Not Your Average Chicken Alfredo Recipes

EASY CHICKEN ALFREDO

Easy Chicken Alfredo image

A quick dinner for those hectic nights. For extra flavor try cooking the chicken with lemon pepper and seasoning salt.

Provided by jojolyn

Categories Main Dish Recipes Pasta Chicken

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound uncooked linguine
2 boneless chicken breast halves, cooked and cubed
1 (4.5 ounce) can sliced mushrooms
1 (16 ounce) jar Alfredo-style pasta sauce
1 (10 ounce) package frozen mixed vegetables
⅓ cup milk

Steps:

In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.
Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

Nutrition Facts : Calories 901.2 calories, Carbohydrate 100.2 g, Cholesterol 88.7 mg, Fat 40.5 g, Fiber 7.4 g, Protein 39.3 g, SaturatedFat 14.9 g, Sodium 1314.9 mg, Sugar 9 g

NOT YOUR AVERAGE CHICKEN ALFREDO

Not Your Average Chicken Alfredo image

I love Chicken Alfredo. The only problem I have with it is that restaurants make the most bland Alfredo sauce ever and the stuff in recipes is just as bad. So I took a lovely recipe I found and "spiced it up"! This has a more "Italian" flavor to it and it's my husband's favorite! If you want to spice up the flavor of your Alfredo, give this a shot!

Provided by A.Roberts6912

Categories Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces farfalle pasta
2 tablespoons butter
3 boneless chicken breasts
1 red bell pepper, finely diced
1/2 onion, finely diced
2 garlic cloves, minced
black pepper
salt
lemon-pepper seasoning
basil
oregano
italian seasoning
orange peel
cayenne pepper
1 1/2 cups heavy cream
your choice wine
grated parmesan cheese

Steps:

Bring a large pot of slightly salted water to a boil. Add your pasta and cook for 10-11 minutes or until al dente; drain. I typically do all of this while cooking the sauce.
Heat a large skillet add your bell pepper, garlic, and onion. Add a small splash of the wine (a sip for yourself doesn't hurt either) and let them start to caramelize.
Season your chicken with a small bit of lemon-pepper (used for some zest) as well as a little salt and cut into chunks. Set aside the pepper, onion, and garlic. You will use it later.
Without rinsing your skillet, melt the 2 tablespoons of butter. Brown the chicken in the butter until fully cooked.
Add the heavy cream. Add salt and regular pepper to taste.
Add basil, Italian seasoning, and oregano to taste. Add a small dash of cayenne pepper.
Add a small amount of orange peel (about 2-3 pinches). This is a family secret. I put it in absolutely everything. Trust me, it's necessary.
Add a splash of your favorite wine and cook until the sauce thickens up a little bit. Add parmesan cheese when is at your desired consistency and let it melt.
Place pasta into a large serving bowl and pour sauce over it. Mix together and serve! Note: the sauce probably won't be white. This will be because you brown the chicken in the butter and do not rinse the skillet. Depending on the wine you choose, this can play a factor in the color of the sauce as well. This is a delicious variation to an old favorite!

Nutrition Facts : Calories 774.3, Fat 49.8, SaturatedFat 27.3, Cholesterol 207.1, Sodium 158.5, Carbohydrate 48.6, Fiber 2.7, Sugar 3.5, Protein 32.5

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