Fettuccinealfredochickencarbonara Recipes

CHICKEN FETTUCCINE ALFREDO

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.

FETTUCCINI CARBONARA

Steps:

• Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
• 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 pasta, then return it to the pot.
• In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

EASY CREAMY CHICKEN FETTUCCINE ALFREDO

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.

FETTUCCINE CARBONARA

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan., Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly., Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY

Steps:

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

EASY CHICKEN FETTUCCINE

Steps:

• Cook fettuccine as directed on package; drain. Meanwhile, cook chicken in skillet sprayed with cooking spray until cooked through.
• Add milk and vegetable oil spread to hot fettuccine; toss until coated.
• Stir in chicken, grated topping and seasonings; toss lightly.

FETTUCCINE ALFREDO CARBONARA

Steps:

• Heat a 10-inch skillet (at least 2 inches deep) over medium heat.
• Slice the bacon into 1/2 inch pieces. Place the bacon in the skillet.
• While the bacon is frying, heat the cream (but not to a boil.) This can be done either in the microwave or on the stove top.
• Once the bacon is crisp, drain off all but 1-2 tbsp of the grease from the pan.
• Pour the cream over the bacon.
• Add a few grinds each of black and white pepper, and some crushed red pepper. A quick sprinkle of red pepper will add some flavor -- for a little more spice, use 1-2 teaspoons.
• Bring the cream to a simmer, and continue cooking for about 20 minutes, stirring occasionally.
• While the cream sauce is simmering, boil water and prepare the pasta according to the package directions.
• When the pasta is done and drained, toss with the tablespoon of butter.
• Once the butter has melted, pour the cream sauce over the pasta and toss to coat.
• Serve with grated Parmesan or Romano cheese.

FETTUCCINE ALFREDO CHICKEN CARBONARA

Steps:

• Prepare tofu noodles (or regular noodles) according to package directions.
• Heat olive oil in a large non-stick skillet over medium heat. Add bacon and garlic, saute for 2 minutes.
• Add diced chicken breast, seasoning lightly with pepper. Saute about 5 minutes.
• Add mushrooms. Saute about 3 minutes.
• Add peas and Italian seasoning. Cook, stirring occasionally, until chicken is cooked through and mushrooms are softened.
• Add noodles and sauce. Stir and cook until heated through.
• Sprinkle with extra parmesan cheese if desired.