Chicken Fettuccini Alfredo Recipes

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CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

This chicken fettuccine Alfredo is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon butter
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4-1/2 teaspoons all-purpose flour
1-1/2 cups fat-free half-and-half
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in , a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended., Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 425 calories, Fat 8g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 577mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light!

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Time 35m

Number Of Ingredients 11

2 lbs Chicken Breast
3/4 lbs fettuccine pasta ((or angel hair or vermicelli pasta))
1 lb white mushrooms (thickly sliced)
1 small onion (finely chopped)
3 cloves garlic (minced)
3 1/2 cups half and half (*)
1/4 cup parsley, finely chopped, (plus more for garnish)
1 tsp sea salt (or to taste, plus more for pasta water)
1/4 tsp black pepper (or to taste)
3 Tbsp olive oil (divided)
1 Tbsp unsalted butter

Steps:

  • Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
  • Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
  • In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
  • Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
  • Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.

Nutrition Facts : Calories 509 kcal, Carbohydrate 38 g, Protein 35 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 151 mg, Sodium 491 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN ALFREDO WITH FETTUCCINE



Chicken Alfredo with Fettuccine image

This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it's quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with three simple steps in our chicken alfredo recipe, you'll have a hearty dinner on the table in no time!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 pound chicken
Coarse salt
Ground white pepper
2 tablespoons unsalted butter
2 cups heavy cream
4 cloves garlic, peeled
3/4 cup grated Parmesan cheese, plus more for serving
1 pound fettucine

Steps:

  • Cut chicken in strips. Season with salt and white pepper and saute in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
  • Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
  • Toss pasta with sauce and serve with extra Parmesan.

CHICKEN FETTUCCINI ALFREDO



Chicken Fettuccini Alfredo image

This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.

Provided by Emily

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 16

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
⅓ cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
½ cup sour cream

Steps:

  • In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 57 g, Cholesterol 132.8 mg, Fat 30.8 g, Fiber 3.2 g, Protein 43.3 g, SaturatedFat 18.9 g, Sodium 1385.9 mg, Sugar 8.2 g

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fettuccine
1 pound boneless skinless chicken breasts, cut into 1-inch strips
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 tablespoons salted butter
2 cloves garlic, grated
2 cups heavy cream
2 cups grated Parmesan
2 tablespoons finely chopped fresh parsley

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.

EASY CHICKEN FETTUCCINE ALFREDO



Easy Chicken Fettuccine Alfredo image

I got this recipe from a Taste of Home magazine. I always wanted to know how to make alfredo. It was sooo fast and easy. Even my picky eaters liked it!

Provided by lisasverker

Categories     Weeknight

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (12 ounce) package fettuccine
8 slices bacon, cut into 1-inch pieces
1 lb boneless skinless chicken breast, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1 1/2 cups half-and-half cream
1/2 cup shredded parmesan cheese
1 teaspoon paprika
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Cook fettuccine in boiling water for 12 minutes.
  • Meanwhile, in a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
  • Saute the chicken in drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon.
  • Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.

CHICKEN FETTUCCINE ALFREDO WITH BACON



Chicken Fettuccine Alfredo with Bacon image

"This is a family-favorite recipe, and one of the best things about it is that you only need two pans. My son does the dishes, so the less for him to clean, the happier he is!" Sandy Schmitzer - Swartz Creek, MI

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 package (12 ounces) fettuccine
8 bacon strips, cut into 1-inch pieces
1 pound boneless skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half-and-half cream
1/2 cup shredded Parmesan cheese
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
Additional shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. , Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon. , Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.

Nutrition Facts : Calories 441 calories, Fat 14g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 380mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

This recipe is absolutely delicious, but not a calorie light dish. We save it for special occasions.

