Chicken Penne Alfredo Recipes

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EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY



Easy Chicken Alfredo Penne Recipe by Tasty image

Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.

Provided by Claire Nolan

Categories     Dinner

Time 33m

Yield 6 servings

Number Of Ingredients 18

1 ½ lb chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta, cooked
¼ cup fresh parsley
¼ cup shredded parmesan cheese
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded parmesan cheese
½ teaspoon salt
½ teaspoon pepper

Steps:

  • In a pan over medium-high heat, melt butter, then add the chicken breast.
  • Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
  • In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
  • Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
  • Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
  • Season with salt, pepper, oregano, and basil, and stir well to incorporate.
  • Add parmesan cheese and stir until melted.
  • Pour the sauce over cooked penne pasta, add the chicken and mix well.
  • Add parsley and extra parmesan. Mix well.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams

CHICKEN PENNE ALFREDO



Chicken Penne Alfredo image

I came up with this recipe last night. I do have to credit "Colorboyswife" recipe #43423 for the wonderful sauce. This would also be easy to make for a crowd. It looks pretty and tastes divine!

Provided by BETHANY T.

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

1/2 lb penne rigate, uncooked
3 chicken breast halves, cut into bite size chunks
2 medium red bell peppers, sliced into strips
1 small onion, sliced into strips
1 teaspoon red pepper flakes (optional)
1 (5 ounce) can sliced mushrooms, drained
10 black olives, sliced
3/4 cup fresh basil leaf, coarsely chopped
3 tablespoons olive oil, divided
1/2 cup pine nuts
1/2 cup chopped fresh parsley or 1 tablespoon dried parsley
1 cup heavy cream
1/2 cup butter or 1/2 cup margarine
1/2-3/4 cup parmesan cheese
2 tablespoons cream cheese
1 teaspoon garlic powder

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, make sauce.
  • Melt butter, heavy cream and cream cheese.
  • Add parmesan cheese and garlic powder.
  • Simmer for 15 to 20 minutes over low heat.
  • Heat 1 tbs olive oil and toast pine nuts until golden brown. Drain on paper towel and set aside.
  • Add remaining oil to the pan and sauté onions for 2 minutes.
  • Add red peppers and pepper flakes and sauté until onions are translucent.
  • Add chicken pieces. Sauté until chicken is cooked through.
  • Add mushrooms, olives, basil and parsley.
  • Stir in sauce and pine nuts.
  • Drain pasta, and stir into mixture.
  • Let simmer for a few minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 523.2, Fat 40.1, SaturatedFat 18.1, Cholesterol 98.2, Sodium 270.2, Carbohydrate 27.8, Fiber 2.6, Sugar 3, Protein 15.2

CHICKEN PENNE ALFREDO



Chicken Penne Alfredo image

Cream cheese just might steal the show here. Combined with chicken, penne pasta, veggies and savory seasoning, it makes for a silky feast. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 8

2 cups uncooked penne pasta
1 package (16 ounces) frozen broccoli-cauliflower blend
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon butter
1 package (8 ounces) cream cheese, cubed
1 cup shredded cheddar cheese
1 cup chicken broth
1 envelope Lipton savory herb with garlic soup mix

Steps:

  • Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

Nutrition Facts : Calories 524 calories, Fat 28g fat (16g saturated fat), Cholesterol 125mg cholesterol, Sodium 999mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.

PENNE PARMESAN ALFREDO



Penne Parmesan Alfredo image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 medium onion, minced
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 cup hot milk
1/2 cup grated Parmesan
1 pound penne pasta
1 (8-ounce) package frozen peas, blanched in salt water
Salt and white pepper

Steps:

  • Bring a pot of water to boil for the pasta.
  • For the sauce, melt butter in a saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add milk and allow thickening over low heat. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
  • Boil the pasta until al dente and drain. Add the cooked pasta and the blanched peas to the pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.

CAPRESE CHICKEN PENNE ALFREDO



Caprese Chicken Penne Alfredo image

Creamy Alfredo pasta meets the freshness of a caprese salad in this one-skillet dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 pound penne pasta
8 tablespoons (1 stick) unsalted butter
2 cloves garlic, finely grated
3 cups heavy cream
2 cups finely grated Parmesan
2 cups chopped cooked white meat chicken (from 1 rotisserie chicken)
Kosher salt and freshly ground black pepper
2 large red heirloom beefsteak tomatoes, sliced 1/4 inch thick
1 pound fresh salted mozzarella, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
1/2 cup torn fresh basil leaves

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F.
  • Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.)
  • Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat.
  • Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.

