Chicken Fettuccine Alfredo From Adventures In Chicken Recipes
FETTUCCINE ALFREDO WITH CHICKEN
Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that's missing is the waiter and the check.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
- Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 48.8 g, Cholesterol 90.7 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 5.2 g, Sodium 552 mg, Sugar 1.2 g
CHICKEN FETTUCCINE ALFREDO
This is an amazing take on fettuccine Alfredo! There is no doubt that you will love this recipe and keep coming back to use it!
Provided by britt.88
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, heat oil in a separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute.
- Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes; reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes.
- Drain water from cooked pasta and transfer pasta into the sauce; stir to combine.
Nutrition Facts : Calories 739.5 calories, Carbohydrate 106.6 g, Cholesterol 72 mg, Fat 20.3 g, Fiber 17.6 g, Protein 39.1 g, SaturatedFat 8.9 g, Sodium 196.8 mg, Sugar 14.2 g
CHICKEN FETTUCCINE ALFREDO
Provided by Trisha Yearwood
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
- Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
- Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.
CHICKEN FETTUCCINE ALFREDO FROM ADVENTURES IN CHICKEN
Text excerpted from ADVENTURES IN CHICKEN © 2017 by Eva Kosmas Flores. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. "Alfredo is one of the simplest and richest pasta sauces out there; this version brings the flavors of the sauce up a notch by combining pecorino Romano, Parmesan, and Asiago cheese. To create a truly excellent Alfredo sauce it is vital to use quality cheese. Bypass the pre-shredded stuff in a plastic tub that's sitting at room temperature and only purchase chilled cheese that is in a solid block so you can freshly grate it yourself. Trust me, once you've tasted the nutty, creamy flavors of a true unadulterated Alfredo sauce, you'll be very happy you did." - Eva Kosmas Flores, author of Adventures in Chicken
Provided by Food.com
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Rub the chicken with the olive oil, salt, and 1/2 teaspoon of the black pepper. Place on a baking sheet and roast for about 1 hour, until the skin is golden and crisp and the juices run clear. Set aside to cool, then remove the meat from the bones and cut it into roughly 2-inch by 1-inch strips.
- Melt the butter with the garlic in a medium saucepan over low heat. Add the creme fraiche, milk, Romano, Parmesan, Asiago, and remaining 3/4 teaspoon black pepper and continue cooking, stirring constantly, until the cheese has melted and the sauce is smooth. Set aside.
- Cook the fettuccine noodles according to package directions until al dente. Top with the Alfredo sauce and chicken; garnish with basil leaves, if desired; and serve immediately.
- Recipe courtesy of Adventures in Chicken by Eva Kosmas Flores. Get the book here: https://www.amazon.com/Adventures-Chicken-Amazing-Recipes-AdventuresInCooking-com/dp/0544558200.
Nutrition Facts : Calories 1617.8, Fat 110.5, SaturatedFat 54.2, Cholesterol 502.6, Sodium 1842.1, Carbohydrate 69.5, Fiber 0.2, Sugar 0.8, Protein 84.7
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
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