Dads Semi Homemade Chicken Alfredo Recipes

DAD'S SEMI-HOMEMADE CHICKEN ALFREDO

Dad's Semi-Homemade Chicken Alfredo image

This is a recipe my dad used to make when I was younger. It's a little bit different than the traditional recipe, but I love the flavors. People seem to enjoy it; I'm always getting compliments.

Provided by SaraEMiller

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 medium chicken breasts
Lawry's Seasoned Salt
lemon pepper
garlic salt
2 tablespoons teriyaki sauce
1 (12 ounce) package dry pasta, any shape
1 (16 ounce) jar bertolli alfredo sauce
1/2 teaspoon butter

Steps:

Put on water for pasta to boil first. When I'm cooking for company, I like to use different shaped pasta; it's a bit more festive. Anything you like works well.
Cut chicken breasts into small, bite-size pieces, and season chicken breast with season salt, lemon pepper, and garlic salt. Melt butter in a frying pan over medium heat. Add chicken breast pieces and let them cook until white on both sides.
Turn down to medium low, add teriayki sauce (I like to use the glaze/marinade, because it's a little thicker) and let chicken finish cooking while the teriayki is absorbed.
Turn down to low, add the alfredo sauce and stir well to mix everything. Allow it to simmer until the pasta is ready. Drain the water from the pasta and add chicken and sauce mixture. Toss and mix well. Serve.

Nutrition Facts : Calories 453.7, Fat 8.5, SaturatedFat 2.5, Cholesterol 47.7, Sodium 398.3, Carbohydrate 65.3, Fiber 2.8, Sugar 2.7, Protein 26.8

CHICKEN ALFREDO

Chicken Alfredo image

A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.

Provided by LISABERG

Categories Chicken Pasta

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

6 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
6 tablespoons butter
½ cup milk
½ teaspoon garlic powder
salt and pepper to taste
2 skinless, boneless chicken breast halves - cooked and cubed
2 cups chopped fresh broccoli
2 small zucchini, julienned
½ cup chopped red bell pepper

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.
While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over fettuccine.

Nutrition Facts : Calories 645.2 calories, Carbohydrate 39.7 g, Cholesterol 151.1 mg, Fat 42.7 g, Fiber 3.7 g, Protein 28.3 g, SaturatedFat 25 g, Sodium 354.6 mg, Sugar 5.3 g

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