CHICKEN ALFREDO BAKE



Chicken Alfredo Bake image

Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 4

Number Of Ingredients 9

2 cups penne pasta
1 tablespoon butter
1 clove garlic, minced
1 ½ tablespoons all-purpose flour
½ cup 1% milk
½ cup heavy cream
1 cup freshly grated Parmigiano-Reggiano cheese
1 pinch ground nutmeg
1 cup cubed rotisserie chicken

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
  • Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Nutrition Facts : Calories 646.8 calories, Carbohydrate 88.3 g, Cholesterol 67.2 mg, Fat 22.7 g, Fiber 4 g, Protein 24.8 g, SaturatedFat 13 g, Sodium 359.7 mg, Sugar 4.1 g

CHICKEN-PEPPER ALFREDO



Chicken-Pepper Alfredo image

When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. -Courtney Harris, Denton, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked linguine
1-1/2 pounds chicken tenderloins, cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons olive oil
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped red onion
4 turkey or pork bacon strips, chopped
1 garlic clove, minced
1 jar (15 ounces) roasted red pepper Alfredo sauce
1/4 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.

Nutrition Facts :

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

INSTANT POT® CHICKEN ALFREDO



Instant Pot® Chicken Alfredo image

I don't claim to be Italian, and I'm sure many Italian nonnas would cringe at a pressure-cooked chicken Alfredo, but this recipe is kept simple to ensure the integrity of the classic dish. Please note this recipe uses heavy whipping cream, and I cannot guarantee the same success with any other liquid. I recommend Savory Spice Shop® cantanzaro herbs instead of Italian herbs. This uses an elevated steam rack, which can be found on Amazon.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 50m

Yield 3

Number Of Ingredients 9

1 (6 ounce) skinless, boneless chicken breast
2 tablespoons butter, divided
1 ½ teaspoons garlic salt, divided
1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
1 clove garlic, minced
2 cups penne pasta
16 ounces heavy whipping cream
2 ½ cups freshly grated Parmesan cheese
1 pinch freshly ground black pepper to taste

Steps:

  • Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
  • Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
  • Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
  • Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

Nutrition Facts : Calories 1117.7 calories, Carbohydrate 43 g, Cholesterol 318.8 mg, Fat 85.3 g, Fiber 2 g, Protein 47.2 g, SaturatedFat 51.9 g, Sodium 2068.5 mg, Sugar 2.4 g

ONE-POT CHICKEN ALFREDO RECIPE BY TASTY



One-Pot Chicken Alfredo Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, garlic cloves, chicken broth, heavy cream, penne pasta, grated parmesan cheese, parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
2 chicken breasts, cubed
3 cloves garlic cloves, minced
14 oz chicken broth
1 cup heavy cream
½ lb penne pasta, uncooked
1 ½ cups grated parmesan cheese
parsley, optional, for garnish

Steps:

  • In a pot, heat the oil and brown the chicken.
  • Add garlic, and sauté for about a minute.
  • Add broth, cream, and pasta, and bring to a boil.
  • Cover and reduce the heat to a simmer for 15-20 min.
  • Turn off heat and stir in parmesan cheese.
  • Top with parsley if desired.
  • Enjoy!

Nutrition Facts : Calories 984 calories, Carbohydrate 69 grams, Fat 62 grams, Fiber 1 gram, Protein 41 grams, Sugar 8 grams

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25 BEST CHICKEN PASTA RECIPES TO MAKE FOR DINNER
2022-05-10 22. Spicy Chicken Pasta. On to spicy chicken pasta number 2! With a rich, tomato-based sauce spiced with garlic powder, onion powder, smoked paprika, and cayenne, this pasta packs a more intense punch. The sauce is infused with white wine, as well, which adds another layer of nuanced flavor.
From insanelygoodrecipes.com


CHICKEN PENNE ALFREDO RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Chicken Penne Alfredo Recipe are provided here for you to discover and enjoy ... Traditional Chicken Dumpling Soup Recipe Cookie Soup Tavern Soup Recipe Sequoia Sandwich Bakersfield Soup Schedule Vegan White Bean Soup Recipes Calabaza Squash Soup Recipe Dinner Menu. Braise Farm Dinners Funeral Dinner Ideas …
From recipeshappy.com


CHICKEN AND BROCCOLI PENNE ALFREDO - BIG BEAR'S WIFE
Add grated Parmesan and whisk until melted. Raise the heat until the sauce starts to boil and then turn the heat off. Whisk well. Sauce should thicken as the cheese melts but won't be super thick. Add the sauce to the pasta. Toss to coat. Add in the Broccoli and chicken and stir to combine.
From bigbearswife.com


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