Zesty Chicken Alfredo Recipes

CREAMY CHICKEN ALFREDO

Steps:

• Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.
• Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

ZESTY CHICKEN ALFREDO

Steps:

• Rub chicken breasts with lemon oil, if using.
• Sprinkle both sides with lemon zest, pepper, and granulated garlic, and set aside for 15-minutes for flavor to develop.
• Start to heat salted water to cook the pasta, but don't cook it until you start to make the sauce.
• Spray a large, nonstick skillet with nonstick spray, add olive oil, and place over medium heat.
• When hot, add chicken, and cook until done, but still springy to the touch, and lightly browned on both sides, about 5 minutes per side.
• Remove chicken from skillet and keep warm.
• If using fresh mushrooms, add to pan, increase heat to high, and cook for about 5 minutes.
• Remove mushrooms from pan using a slotted spatula, leaving juice behind.
• If not using fresh mushrooms, drain all excess oil from pan, leaving browned bits in pan.
• Reduce heat to medium if necessary.
• Add pasta to boiling water.
• Add lemon juice to skillet, and deglaze the pan, scraping up all browned bits from cooking chicken.
• Add mustard and Alfredo sauce, and stir until combined.
• Simmer until heated through.
• Stir in chicken and mushrooms, cover, and reduce heat to medium-low until pasta is done.
• Serve sauce over pasta and chicken.
• Sprinkle with parsley if desired.
• Serves 4.
• Note!!!! Ingredient should be LEMON OIL, not extract. Recipezaar recipe software changed it to extract and will not let me make the correction. Sorry about that!

CAJUN CHICKEN ALFREDO 2

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
• Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
• Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
• Remove from the oven and slice the chicken into strips on the bias.
• In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
• Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
• When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
• To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
• Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY

Steps:

• Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
• Cook pasta for 8 minutes, or until slightly underdone.
• Add broccoli to pasta and simmer for 4 minutes with the lid on.
• Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
• Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
• Once the chicken is cooked through, remove it from the pot and set aside.
• Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
• Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
• Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
• Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
• Top with Parmesan cheese or red chili flakes.
• Enjoy!

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!

CHICKEN-PEPPER ALFREDO

Steps:

• Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.

ZESTY CHICKEN ALFREDO

Steps:

• Season with salt and rub equal amounts of lemon zest and pepper onto each side of the chicken breasts.
• In a large non-stick skillet sprayed with cooking spray, saute chicken 4-5 minutes per side. Remove from skillet and keep warm.
• Add lemon juice, mustard and Alfredo sauce to skillet, and heat thoroughly.
• Serve sauce over hot, cooked pasta and chicken.