Four Cheese Chicken Fettuccine Recipes

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MAKEOVER FOUR-CHEESE CHICKEN FETTUCCINE



Makeover Four-Cheese Chicken Fettuccine image

This make over of a classic dish still retains the rich flavor of the original yet fits into a healthier eating plan.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

8 ounces uncooked fettuccine
2 cups sliced fresh mushrooms
1 tablespoon butter
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1 package (8 ounces) fat-free cream cheese, cubed
2 cups fat-free milk
1/2 cup fat-free half-and-half
1/4 teaspoon garlic powder
2-1/2 cups cubed cooked chicken breast
3/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded reduced-fat Swiss cheese
TOPPING:
1/3 cup seasoned bread crumbs
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat., Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Nutrition Facts :

FOUR-CHEESE CHICKEN FETTUCCINE



Four-Cheese Chicken Fettuccine image

As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. -Rochelle Brownlee, Big Timber, Montana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

8 ounces uncooked fettuccine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
2-1/2 cups cubed cooked chicken
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Nutrition Facts : Calories 641 calories, Fat 47g fat (27g saturated fat), Cholesterol 167mg cholesterol, Sodium 895mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

FOUR-CHEESE CHICKEN ALFREDO CASSEROLE



Four-Cheese Chicken Alfredo Casserole image

Combine creamy Alfredo sauce and grated Parmesan to make a terrific baked chicken alfredo casserole. It only takes 15 minutes to put together Four-Cheese Chicken Alfredo Casserole.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 45m

Yield 5 servings

Number Of Ingredients 8

1-1/4 cups milk
1 cup CLASSICO Four Cheese Alfredo Pasta Sauce
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. parsley flakes
1/4 tsp. garlic powder
1 pkg. (9 oz.) refrigerated fettuccine, uncooked
5 small boneless skinless chicken breasts (1-1/4 lb.)
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 400°F.
  • Bring milk and Alfredo sauce just to boil in large saucepan on medium heat, stirring occasionally. Meanwhile, mix Parmesan, parsley and garlic powder until blended.
  • Separate fettuccine noodles. Add to sauce; stir to evenly coat. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with chicken, Parmesan mixture and mozzarella.
  • Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 115 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g

HOMEMADE CHICKEN FETTUCCINE



Homemade Chicken Fettuccine image

This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!

Provided by Torrerizor

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1 ½ cups heavy cream
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g

FOUR-CHEESE FETTUCCINE



Four-Cheese Fettuccine image

Fettuccine like you're served in a restaurant can be ready in just minutes at home.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 11

1 package (16 ounces) uncooked fettuccine
2 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
4 medium green onions, chopped ( 1/4 cup)
1 tablespoon chopped fresh parsley
1/2 cup ricotta cheese
1/2 cup crumbled feta cheese (2 ounces)
3/4 cup shredded Asiago cheese (3 ounces)
3/4 cup freshly grated or shredded Parmesan cheese
1/2 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Cook onions and 1 tablespoon parsley in oil mixture about 4 minutes, stirring occasionally, until onions are tender.
  • Stir in ricotta and feta cheeses; reduce heat to low. Cook about 2 minutes, stirring frequently, until cheeses are melted.
  • Add fettuccine, Asiago and Parmesan cheeses and pepper to mixture in skillet. Cook about 4 minutes, tossing gently, until cheeses are melted and fettuccine is evenly coated. Sprinkle with parsley.

Nutrition Facts : Calories 500, Carbohydrate 52 g, Cholesterol 115 mg, Fat 2, Fiber 2 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg

FOUR-CHEESE CHICKEN CARBONARA



Four-Cheese Chicken Carbonara image

This is a recipe I came up with when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was NOT going to happen). I happened to have everything else on hand anyway. I've already had friends try this, and they loved it. I hope you do, too!

Provided by Marc

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 45m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package thick-cut bacon
1 (16 ounce) package penne pasta
⅓ cup olive oil
¼ cup butter
3 tablespoons minced garlic
3 teaspoons ground black pepper, divided
3 skinless, boneless chicken breasts, sliced
2 cups heavy whipping cream
1 cup grated Parmesan-Romano cheese blend
1 cup shredded Colby Jack cheese blend
3 eggs, beaten

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
  • Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; saute until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
  • Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta, stir until coated with sauce, and serve immediately.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 44.2 g, Cholesterol 234.6 mg, Fat 56 g, Fiber 2.1 g, Protein 34.2 g, SaturatedFat 27 g, Sodium 736.3 mg, Sugar 2.1 g

FOUR-CHEESE CHICKEN FETTUCCINE



Four-Cheese Chicken Fettuccine image

Make and share this Four-Cheese Chicken Fettuccine recipe from Food.com.