Provided by PanNan

Categories     European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb chopped cooked chicken meat
8 tablespoons butter, softened
1/4 cup cream
1/2 cup grated parmesan cheese
6 quarts water
1 teaspoon salt
1 lb fettuccine pasta (dried or fresh)
freshly grated pepper
grated parmesan cheese

Steps:

  • Cream the butter in a bowl with a wooden spoon until it is light and fluffy.
  • Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time.
  • Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
  • Prepare the chicken and keep it warm.
  • You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.
  • Season as you like.
  • Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
  • Bring the water and salt to a rolling boil in a large stock pot.
  • Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
  • Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
  • Immediately drain the pasta into a colander.
  • Make sure it's completely drained before transferring to the hot pasta bowl.
  • Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated.
  • Season with salt and freshly grated pepper.
  • Serve at once and pass grated Parmesan cheese.

CHICKEN ALFREDO



Chicken alfredo image

Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection.

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
4 skinless boneless chicken thighs, cut in half
300g fettuccine, or tagliatelle
1 tbsp butter
200ml double cream
½ a nutmeg, grated
100g parmesan
parsley, chopped, to serve

Steps:

  • Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
  • Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
  • Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.

Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.61 milligram of sodium

EASY CHICKEN PASTA ALFREDO



Easy Chicken Pasta Alfredo image

A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese.

Provided by Lisa Cascioli Hauser

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package refrigerated cheese tortellini
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cubed
3 tablespoons butter
½ pound sliced fresh mushrooms
1 pinch garlic powder, or to taste
2 cups heavy whipping cream
⅓ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 teaspoon salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
  • Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
  • Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 38.4 g, Cholesterol 201.1 mg, Fat 46.9 g, Fiber 2.3 g, Protein 30.2 g, SaturatedFat 26.8 g, Sodium 843 mg, Sugar 2.7 g

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

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

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

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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In a 4-cup measuring cup or medium bowl whisk together remaining 1 cup of chicken stock, remaining ½ teaspoon of salt, the cream, butter, cornstarch, pepper, and garlic powder until no lumps remain. Set aside. Remove baking dish from oven, remove foil. Using tongs, toss pasta to separate. Pour cream mixture over pasta.
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BEST PERFECT CHICKEN ALFREDO RECIPE - DELISH
2022-06-15 Directions. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then ...
From delish.com


COPYCAT OLIVE GARDEN™ CHICKEN ALFREDO RECIPE - PILLSBURY.COM
2021-01-14 1. Cook and drain pasta according to package directions. 2. Add olive oil to a cast-iron grill pan over high heat. Add 2 tablespoons butter to hot pan, then quickly add chicken breasts to the pan, seasoning with 1 teaspoon each of the salt and pepper. 3. Cook chicken breasts until golden on first side, then flip over.
From pillsbury.com


OUR BEST CHICKEN FETTUCCINE ALFREDO - THE KITCHEN COMMUNITY
Remove your chicken and put it in a covered pan. In the skillet, heat another 1 tbsp of olive oil and 1 tbsp of butter. Toss in your onions and cook them until they are slightly translucent, or about 3 minutes. Add in your mushrooms and cook another 5-7 minutes or until the mushrooms are soft. Stir the pan frequently.
From thekitchencommunity.org


BROCCOLI CHICKEN FETTUCCINE ALFREDO | TASTES LOVELY
2015-09-08 Season with salt and pepper. Cook about 5-7 minutes, or until the chicken is golden brown and cooked thru, turning the chicken several times. Transfer the cooked chicken to the same bowl as the broccoli. In the same skillet, melt the butter, then cook the garlic for 30 seconds, or until fragrant.
From tasteslovely.com


HEALTHIER CHICKEN FETTUCCINE ALFREDO RECIPE | HEALTHY FITNESS MEALS
2022-05-11 Preheat a large frying pan over medium heat and add in the oil. Cook chicken for 6-8 minutes per side, or until cooked through and internal temp reaches 165F. Set aside and allow the chicken to rest until you make the sauce, then slice it. In a small bowl whisk the milk and flour until no visible lumps.
From healthyfitnessmeals.com


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