Creamy Chicken Fettuccine Alfredo Recipes

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CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

We created this sauce with milk because most families have milk in the fridge. If you want to use heavy cream, then just eliminate the flour and replace the milk with heavy cream. Feel free to use any cut of pasta you have. Extra sauce: if you like extra sauce like we do, just cook less pasta. Our photos show it with extra sauce and less pasta.

Provided by Diane

Categories     Main Course

Time 30m

Number Of Ingredients 12

1 pound fettuccine ( or pasta of choice, cooked to package instructions)
1 pound boneless skinless chicken ((breast or thighs), cut into bite sized pieces)
4 Tablespoons butter ((divided))
4 cloves garlic (, minced (or 2 teaspoons garlic powder))
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon dried herbs ((basil, oregano, thyme, etc.))
1/2 teaspoon dried mustard powder
1 cup grated Parmesan cheese
1 teaspoon salt (, or to taste)
1/2 teaspoon fresh cracked black pepper
(optional) extra grated cheese to serve on top

Steps:

  • Cook pasta to al dente according to package instructions, drain and set aside. Reserve some pasta water for thinning out the alfredo sauce if needed later
  • Heat a sauce pan on medium-high heat. Melt 2 Tablespoons of butter. Add chicken and sear until all sides are brown and cooked, about 5-8 minutes depending on the thickness of your chicken pieces.
  • Remove chicken from pan. Add remaining 2 Tablespoons of butter, then add garlic and cook translucent and fragrant (about 1 minute).
  • Whisk in flour and continue whisking to remove large clumps.
  • Slowly whisk in the milk. Whisking often to make sure flour lumps are smooth, bring sauce to a low boil. Then reduce heat to low.
  • Add dried herbs, mustard powder, parmesan, salt and pepper. Continue whisking until sauce is smooth and begins to thicken.
  • Add the pasta and the chicken in the alfredo sauce. Stir to coat everything with the sauce. Add a little pasta water to thin out the sauce if needed. Add additional salt, pepper or cheese on top if needed.

Nutrition Facts : Calories 588 kcal, Carbohydrate 63 g, Protein 37 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 155 mg, Sodium 848 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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.

EASY CREAMY CHICKEN FETTUCCINE ALFREDO



Easy Creamy Chicken Fettuccine Alfredo image

This Chicken Fettuccine Alfredo is a super simple yet delicious recipe to make for a restaurant quality dish, ready in just 30 minutes. So creamy and cheesy!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 30m

Number Of Ingredients 10

12 ounce fettuccine (uncooked)
2 tablespoon butter (unsalted)
1 pound chicken breasts (boneless and skinless, cut into 1 inch pieces, about 2)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
8 tablespoon butter (unsalted)
2 cups ricotta cheese
1 cup heavy cream
2/3 cup Parmesan cheese (freshly grated, plus extra to serve)
1 tablespoon parsley (fresh, chopped, for garnish)

Steps:

  • Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.
  • Meanwhile, in a large saucepan melt the 2 tbsp of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
  • Melt the 8 tbsp of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.
  • Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through.
  • Garnish with extra Parmesan cheese and chopped parsley and serve immediately.

Nutrition Facts : Calories 797 kcal, Carbohydrate 44 g, Protein 38 g, Fat 51 g, SaturatedFat 31 g, Cholesterol 250 mg, Sodium 558 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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.

CREAMY CHICKEN ALFREDO



Creamy Chicken Alfredo image

Rich, thick and creamy Alfredo sauce on a layer of pasta or oven roasted vegetables. Mmmm....Mamma Mia! What else can one say? This quick and easy recipe shows you how to make this Italian sauce from scratch.

Provided by tastetester 2

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup parmesan cheese
1 teaspoon garlic powder

Steps:

  • Directions:
  • Place the cream, butter and cream cheese together in a saucepan until melted, stirring constantly.
  • Add Parmesan and garlic powder and simmer for about 15-20 minutes on a low heat until the cheese begins to brown just slightly. Take off the fire immediately. Check for seasoning.
  • Tips:
  • For a creamier and richer version, you could double the amount of butter.

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.

FETTUCCINE ALFREDO WITH CHICKEN



Fettuccine Alfredo with Chicken image

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

½ pound fettuccine, uncooked
1 pound boneless skinless chicken breasts, cut into strips
1 ¼ cups fat-free, reduced-sodium chicken broth
4 teaspoons flour
4 ounces PHILADELPHIA Neufchatel cheese, cubed
3 tablespoons KRAFT Grated Parmesan Cheese, divided
¼ teaspoon garlic powder
¼ teaspoon pepper

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

CREAMY CHICKEN FETTUCCINE



Creamy Chicken Fettuccine image

Convenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. -Melissa Cowser, Greenville, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 ounces process cheese (Velveeta), cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained, optional
1 package (16 ounces) fettuccine or spaghetti
Coarsely ground pepper, optional

Steps:

  • Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink. , Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken; top with coarsely ground pepper if desired.