Provided by bmcnichol

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces uncooked fettuccine
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) package cream cheese, cubed
1 (4 1/2 ounce) can sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded swiss cheese
2 1/2 cups cubed cooked chicken
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese

Steps:

  • Cook fettuccine according to package directions and drain.
  • In a pot, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.
  • Stir in cheeses, cook and stir until melted.
  • Add chicken and heat through.
  • Add fettuccine to the sauce.
  • Transfer to a shallow greased 2-1/2-qt. baking dish.
  • Combine topping ingredients and sprinkle over chicken mixture.
  • Cover and bake at 350° for 25 minutes.
  • Uncover and bake 5-10 minutes longer or until golden brown.

Nutrition Facts : Calories 896.4, Fat 65.4, SaturatedFat 36.9, Cholesterol 255.4, Sodium 1182.8, Carbohydrate 40.1, Fiber 1.8, Sugar 4, Protein 38.1

FOUR CHEESE AND CHICKEN BAKED PASTA



Four Cheese and Chicken Baked Pasta image

Shredded rotisserie chicken makes this hearty, cheesy pasta bake a cinch.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
2 large sprigs fresh basil
1 pound dried rigatoni
3 cups shredded rotisserie chicken, skin and bones removed
1 1/2 cups shredded Asiago cheese
1/2 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/2 cup grated pecorino

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
  • Add the tomato sauce, chicken, Asiago and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

'OVEN-FRIED' FOUR CHEESE CHICKEN



'Oven-Fried' Four Cheese Chicken image

Enjoy fried-style deliciousness from an oven-baked dish with 'Oven-Fried' Four Cheese Chicken. Try our 'Oven-Fried' Four Cheese Chicken today!

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 5

1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 whole chicken (4 lb.), cut up

Steps:

  • Heat oven to 375ºF.
  • Combine coating mix and seasonings in medium bowl; stir in cheese.
  • Moisten chicken with water. Coat with cheese mixture, 1 piece at a time. Lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.)
  • Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
  • Bake 38 to 40 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0.5302 g, Sugar 0 g, Protein 50 g

FOUR-CHEESE CHICKEN FETTUCCINE RECIPE



Four-Cheese Chicken Fettuccine Recipe image

Provided by Totlxtc

Number Of Ingredients 16

TOPPING:
8 * 8 ounces uncooked fettuccine
1 * 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 * 1 package (8 ounces) cream cheese, cubed
1 * 1 jar (4-1/2 ounces) sliced mushrooms, drained
1 * 1 cup heavy whipping cream
1/2 * 1/2 cup butter
1/4 * 1/4 teaspoon garlic powder
3/4 * 3/4 cup grated Parmesan cheese
1/2 * 1/2 cup shredded part-skim mozzarella cheese
1/2 * 1/2 cup shredded Swiss cheese
2-1/2 * 2-1/2 cups cubed cooked chicken
*
1/3 * 1/3 cup seasoned bread crumbs
2 * 2 tablespoons butter, melted
1 to 2 * 1 to 2 tablespoons grated Parmesan cheese

Steps:

  • * Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large soup kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Cook and stir over medium heat until blended. Reduce heat to low; add cheeses and stir until melted. Add chicken; heat through. Drain fettuccine. Add to the chicken mixture; toss to coat. * Transfer to a greased shallow 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. * Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings. Lighter version: Makeover Four-Cheese Chicken Fettuccine Nutritional Analysis: One serving (1 cup) equals 651 calories, 46 g fat (27 g saturated fat), 166 mg cholesterol, 952 mg sodium, 31 g carbohydrate, 1 g fiber, 29 g protein.

LIGHT 4 CHEESE CHICKEN FETTUCCINE



Light 4 Cheese Chicken Fettuccine image

I got this recipe from Betty Crocker software. I love pasta and cream sauces but usually they are so fattening that I feel guilty eating it! This recipe is delicious and tastes every bit as good as the "full-fat" version!

Provided by jkoch960

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

8 ounces uncooked fettuccine
2 cups sliced fresh mushrooms
1 tablespoon butter or 1 tablespoon margarine
1 (10 3/4 ounce) can low-fat cream of mushroom soup
1 (8 ounce) package fat free cream cheese, cubed
2 cups nonfat milk
1/2 cup fat-free half-and-half
1/4 teaspoon garlic powder
2 1/2 cups cooked chicken, cubed
3/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded low-fat swiss cheese
1/3 cup seasoned bread crumbs
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon grated parmesan cheese

Steps:

  • Cook fettucine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat.
  • Transfer to a shallow 2-1/2 quart baking dish coated with nonstick spray. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350' for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Nutrition Facts : Calories 369.2, Fat 12.8, SaturatedFat 6.3, Cholesterol 87, Sodium 617.9, Carbohydrate 31.8, Fiber 1.4, Sugar 6.9, Protein 30.9

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Very creamy fettuccine alfredo recipe in casserole style so travels well. Add your review, photo or comments for Four Cheese Chicken Fettuccine Casserole. Italian Main Dish Pasta Add your review, photo or comments for Four Cheese Chicken Fettuccine Casserole.
From bigoven.com


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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #pasta     #poultry     #chicken     #one-dish-meal     #meat     #pasta-rice-and-grains

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