Creamy Chicken Linguine Recipes Recipe For Stuffed

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CREAMY CHICKEN ON LINGUINE



Creamy Chicken on Linguine image

Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!

Provided by B. Filoso

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
6 skinless, boneless chicken breast halves
1 (16 ounce) package linguini pasta
1 onion, chopped
1 cube chicken bouillon, crumbled
½ cup water
1 ¼ cups heavy cream
¾ cup milk
4 green onions, sliced diagonally into 1/2 inch pieces
1 cup grated Parmesan cheese

Steps:

  • In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
  • Meanwhile, cook pasta according to directions on package. Drain.
  • Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
  • Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Nutrition Facts : Calories 523 calories, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g

CHICKEN TORTELLINI IN CREAM SAUCE



Chicken Tortellini in Cream Sauce image

Kids and adults will like this quick pasta dinner...it tastes as wonderful as a restaurant dish. I like to pair it with a Caesar salad.-Julie Kamlade, Shelby, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 package (19 ounces) frozen cheese tortellini
1 cup fresh broccoli florets
1 garlic clove, minced
2 tablespoons butter
1 cup shredded Parmesan cheese
1 cup heavy whipping cream
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups cubed cooked chicken breast
Minced fresh basil, optional

Steps:

  • In a large saucepan, cook tortellini according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, saute garlic in butter until tender. Stir in the cheese, cream and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, for 7-9 minutes or until slightly thickened. Add chicken; heat through., Drain tortellini and broccoli; toss with chicken mixture. Sprinkle with basil if desired.

Nutrition Facts :

STUFFED CHICKEN MARSALA RECIPE



Stuffed Chicken Marsala Recipe image

Stuffed Chicken Marsala will be your new fave Golden, pan seared chicken is stuffed with melty fontina cheese with a creamy sauce!

Provided by Becky Hardin

Categories     Main Course

Time 40m

Number Of Ingredients 10

4 small chicken breasts
4 oz fontina (cut into four pieces)
2 tbsp. olive oil
2 tbsp. butter (divided)
8 oz. cremini mushrooms (sliced)
½ small onion (sliced)
¾ cup marsala wine
½ cup chicken stock
¼ cup heavy cream
Mashed potatoes or pasta for serving

Steps:

  • Use a sharp pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it's in the slit) to create a pocket inside the chicken, but be sure you don't cut all the way through to the sides of the chicken. Stuff the chicken with the fontina.
  • Heat a large skillet to a medium heat. Add olive oil and one tablespoon of butter. Season chicken on both sides with plenty of salt and pepper. (I usually use about one teaspoon of salt per pound of chicken.) Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip over and sear on the other side. Remove the chicken from the pan and set aside.
  • Add remaining butter to the pan. Add the mushrooms and onions. Sauté until softened, about 5-6 minutes.
  • Pour in marsala wine. Bring to a boil and reduce to a simmer. Simmer until reduced a little bit, about 2-3 minutes. Stir in chicken stock and cream. Bring to a simmer and add the chicken back to the pan. Cover and simmer until chicken is cooked through, another 6-7 minutes. The chicken is done cooking when an instant-read thermometer reaches 165 degrees.
  • Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.

Nutrition Facts : Calories 638 kcal, Carbohydrate 12 g, Protein 58 g, Fat 34 g, SaturatedFat 15 g, Cholesterol 215 mg, Sodium 598 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CHICKEN PASTA RECIPE OF YOUR DREAMS!



Chicken Pasta recipe of your dreams! image

Recipe VIDEO above. The creamy chicken pasta recipe of your dreams! A creamy chicken Alfredo with sun dried tomato, spinach and bacon, you'll love how the shredded chicken acts like a mop for the luxurious Alfredo sauce!

