Microwave Chicken Alfredo Recipes

MICROWAVE CHICKEN FETTUCINE ALFREDO PASTA BAKE

Steps:

• In a 4-qt microwave-safe dish add the olive oil, salt, and water. Break the fettuccine noodles in half and place in dish. Microwave uncovered on HIGH in 5 minute increments. Stir after every 5 minutes. Begin checking for doneness around the 20-minute mark. The pasta will probably absorb all the water. If there is still additional water when it's done cooking, drain. Pour the alfredo sauce into a medium-sized bowl. Drain, rinse, and break up the can of chicken. Add the chicken to the alfredo sauce. Add the garlic to the sauce. Stir until the chicken and garlic are completely mixed. Pour the sauce mixture over the cooked fettuccine and mix until it covers all the noodles. Sprinkle the cheese over the top of the pasta. Microwave for 3-5 minutes, until cheesy is completely melted. Serve immediately.

SOLO MICROWAVE FETTUCCINE ALFREDO

Steps:

• Put the noodles and water into a 2 cup or larger glass or microwave safe measuring cup or bowl.
• Microwave on high for two minutes, then stir, continue 2 minute cycles until the pasta is done.
• Drain the noodles, and wipe the measuring cup dry.
• Add the cream cheese and milk to the measuring cup and microwave for one minute.
• Stir until smooth, add the parmesan cheese, and continue to stir until smooth.
• Pour the Alfredo Sauce into a shallow bowl, add the noodles and toss.
• Add pepper to taste.

EASY MICROWAVE CREAMY ALFREDO SAUCE

Steps:

• In a 1 quart dish, micro-cook cream and butter at high for 2-3 minutes or until very hot. Stir in parmesan cheese and pepper and toss with hot cooked pasta.
• I usually top with fresh parsley to dress it up.
• Variations: Mushrooms, tomatoes, broccoli, shrimp and/or chicken can all be added but must be cooked before hand.

MICROWAVE CHICKEN ALFREDO

Steps:

• Boil noodles for 10 minutes; drain. Sprinkle chicken breasts with garlic and cook 10-12 minutes on high in microwave. Slice into cubes after cooled. In baking dish, cook margarine, onions, and mushrooms for 3-4 minutes on high. Add flour and cook 1 more minute. Add remaining ingredients (except mozzarella cheese) and cook on high 10-12 minutes, or until sauce is boiling and thick. Stir in noodles and chicken. Cover with cheese.

MICROWAVE FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small microwave-safe bowl, combine the cream and cream cheese. Cover and microwave at 50% power for 2 minutes; stir in the Parmesan cheese until smooth. Stir in salt if desired and pepper. Drain fettuccine; toss with sauce.

LIGHT CHICKEN ALFREDO

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.

CHICKEN ALFREDO FOR ONE

Steps:

• Place macaroni in 12-oz. microwaveable mug. Add water; stir.
• Cover mug with paper towel. Place in medium microwaveable bowl. (Bowl will hold any water that might spill over side of mug as macaroni cooks.)
• Microwave on MEDIUM (50%) 4 to 5 min. or until macaroni is tender, stirring after each minute. Drain any water remaining in mug.
• Add all remaining ingredients except cheese to mug; mix well. Microwave 1 min.
• Sprinkle with cheese.

BAKED CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
• Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
• Preheat oven to 375 degrees F (190 degrees C).
• Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
• Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

HEALTHY AND CREAMY CHICKEN ALFREDO RECIPE BY TASTY

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.