Mock Chicken Fettuccine Alfredo Using Whole Wheat Linguine Recipes

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CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

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

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

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.

CHICKEN ALFREDO WITH FETTUCCINE



Chicken Alfredo with Fettuccine image

This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it's quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with three simple steps in our chicken alfredo recipe, you'll have a hearty dinner on the table in no time!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 pound chicken
Coarse salt
Ground white pepper
2 tablespoons unsalted butter
2 cups heavy cream
4 cloves garlic, peeled
3/4 cup grated Parmesan cheese, plus more for serving
1 pound fettucine

Steps:

  • Cut chicken in strips. Season with salt and white pepper and saute in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
  • Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
  • Toss pasta with sauce and serve with extra Parmesan.

HEALTHIER CHICKEN ALFREDO PASTA RECIPE BY TASTY



Healthier Chicken Alfredo Pasta Recipe by Tasty image

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

1 tablespoon olive oil
2 chicken breasts, cubed
1 teaspoon salt
½ teaspoon pepper
3 cloves garlic, minced
2 tablespoons flour
1 cup chicken broth
1 cup skim milk, or milk of choice
½ teaspoon salt
¼ teaspoon pepper
2 cups spinach
2 cups whole grain penne pasta, cooked
¼ cup parmesan cheese, optional

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



Chicken Fettuccine Alfredo image

This is an amazing take on fettuccine Alfredo! There is no doubt that you will love this recipe and keep coming back to use it!

Provided by britt.88

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

Time 25m

Yield 4

Number Of Ingredients 13

1 (16 ounce) package whole wheat fettuccine pasta
1 tablespoon extra-virgin olive oil
1 white onion, diced
2 cloves garlic, minced, or more to taste
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon dried basil
½ teaspoon ground thyme
1 pinch red pepper flakes, or to taste
salt and ground black pepper to taste
2 cups milk
1 ½ cups shredded cooked chicken
1 ½ cups frozen peas

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, heat oil in a separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute.
  • Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes; reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes.
  • Drain water from cooked pasta and transfer pasta into the sauce; stir to combine.

Nutrition Facts : Calories 739.5 calories, Carbohydrate 106.6 g, Cholesterol 72 mg, Fat 20.3 g, Fiber 17.6 g, Protein 39.1 g, SaturatedFat 8.9 g, Sodium 196.8 mg, Sugar 14.2 g

MOCK PASTA ALFREDO



Mock Pasta Alfredo image

"If you've been yearning for pasta in a creamy sauce, indulge yourself with this recipe," advises Ruby Williams of Bogalusa, Louisiana.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups 1% cottage cheese
1/2 cup fat-free milk
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon salt, optional
8 ounces spiral pasta, cooked and drained
1 to 2 tomatoes, seeded and chopped

Steps:

  • In a blender or food processor, process cottage cheese, milk and garlic until smooth. Add flour, lemon juice, basil, mustard, pepper and salt if desired; process until well blended. Pour into a saucepan. Cook over medium heat until thickened. Do not boil. Serve over noodles; sprinkle with chopped tomatoes.

Nutrition Facts : Calories 316 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 368mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges

CHICKEN FETTUCCINI ALFREDO



Chicken Fettuccini Alfredo image

This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.

Provided by Emily

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 16

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
⅓ cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half-and-half
¾ cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
½ cup sour cream

Steps:

  • In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
  • 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.
  • Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 57 g, Cholesterol 132.8 mg, Fat 30.8 g, Fiber 3.2 g, Protein 43.3 g, SaturatedFat 18.9 g, Sodium 1385.9 mg, Sugar 8.2 g

WHOLE WHEAT FETTUCCINE IN LIGHT ALFREDO SAUCE



Whole Wheat Fettuccine in Light Alfredo Sauce image

Make and share this Whole Wheat Fettuccine in Light Alfredo Sauce recipe from Food.com.

Provided by bricookie55

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

12 ounces whole wheat fettuccine
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons olive oil
2 cups skim milk
1 cup chicken broth
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup parmesan cheese, grated
16 ounces broccoli florets, frozen

Steps:

  • Heat olive oil in a medium skillet over medium heat. Add onion and garlic, saute until onion is tender.
  • Combine milk, chicken broth, flour, salt and pepper in a small saucepan. Heat over medium-low heat, stirring frequently, until sauce becomes thick. Add Parmesan cheese.
  • Cook pasta according to package directions.
  • Add broccoli florets to the pasta during the last 3-4 minutes of cooking. Cook pasta to al dente.
  • Drain pasta and broccoli. Transfer to a large serving bowl, add sauce, toss, and enjoy.

Nutrition Facts : Calories 500.1, Fat 8.2, SaturatedFat 3.1, Cholesterol 13.5, Sodium 787, Carbohydrate 85.8, Fiber 0.6, Sugar 1.5, Protein 28

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