Best Bistro Chicken Fettuccine Alfredo Recipes

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BISTRO CHICKEN FETTUCCINE



Bistro Chicken Fettuccine image

This is one of my go-to weeknight meals made from pantry ingredients. Every bite makes me think of France. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1/2 pound uncooked fettuccine
2 tablespoons extra virgin olive oil, divided
1 pound boneless skinless chicken breasts, cut into 2-in. strips
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/4 pound prosciutto, julienned
1 shallot, minced (about 2 tablespoons)
2 tablespoons finely chopped dried apricots
1/8 teaspoon crushed red pepper flakes
1/4 cup white wine or chicken broth
1 tablespoon Dijon mustard
1/2 cup crumbled goat cheese
1/4 teaspoon dried tarragon or 1/2 teaspoon minced fresh tarragon
1/4 cup chopped walnuts, toasted

Steps:

  • Cook fettuccine according to package directions for al dente; drain, reserving 1/2 cup pasta water. Transfer to a serving platter; keep warm., In a large skillet, heat 1 tablespoon oil over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; cook and stir until no longer pink, 4-6 minutes. Remove chicken. Add remaining oil to skillet; stir in next 5 ingredients and saute 4-6 minutes. Return chicken to skillet., Stir in wine and mustard. Bring to a boil; cook until liquid is reduced slightly, 2-4 minutes. Pour chicken mixture over fettuccine; add cheese and tarragon. Toss to combine, adding enough reserved pasta water to moisten pasta. Top with toasted walnuts.

Nutrition Facts : Calories 561 calories, Fat 22g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 4g fiber), Protein 42g protein.

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fettuccine
1 pound boneless skinless chicken breasts, cut into 1-inch strips
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 tablespoons salted butter
2 cloves garlic, grated
2 cups heavy cream
2 cups grated Parmesan
2 tablespoons finely chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
  • Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
  • Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

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

BISTRO CHICKEN FETTUCCINE ALFREDO



Bistro Chicken Fettuccine Alfredo image

No time for from-scratch sauce for your chicken fettuccine Alfredo? No worries. Gussy up a prepared sauce with bacon bits and Parmesan-it's delicious!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 8

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 green pepper, cut into strips
1 small onion, chopped
1 tomato, chopped
1 cup CLASSICO Creamy Alfredo Pasta Sauce
1/4 cup OSCAR MAYER Real Bacon Bits
2 Tbsp. KRAFT Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add peppers and onions; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
  • Add tomatoes and Alfredo sauce; cook 5 min. or until heated through.
  • Drain pasta. Toss with chicken mixture and bacon bits. Top with cheese.

Nutrition Facts : Calories 580, Fat 24 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1020 mg, Carbohydrate 51 g, Fiber 3 g, Sugar 7 g, Protein 39 g

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