Nutrition Facts : Calories 540 calories, Fat 15g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1151mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.

CREAMY CHICKEN ALFREDO



Creamy Chicken Alfredo image

I learned how to make creamy chicken Alfredo from my dad who has always been an incredible cook and amazing teacher. Chicken Alfredo was always my favorite. A lot of the recipes I see that are worthwhile are too much work because you have to make your own sauce, and those that don't have you make your own have no flavor. This recipe shows you how to take plain, bland, store-made sauce and make it more than restaurant-worthy.

Provided by supertat

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 12

Number Of Ingredients 14

2 pounds skinless, boneless chicken breasts, cut into chunks
salt and ground black pepper to taste
2 (16 ounce) packages thin spaghetti
4 (15 ounce) jars Alfredo sauce
2 tablespoons Italian seasoning
2 tablespoons garlic powder
2 tablespoons chopped onion
2 tablespoons chopped fresh basil
2 tablespoons salt
2 tablespoons ground black pepper
1 tablespoon onion powder
½ tablespoon cayenne pepper, or to taste
1 ½ cups shredded Parmesan cheese
2 cups chopped broccoli

Steps:

  • Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
  • Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.
  • Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

Nutrition Facts : Calories 832.6 calories, Carbohydrate 66.9 g, Cholesterol 107.5 mg, Fat 47.1 g, Fiber 3.7 g, Protein 37.1 g, SaturatedFat 18.5 g, Sodium 2767.9 mg, Sugar 7.5 g

CREAMY CHICKEN FETTUCCINE ALFREDO



Creamy Chicken Fettuccine Alfredo image

Find a new way to enjoy pasta with Creamy Chicken Fettuccine Alfredo from My Food and Family! CLASSICO Creamy Alfredo Pasta Sauce is the secret ingredient in this crowd-pleasing Creamy Chicken Fettuccine Alfredo recipe your whole family will love.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 5

1/2 lb. fettuccine, uncooked
4 small boneless skinless chicken breasts (1 lb.)
1 Tbsp. olive oil
1/2 tsp. ground black pepper
1 cup CLASSICO Creamy Alfredo Pasta Sauce

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, brush chicken with oil; sprinkle with pepper. Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until done (165ºF). Remove from heat.
  • Cook pasta sauce in medium saucepan on medium-low heat 5 min. or until heated through, stirring frequently. While sauce is cooking, cut chicken into thin strips.
  • Drain pasta; place in large bowl. Add 2/3 of the pasta sauce; mix lightly. Top with chicken and remaining pasta sauce.

Nutrition Facts : Calories 430, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 460 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 3 g, Protein 34 g

HEALTHY AND CREAMY CHICKEN ALFREDO RECIPE BY TASTY



Healthy And Creamy Chicken Alfredo Recipe by Tasty image

Here's what you need: olive oil, skinless boneless chicken thigh, garlic, ground pepper, salt, onion powder, garlic powder, cremini mushroom, yellow onion, all purpose flour, unsalted butter, nutmeg, italian seasoning, fresh thyme, whole milk, heavy cream, unsalted chicken stock, fettuccine pasta, fresh parsley, shredded parmesan cheese

Provided by Luna Regina

Yield 4 servings

Number Of Ingredients 20

1 ½ tablespoons olive oil
12 oz skinless boneless chicken thigh
1 teaspoon garlic
½ teaspoon ground pepper
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
8 oz cremini mushroom
4 oz yellow onion
⅓ cup all purpose flour
½ tablespoon unsalted butter
½ teaspoon nutmeg
1 teaspoon italian seasoning
½ teaspoon fresh thyme
½ cup whole milk
¼ cup heavy cream
1 cup unsalted chicken stock
6 oz fettuccine pasta, cooked
1 tablespoon fresh parsley, chopped
¾ oz shredded parmesan cheese

Steps:

  • Season the chicken thighs with ¼ teaspoon of salt, ¼ teaspoon of pepper, onion powder, garlic powder, and ¼ teaspoon of thyme. Let them sit for 15 minutes.
  • Bring 4 quarts of water to a rolling boil. Add pasta and stir occasionally. Boil until al dente (8-10 minutes) and drain immediately.
  • Sear the chicken thighs in 1 tablespoon of olive oil in a large pot over low heat for about 12 - 15 minutes until they're golden brown. Remove the chicken from the pot and slice it into strips.
  • Stir-fry the mushrooms with ½ tablespoon of olive oil. Once the mushrooms are cooked, transfer them into a small bowl.
  • Add butter to the same pot, then saute onion and garlic for 3 minutes. Add in flour, chicken broth, milk, and heavy cream. Season the mixture with the remaining salt, , thyme, pepper, nutmeg, and Italian seasoning. Then bring to a boil.
  • Add the pasta and mushrooms and reduce to a simmer for an extra 2-3 minutes.
  • Stir in the parmesan cheese and parsley to the pot. Stir so it combines into the mixture. Add chicken to the pot.
  • Serve. Garnish with fresh parsley and pepper if desired.

