Best Chicken Fettuccine With Herb Cheese Recipes

HOMEMADE CHICKEN FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

GARLIC AND HERB CHEESY CHICKEN

Steps:

• For garlic herb cheese: Preheat oven to 375 degrees F.
• Finely chop herbs. Place soft cheese in small mixing bowl. Combine the soft cheese with herbs, finely grated or pasted garlic and lemon juice and zest (or unwrap store-bought Boursin cheese) and place in a small bowl.
• For the spatchcock chicken: Work with raw poultry on a clean rubber board.
• Have a large foil-lined rimmed baking sheet with a wire rack set inside of it near the cutting board you're working on.
• Clip tips of wings with poultry shears. Place chicken breast-side down and remove the spine of the bird by cutting along either side of it in slow even strokes with shears, then turn the bird over and evenly press down on the breastbone to flatten the bird out.
• Loosen the skin under the breasts and over the thigh and leg meat and evenly distribute the cheese. Drizzle the skin with EVOO or spray lightly with non-aerosol cooking spray, then season with kosher salt and coarse black pepper.
• Roast chicken on middle rack for 15 minutes, then reduce heat to 350 degrees F and roast 40 to 45 minutes more to an internal temperature of 160 to 165 degrees F.

FOUR-CHEESE CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

CHICKEN FETTUCCINI ALFREDO

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.

CREAMY PASTA WITH FRESH HERBS AND CHICKEN

Steps:

• Combine cream, butter, salt, nutmeg and cayenne in a saucepan and simmer 15 minutes, or until sauce is slightly reduced and thickened.
• While the sauce is reducing, get the water ready for the pasta and cook as directed.
• Whisk in Parmesan cheese and herbs to the cream mixture and simmer for another 5 minutes.
• Add cooked chicken to the cream mixture.
• Serve pasta topped with the creamy herb and chicken mixture.
• Serve with a salad and crusty bread. Don't forget the wine :).