Chicken Lemon Alfredo Recipes

LEMON CHICKEN ALFREDO

Steps:

• 5. Melt the butter in a large skillet over medium high heat. Add the cream and continuously whisk to combine until butter is mixed into cream.
• 9. Cut chicken breasts into thick slices

CHICKEN FETTUCCINE ALFREDO

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.

LIGHT CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.

LEMON ALFREDO

Steps:

• Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

LEMON GARLIC CHICKEN ALFREDO

Steps:

• Saute garlic and butter. Whisk in flour and milk. Slowly add remaining ingredients.
• Serve over cooked angel hair or pasta of choice. May add steamed vegetables if desired.

LEMON CHICKEN ALFREDO SAUCE

Steps:

• Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
• Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.

TUNA ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

ZESTY CHICKEN ALFREDO

Steps:

• Rub chicken breasts with lemon oil, if using.
• Sprinkle both sides with lemon zest, pepper, and granulated garlic, and set aside for 15-minutes for flavor to develop.
• Start to heat salted water to cook the pasta, but don't cook it until you start to make the sauce.
• Spray a large, nonstick skillet with nonstick spray, add olive oil, and place over medium heat.
• When hot, add chicken, and cook until done, but still springy to the touch, and lightly browned on both sides, about 5 minutes per side.
• Remove chicken from skillet and keep warm.
• If using fresh mushrooms, add to pan, increase heat to high, and cook for about 5 minutes.
• Remove mushrooms from pan using a slotted spatula, leaving juice behind.
• If not using fresh mushrooms, drain all excess oil from pan, leaving browned bits in pan.
• Reduce heat to medium if necessary.
• Add pasta to boiling water.
• Add lemon juice to skillet, and deglaze the pan, scraping up all browned bits from cooking chicken.
• Add mustard and Alfredo sauce, and stir until combined.
• Simmer until heated through.
• Stir in chicken and mushrooms, cover, and reduce heat to medium-low until pasta is done.
• Serve sauce over pasta and chicken.
• Sprinkle with parsley if desired.
• Serves 4.
• Note!!!! Ingredient should be LEMON OIL, not extract. Recipezaar recipe software changed it to extract and will not let me make the correction. Sorry about that!