Creamy Fettuccine Alfredo Recipe Recipe For Stuffed

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TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

REALLY CREAMY FETTUCCINE ALFREDO



Really Creamy Fettuccine Alfredo image

We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.

Provided by AMETHYST

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 4

Number Of Ingredients 8

8 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
¾ cup grated Parmesan cheese
½ cup margarine
½ cup milk
1 teaspoon garlic powder
¼ teaspoon dried basil
1 pinch ground nutmeg

Steps:

  • 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.
  • In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g

CREAMY FETTUCCINE ALFREDO



Creamy Fettuccine Alfredo image

This a a very creamy alfredo sauce. I found it in my sister's cookbook when I was looking for recipes one day. She had never tried it and doesn't know where she got it from. I decided to give it a try and haven't stopped making it since. It is one of my husbands favorite recipes I make. I also have a few other fans in the family too. It is very easy and quick. Try adding chicken and shrimp to the alfredo sauce.It's delicious! I gave you the details below. I made some changes to the way I make the recipe so I will just give you the directions for how I make it, not what the recipe says.

Provided by Chef 495452

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) package Philadelphia Cream Cheese, cubed (you can use 1/3 less fat if you prefer)
3/4 cup kraft grated parmesan cheese (NOT THE POWDER KIND!!!)
1/2 cup Parkay margarine (I use butter)
1/2 cup milk (you will mostly likely use 1 cup to 1 1/2 cups throughout the entire simmering process)
8 ounces fettuccine, cooked, drained
1 boneless chicken breast, uncooked, if desired
1/2 lb deveined and peeled shrimp, uncooked, if desired

Steps:

  • Go ahead and start your boiling water for the fettuccine noodles and let them cook while you are preparing the sauce.
  • **This is the way I make it: In a large saucepan, on LOW to MEDIUM heat, begin melting the cream cheese first and then add the butter so it will not burn. Once the cream cheese is almost melted, add the milk. Once the milk gets warm or hot, add the freshly grated parmesan cheese. As the mixture thickens, add more milk to the amount of your desire, probably an additional 1/2 cup of milk, maybe even 1 additional cup of milk. Be careful or you will add too much and it will not thicken anymore. Keep stirring as you are simmering on LOW heat until smooth.
  • ***I like to add chicken and shrimp to the fettuccine mixture too. (In a separate saucepan, cook the chicken with some olive oil, Mrs. Dash original, Lawry's garlic salt blend and salt and pepper. Once the chicken is nearly cooked go ahead and add the shrimp since it doesn't take as long to cook. After the chicken and shrimp are cooked completely, add it to the alfredo mixture. Serve the sauce with chicken and shrimp in one serving dish and your fettucine noodles in a different dish. Enjoy!

STUFFED SHELLS WITH CHICKEN AND ARUGULA AND CREAMY ALFREDO SAUCE



Stuffed Shells with Chicken and Arugula and Creamy Alfredo Sauce image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 3 to 6 servings

Number Of Ingredients 18

6 jumbo pasta shells (conchiglioni)
2 1/2 cups ricotta cheese
1/2 cup grated Parmesan
1 tablespoon olive oil
2 cloves garlic, minced
2 cups arugula
2 cups chopped cooked chicken (rotisserie chicken works well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan
1 cup grape tomato halved
Italian parsley for garnish

Steps:

  • Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
  • Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
  • Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
  • For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

FETTUCCINE ALFREDO-STUFFED GARLIC BREAD RECIPE BY TASTY



Fettuccine Alfredo-stuffed Garlic Bread Recipe by Tasty image

Fettuccine Alfredo with garlic bread? A classic meal. But fettuccine Alfredo inside garlic bread? That's a dish only Tasty could dream up. Filled with fettuccine noodles, this three-cheese garlic bread is sure to be a showstopper at your next gathering. Don't forget to warm the leftover Alfredo sauce and serve it alongside for dipping!

Provided by Betsy Carter

Categories     Dinner

Time 4h20m

Yield 12 servings

Number Of Ingredients 23

1 cup whole milk
2 teaspoons sugar, divided
1 tablespoon active dry yeast
2 ½ cups all-purpose flour, plus more for dusting
4 tablespoons unsalted butter, softened
1 large egg yolk
2 teaspoons kosher salt
2 teaspoons garlic powder
¼ cup dried parsley
1 tablespoon olive oil
nonstick cooking spray, for greasing
1 large egg, beaten
3 tablespoons unsalted butter
5 garlic cloves, minced
2 tablespoons all purpose flour
3 cups milk, divided
8 oz cream cheese, softened
1 ¼ cups shredded mozzarella cheese
¾ cup parmesan cheese, freshly grated
2 teaspoons kosher salt
2 teaspoons black pepper
1 tablespoon lemon juice
1 cup fettuccine, cooked

Steps:

  • Make the dough: In a liquid measuring cup or medium glass bowl, heat the milk until lukewarm, about 110-115°F (43-46°C). Whisk in 1 teaspoon of sugar until dissolved, then sprinkle the yeast over. Let sit for 5-10 minutes, or until foamy.
  • Add the flour, butter, remaining teaspoon of sugar, the egg yolk, salt, garlic powder, and parsley and stir with a rubber spatula until the dough comes together, about 5 minutes.
  • Turn the dough out onto a lightly floured surface and knead with your hands until the dough is smooth, elastic, and not sticky at all, about 10 minutes.
  • Lightly grease a large bowl with the olive oil. Place the dough in the bowl, cover the bowl with a slightly damp kitchen towel or plastic wrap, and let rise for 1½-2 hours, until puffy and almost doubled in volume.
  • Meanwhile, make the filling: Melt the butter in a medium skillet over medium heat. Add the garlic and sauté for about 3 minutes, or until very fragrant. Whisk in the flour and cook until golden, about 1 minute. Stream in 2 cups of milk and cook, whisking constantly, until slightly thickened, about 2 minutes.
  • Reduce the heat to medium-low and stir in the cream cheese, mozzarella, Parmesan, salt, pepper, and remaining cup of milk until fully combined. Cook for about 3 minutes, whisking constantly, until smooth. Remove the pan from the heat and stir in the lemon juice. Reserve 2½ cups (600 ml) of the Alfredo sauce, then toss the cooked fettuccine in the remaining sauce until well coated. Let cool until ready to use.
  • Preheat the oven to 350°F (180°C). Grease a 9x5-inch (23x13 cm) loaf pan with nonstick spray.
  • Gently press down the dough to deflate, then turn it out onto a lightly floured surface. Roll the dough out into a large rectangle, about 12x18 inches (30x45 cm).
  • Spread about ½ cup (120 ml) of the reserved Alfredo sauce over the dough, then top with the sauced fettuccine, laying the noodles lengthwise, which will help when rolling.
  • Starting with a long side, roll the dough into a log and pinch the seam firmly closed. Trim 1 inch (2.5 cm) off the ends. Twist the dough around itself, creating a braid-like log. Tuck the ends together so the seams are down and transfer to the prepared loaf pan. Be careful not to work the dough too much while twisting, as the dough can tear from the weight of the noodles.
  • Cover the dough with a kitchen towel and let rise for another 20-30 minutes, or until visibly puffed. Uncover the dough and brush with the beaten egg.
  • Bake the bread for 30 minutes, then cover with foil and bake for another 20 minutes, until golden brown. Remove from the oven and let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
  • Slice the bread with a large serrated knife and serve with warmed reserved Alfredo sauce alongside.
  • Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 41 grams, Fat 21 grams, Fiber 1 gram, Protein 15 grams, Sugar 6 grams

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