CHICKEN FETTUCCINE ALFREDO
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is a feel good comfort food - so creamy but light!
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 35m
Number Of Ingredients 11
Steps:
- Cook fettuccini in a pot of salted water (4 qts water, 1 Tbsp salt,) according to package instructions then drain and set aside.
- Meanwhile, slice chicken into strips and season all over with salt and pepper. In a large skillet, heat 2 Tbsp olive oil over medium/high heat and sauté chicken until lightly golden and cooked through (5 min). Remove chicken from the pan and cover to keep warm.
- In the same pan over medium/high, heat 1 Tbsp olive oil and 1 Tbsp of butter. Add onion and sauté 3 min until soft. Add sliced mushrooms and sauté until soft (5-7 min), stirring frequently. Add garlic and sauté 30 seconds, stirring constantly.
- Add half-n-half and simmer over medium/high heat 8-10 min, or until beginning to thicken. Add chicken back to the pan, add 1/4 cup parsley and season sauce to taste (1/2 to 1 tsp salt and 1/4 tsp pepper).
- Add cooked pasta and stir to combine. Heat another minute until warmed through then turn off the heat, cover and let rest 10-15 minutes then stir and serve garnished with parsley.
Nutrition Facts : Calories 509 kcal, Carbohydrate 38 g, Protein 35 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 151 mg, Sodium 491 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LIGHTER CHICKEN FETTUCCINE ALFREDO
This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
- Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
- Return the chicken broth to medium heat and cook until reduced to 1 cup.
- Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
- Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
- Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
- Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
- Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
- Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Nutrition Facts : Calories 758.9 calories, Carbohydrate 59.6 g, Cholesterol 239.4 mg, Fat 41.8 g, Fiber 2.8 g, Protein 37.8 g, SaturatedFat 24.2 g, Sodium 505.2 mg, Sugar 2.9 g
LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
LIGHTER FETTUCCINE ALFREDO RECIPE BY TASTY
Here's what you need: broccoli, olive oil, cayenne pepper, garlic powder, salt, pepper, fettuccine, hummus, lemon zest, lemon juice, butter, grated parmesan cheese, basil, parsley, red pepper flakes
Provided by Tasty
Categories Lunch
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450ºF (230˚C).
- Place the broccoli florets on a parchment paper-lined baking sheet and drizzle with olive, cayenne, garlic powder, salt, and black pepper, and stir to combine.
- Bake for 15 to 20 minutes, tossing halfway through, until lightly charred.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Before draining through a colander, reserve 1 cup (240 ml) of the pasta water.
- Return the pasta to the pot.
- Add the hummus, ½ cup (120 ml) of the pasta cooking water, lemon zest, lemon juice, butter, and Parmesan and toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed.
- Add the basil, parsley, red pepper flakes, and remaining reserved water.
- Add the broccoli to the pasta, and toss gently with salt, and pepper. Serve immediately with extra Parmesan, basil and parsley on top.
- Enjoy!
Nutrition Facts : Calories 584 calories, Carbohydrate 78 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams
LIGHTER FETTUCCINI ALFREDO
A low-fat pasta for garlic lovers. For variety, try shell or penne pasta.
Provided by Linda Lou
Categories Main Dish Recipes Pasta
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water cook fettuccini until al dente. Drain.
- Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
- Toss pasta with Alfredo sauce and serve warm.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 44.6 g, Cholesterol 41.3 mg, Fat 20.7 g, Fiber 1.9 g, Protein 17.8 g, SaturatedFat 9.5 g, Sodium 623.6 mg, Sugar 4.4 g
HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, flour, chicken broth, skim milk, salt, pepper, spinach, whole grain penne pasta, parmesan cheese
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil over a skillet and add chicken. Season with salt and pepper, and cook 5-8 minutes, or until no longer pink.
- Remove the chicken from the pan and set aside.
- In the same pan, add the garlic and sauté for one minute over medium heat.
- Sprinkle the flour over the garlic and slowly add in the chicken stock.
- Quickly stir to avoid lumps.
- Add in the skim milk, stir ,and allow to reach a boil to thicken sauce. Season with salt and pepper.
- Once the sauce is thickened, add in the spinach and stir until wilted.
- Remove from heat and add in the cooked penne, chicken, and parmesan. Stir to coat.
- Top with fresh parmesan.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 83 grams, Fat 24 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
LIGHT CHICKEN ALFREDO
"As rich and buttery as traditional Alfredo sauce, this tasty version is lower in calories and takes just minutes to prepare," notes TerryAnn Moore in Vineland, NJ
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.
Nutrition Facts : Calories 343 calories, Fat 7g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 770mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
FETTUCCINE ALFREDO (COOKING LIGHT)
Make and share this Fettuccine Alfredo (Cooking Light) recipe from Food.com.
Provided by Cookie16
Categories Free Of...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- Meanwhile, melt butter in medium saucepan over medium heat.
- Add garlic and cook 1 minute, stirring frequently.
- Stir in flour.
- Gradually add milk, stirring with a whisk.
- Cook 6 minutes or til thickened, stirring constantly.
- Add 1 cup parmesan, cream cheese and salt. Stir with whisk while cheeses melt.
- Toss with hot pasta, sprinkle with remaining 1/2 cup of parmesan and chopped parsley and pepper.
- Serve immediately.
Nutrition Facts : Calories 440.7, Fat 16.8, SaturatedFat 9.3, Cholesterol 92.3, Sodium 866, Carbohydrate 48.2, Fiber 2, Sugar 5.8, Protein 23.8
MAKEOVER CHICKEN FETTUCCINE ALFREDO
This dish is very creamy and rich and one you'll be proud to serve to guests. It also comes together quickly, so it's bound to be a weeknight favorite. -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 tablespoon butter until chicken is no longer pink; remove and keep warm., In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream., Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 cup Parmesan cheese and reserved chicken; cook and stir until heated through. , Drain fettuccine; serve with sauce. Sprinkle each serving with 1 teaspoon of remaining Parmesan cheese.
Nutrition Facts : Calories 462 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 766mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
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