Provided by Nagi

Categories     Mains     Pasta

Time 20m

Number Of Ingredients 14

300g / 10 oz fettuccine ((Note 1))
30g / 2 tbsp butter (, separated)
2 chicken breasts (, cut in half horizontally)
1/2 tsp each salt and pepper
2 garlic cloves (, minced)
1/2 cup (125ml) dry white wine ((sub more chicken broth))
1/2 cup (125ml) chicken stock / broth (, low sodium)
1 1/4 cups (315ml) cream (, thickened / heavy (Note 2))
3/4 cup (75g) parmesan (, finely shredded (Note 3))
70g / 2.5oz baby spinach
100 g / 3oz sun dried tomato strips ((Note 4))
120g / 4oz bacon (, cooked and crumbled)
More parmesan
Parsley (, for garnish (optional))

Steps:

  • Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
  • Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.

Nutrition Facts : Calories 887 kcal, Carbohydrate 72 g, Protein 44 g, Fat 50 g, SaturatedFat 27 g, Cholesterol 259 mg, Sodium 961 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

CRêPES STUFFED WITH CHICKEN & CREAM CHEESE



Crêpes Stuffed with Chicken & Cream Cheese image

I Bet You Thought Crêpes Were Only for Sweet Foods but These Crêpes Stuffed with Chicken and Cream Cheese Are the Best Savory Twist. I ...

Provided by Jeff O'connor

Categories     Crepe Recipes, Dinner Recipes, Easy Chicken Breast Recipes, Easy Chicken Recipes, Lunch Recipes, Main Dishes

Time 40m

Yield 9

Number Of Ingredients 14

Eggs 3
All-purpose flour 1½ cups
Milk 12 fl oz
Butter ¼ cup
Salt ¼ tsp
Chicken Breast 3
Salt
Black pepper
Cream Cheese ⅔ cup
Corn 1 cup
Cherry tomatoes 10
Parsley ¾ cup
Cream Cheese ½ cup
Cheese 9 slices

Steps:

  • In a mixing bowl, whisk 3 eggs, 1½ cups flour, 12 ounces warmed milk, ¼ cup melted butter and ¼ teaspoon salt until combined.
  • In a hot, greased pan, fry about a ladle-sized crepe until golden yellow on both sides. Continue with remaining batter until you have about 9 crepes.
  • In another pan over high heat, heat some oil and cook 3 chicken breasts until golden brown on both sides. Allow to cool before shredded with your fingers.
  • Add ⅔ cup of cream cheese, 1 cup of corn, 10 cherry tomatoes that have been cut into quarters and ¾ cup of chopped parsley and mix to combine well. Season with salt and pepper to taste.
  • Place 2 large tablespoons of the stuffing in the center of each crepe and fold the edges over to make rectangle-shapes. Place stuffed crêpes in a large baking pan.
  • Finally, spread 1 tablespoon of cream cheese over each rectangle and place a slice of cheese on top.
  • Preheat the oven to 360 °F.
  • Bake in the preheated oven for about 20 minutes.
  • Serve straight from the oven, hot and tasty! Enjoy!

Nutrition Facts : Calories 448, Fat 27,4g, Carbohydrate 25,9g, Protein 25,5g, Cholesterol 158mg, Sodium 427mg

SPINACH-STUFFED CHICKEN BREAST WITH CREAM CHEESE RECIPE



Spinach-Stuffed Chicken Breast with Cream Cheese Recipe image

These baked cream cheese and spinach-stuffed chicken breasts are extra flavorful, seasoned with paprika, garlic, and onion powder.

