Easy Weeknight Creamy Chicken Alfredo Recipes

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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

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

TUNA ALFREDO



Tuna Alfredo image

A jar of Alfredo sauce makes this easy dinner come together fast. Give it a burst of color and flavor with chopped fresh parsley and freshly ground black pepper.

Provided by EatAndRun

Categories     Seafood Pasta

Time 25m

Yield 6

Number Of Ingredients 7

1 (12 ounce) package dry fettuccine pasta
1 (15 ounce) jar Alfredo sauce
3 tablespoons lemon juice
1 tablespoon drained capers
½ teaspoon lemon zest
½ teaspoon ground black pepper
2 (5 ounce) cans tuna, drained and flaked

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 45.5 g, Cholesterol 28.6 mg, Fat 21.9 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 8.3 g, Sodium 732.7 mg

EASY WEEKNIGHT CREAMY CHICKEN ALFREDO



Easy Weeknight Creamy Chicken Alfredo image

Enjoy this chicken recipe made with Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce and pasta--perfect for a weeknight dinner, and ready in 20 minutes.

Provided by Progresso

Categories     Progresso™ Recipe Starters™

Time 20m

Yield 4

Number Of Ingredients 5

8 ounces uncooked fettuccine
1 (20 ounce) package boneless skinless chicken breasts, cut into 3/4-inch pieces
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
½ cup grated Parmesan cheese
¼ cup whipping cream or half-and-half

Steps:

  • Cook and drain fettuccine as directed on package.
  • In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Add butter and garlic; cook until garlic is softened. Stir in cooking sauce, Parmesan cheese and cream. Simmer 5 to 8 minutes, stirring occasionally, until well blended.
  • Serve over fettuccine.

Nutrition Facts : Calories 504.6 calories, Carbohydrate 46.1 g, Cholesterol 102.3 mg, Fat 16.1 g, Fiber 2.5 g, Protein 40.8 g, SaturatedFat 7.2 g, Sodium 444.2 mg, Sugar 0.9 g

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