Pasta Alfredo With Wine Poached Chicken Recipes

EASY CHICKEN PASTA ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
• Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
• Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.

PASTA ALFREDO WITH WINE-POACHED CHICKEN

Steps:

• In a 10-inch frying pan, combine mushrooms, broth, wine, white pepper and tarragon.
• Add chicken, cover and bring to the boil over high heat.
• Reduce heat and simmer, covered, until meat in the thickest part is no longer pink (20 minutes)
• Cut to test.
• While chicken is cooking, cook pasta according to package directions.
• Drain, add 1 tablespoon butter to keep it from sticking together; set aside.
• Prepare sauce according to package directions and add to noodles.
• Add chicken and enough of the wine mixture to thin down a little and add flavor.
• Add salt to taste and sprinkle with parsley, if desired.
• Serve with lettuce wedge and dressing.

EASY CHICKEN ALFREDO PASTA

Steps:

• Bring a large pot of salted water to the boil. Add the pasta or noodles of your choice then cook until al dente (usually 9-12 minutes). Reserve half a cup of pasta water and drain.
• Place boneless, skinless chicken breasts on a chopping board and carefully slice the chicken breasts in half horizontally to create two thin cutlets.
• Drizzle each piece of chicken with olive oil then season generously on both sides with 2 teaspoons of Italian seasoning, garlic powder, salt and pepper.
• Heat a large frying pan or skillet over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
• Melt the butter in the same pan until foamy. Add the garlic and cook until fragrant (30 seconds - 1 minute).
• Pour in the cream and herbs/seasoning then allow to come to a simmer. Cook for 2-3 minutes until the cream has reduced slightly.
• Stir in the Parmesan cheese and allow to melt/cook for another 2-3 minutes until the sauce coats the back of a spoon.
• Season to taste with salt and pepper then combine with sliced chicken, cooked pasta and a few tablespoons of the pasta cooking water.
• Serve with fresh parsley and Parmesan.

CHICKEN FETTUCCINE ALFREDO

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.

SOUTHWEST CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C)
• Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
• In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
• Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
• Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
• Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
• Garnish with cilantro.
• Enjoy!

FETTUCCINE ALFREDO WITH CHICKEN

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
• Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

CHICKEN PENNE ALFREDO

Steps:

• Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY

Steps:

• In a pan over medium-high heat, melt butter, then add the chicken breast.
• Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
• In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
• Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
• Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
• Season with salt, pepper, oregano, and basil, and stir well to incorporate.
• Add parmesan cheese and stir until melted.
• Pour the sauce over cooked penne pasta, add the chicken and mix well.
• Add parsley and extra parmesan. Mix well.
• Enjoy!

RICH CHICKEN ALFREDO

Steps:

• Place salad dressing in a small resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade., Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink; remove and keep warm. , In the same pan, melt butter; whisk in the flour, Italian seasoning, garlic powder and pepper. Stir in cream. Bring to a boil; cook and stir until thickened. Stir in cheese and chicken; heat through. Drain fettuccine. Serve chicken mixture with pasta.

WHITE WINE GARLIC ALFREDO SAUCE

Steps:

• 1. In medium sauce pan heat heavy whipping cream over medium low heat stirring occationally. (Do NOT let it boil.) Depending on your stove 5-15 minutes.
• 2. Add pressed garlic and mix well, slowly add parmesan cheese while constantly stirring.
• 3. Slowly mix in white wine while stirring, then add salt and pepper to taste. Reduce heat a little let sit stirring occassionally for 6-8 minutes.
• 4. Let cool slightly and serve over fettucini or linguini.
• **I like to add 1 lb. grilled chicken and 2 cups steamed broccoli to the sauce before I serve it. Also I top with extra parmesan cheese. But it's of course optional!

CHICKEN ALFREDO PASTA SKILLET

Steps:

• In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
• Let stand 5 minutes before serving. Garnish with parsley.