Provided by Recipes.net Team

Categories     Stuffing

Time 35m

Yield 3

Number Of Ingredients 9

1 tsp paprika
¼ tsp onion powder
¼ tsp garlic powder
1 tsp salt
3 chicken breast
½ cup softened cream cheese
¼ cup grated Parmesan cheese
2 tbsp mayonnaise
1½ cups chopped spinach

Steps:

  • In a bowl, combine paprika, onion powder, garlic powder, and salt. Mix together thoroughly and set aside.
  • To make the spinach mixture, combine cream cheese, Parmesan cheese, mayonnaise and spinach in another bowl. Mix thoroughly.
  • Slice a pocket into the side of each chicken breast meat.
  • Spoon the spinach mixture into the breast pockets and spread it evenly.
  • Prepare the casserole dish by drizzling olive oil and sprinkling some of the spice mixture in it.
  • Place the chicken in the dish and add more spice mixture and olive oil over the chicken.
  • Preheat oven to 375 degrees F. Then bake uncovered for 25 minutes.
  • Place the stuffed chicken breast in a plate, and use the drippings as the sauce.
  • Garnish with parsley, then serve and enjoy!

Nutrition Facts : Calories 426.00kcal, Carbohydrate 3.00g, Cholesterol 123.00mg, Fat 33.00g, Fiber 1.00g, Protein 29.00g, SaturatedFat 13.00g, ServingSize 3.00, Sodium 1,172.00mg, Sugar 2.00g

SHRIMP-STUFFED CHICKEN WITH CREAM SAUCE



Shrimp-Stuffed Chicken With Cream Sauce image

I found a great deal on chicken breasts and was looking for something different to do with some of them since we have been eating so much chicken lately. I came up with this and it's not too bad, if I do say so myself. I served it with wild rice and peas.

Provided by Sheynath

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breast halves (bone-in, skin-on)
4 ounces cream cheese
4 green onions, sliced thin
1/2 lb raw shrimp, cleaned and coarsely chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon olive oil
1 shallot, minced fine
1/3 cup dry white wine
1 large tomatoes, cored and diced small
1/4 cup heavy cream
salt and pepper

Steps:

  • Soften the cream cheese slightly. Mix green onions, shrimp, worcestershire and tabasco into the cream cheese. Divide into 4 equal portions.
  • Gently loosen skin at one end of each breast piece, making sure to keep as much skin intact on the long sides as possible. Push one portion of shrimp mixture under skin of each breast piece. Carefully smooth the mixture down the length of the chicken as evenly as you can.
  • Bake the chicken at 350 degrees for 35-40 minutes, or until chicken tests done. I put mine on a rimmed cookie sheet, you could also use a 9X13 baking dish.
  • Meanwhile, heat the olive oil in a small skillet over medium heat. Saute the minced shallot until it just begins to brown.
  • Add the wine to the shallots and simmer 5-10 minutes, until the wine has reduced to half.
  • Add the tomato to the wine and heat through, then pour in the cream. Bring the wine mixture to a boil, then simmer until sauce reduces and thickens, another 5-10 minutes. Taste sauce and add salt and pepper to your liking.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 398.4, Fat 26.6, SaturatedFat 12.3, Cholesterol 184.4, Sodium 234.5, Carbohydrate 6.1, Fiber 0.9, Sugar 1.9, Protein 29.9

MICROWAVE CREAMY STUFFED PASTA SHELLS



Microwave Creamy Stuffed Pasta Shells image

This came from Quick and Easy Microwave Dinner Recipes. I have not tried this, just posting for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

6 ounces bulk sausage
1 cup canned chicken
1/8 cup saltine crackers, crushed (1/8 package)
2 tablespoons white wine
5 ounces conchiglioni pasta, cooked (16 shells)
1/4 cup parsley
2 scallions
1/4 lb mushroom, sauteed
2 tablespoons parsley
1/2 teaspoon celery salt
1/2 cup parmesan cheese
1 tablespoon paprika

Steps:

  • Crumble sausage into casserole. Add scallions. Nuke on HIGH 3-4 minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish.
  • Cover with plastic wrap. Nuke on HIGH for 7-8 minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika.

Nutrition Facts : Calories 314.9, Fat 12.6, SaturatedFat 4.5, Cholesterol 42, Sodium 440.6, Carbohydrate 31.7, Fiber 2.5, Sugar 2.1, Protein 17.4

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