Nutrition Facts : Calories 688 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 2 grams, Protein 32 grams, Sugar 7 grams

CREAMY FETTUCCINE ALFREDO



Creamy Fettuccine Alfredo image

This is simple and fast to make. Very hearty and satisfying. You could add cooked chicken pieces to make it into a main dish.

Provided by Karen Anne Newton RN

Categories     Cheese

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

8 ounces cream cheese (cubed)
3 ounces parmesan cheese, shredded
1/2 cup Parkay margarine
1/2 cup milk
6 ounces fettuccine, cooked and drained

Steps:

  • In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
  • Stir over low heat until smooth.
  • Combine with cooked noodles, and serve.
  • Add pepper if desired.

Nutrition Facts : Calories 1351.9, Fat 103.1, SaturatedFat 42.1, Cholesterol 242.5, Sodium 1565.6, Carbohydrate 69, Fiber 2.8, Sugar 2.2, Protein 39.5

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BEST HOMEMADE CHICKEN FETTUCCINE ALFREDO RECIPE
In a large skillet over medium-high, heat the olive oil. Season the chicken breast with salt and black pepper and add the chicken to the pan. Cook the meat on each side for about 6-8 minutes. The length of time will depend on the thickness of the meat. Remove it and set aside.
From allourway.com


10 BEST CREAMY CHICKEN ALFREDO PASTA RECIPES - YUMMLY
2022-07-02 penne pasta, boneless chicken breast, garlic cloves, heavy cream and 7 more Week Night Creamy Chicken Alfredo Noble Pig fresh basil, butter, garlic, Parmesan, fresh parsley, parmigiano reggiano cheese and 3 more
From yummly.com


CREAMY FETTUCCINE ALFREDO W. CHICKEN • DEEPFRIEDHONEY
2019-03-24 Add remaining 2 tbsp of butter to the skillet, along with olive oil. Coat the bottom, then add the chicken. Reduce heat to medium and cook for 5-8 minutes on each side. You may need to add more oil. When done, transfer to a cutting board and allow to rest. Combine the noodles and alfredo sauce, and sprinkle in parsley.
From deepfriedhoney.com


EASY CHICKEN FETTUCCINE ALFREDO - TWO SOUTHERN SWEETIES
While chicken is cooking, bring a pot of water to a boil. Place the 2 tbsp of salt into water. Cook Fettuccine 1 minute less than what the package directions call for. Reserve 1/2 cup of pasta water before draining pasta. While pasta is draining, place pan back on the stove and empty Alfredo sauce into the pan.
From twosouthernsweeties.com


CREAM CHEESE PASTA - RESTLESS CHIPOTLE
2022-07-21 Full instructions are in the green recipe card at the bottom of the page. Melt the butter and cream cheese in a large skillet or non-stick pan. Whisk in the garlic powder, parmesan cheese, and dressing mix. Stir in the cup of pasta water and red pepper flakes. Add the cooked pasta and garnish with fresh parsley and more cheese.
From restlesschipotle.com


HOW TO MAKE CREAMY CHICKEN FETTUCCINE ALFREDO - A SIMPLE TWEAK
2021-10-27 Place two chicken breasts on a cutting board and hold a long sharp knife along the long side of the chicken. Slice through the chicken breasts to the end, ending up with a total of four thin slices. Next, using a paper towel, pat dry the chicken breast and season them with ½ teaspoon of salt.
From asimpletweak.com


EASY HOMEMADE ALFREDO SAUCE RECIPE - TWELVE ON MAIN
How to make this easy alfredo sauce: On medium-low heat in melt the butter in a skillet or medium saucepan. Add the garlic to the melted butter and let the garlic cook on low for a couple of minutes. Slowly add the cream and stir it together with a whisk. Now its time to add the cheese.
From twelveonmain.com


CHICKEN FETTUCCINE ALFREDO • SALT & LAVENDER
2020-04-12 How to make Chicken Fettuccine Alfredo. Prep the chicken: sprinkle it with salt & pepper and garlic powder, then coat it in flour; Cook the chicken: pan-fry it in the oil & butter for 5 minutes/side or until it's cooked through; Make the sauce: use the same skillet you cooked the chicken in. Add the remaining butter, cream cheese, heavy cream ...
From saltandlavender.com


CREAMY CHICKEN ALFREDO PASTA RECIPE - COOKIN' WITH MIMA
2021-01-07 Cook the chicken: Drench the chicken onto the flour mixture. In a skillet with oil, cook the trimmed chicken tender pieces for 3-5 mins each side. Set aside. Make the sauce: In the skillet, sauté garlic in butter then mix with flour. Next add in your broth/pasta water then half and half. Allow to simmer and thicken.
From cookinwithmima.com


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


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