CREAMY CHICKEN ALFREDO
I learned how to make creamy chicken Alfredo from my dad who has always been an incredible cook and amazing teacher. Chicken Alfredo was always my favorite. A lot of the recipes I see that are worthwhile are too much work because you have to make your own sauce, and those that don't have you make your own have no flavor. This recipe shows you how to take plain, bland, store-made sauce and make it more than restaurant-worthy.
Provided by supertat
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 832.6 calories, Carbohydrate 66.9 g, Cholesterol 107.5 mg, Fat 47.1 g, Fiber 3.7 g, Protein 37.1 g, SaturatedFat 18.5 g, Sodium 2767.9 mg, Sugar 7.5 g
CREAMY CHICKEN AND SHRIMP ALFREDO
You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.
Provided by Tree Lee
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
- Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
- Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 33.8 g, Cholesterol 189.1 mg, Fat 44.5 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 23.9 g, Sodium 554.8 mg, Sugar 3.2 g
CREAMY CHICKEN ALFREDO
Rich, thick and creamy Alfredo sauce on a layer of pasta or oven roasted vegetables. Mmmm....Mamma Mia! What else can one say? This quick and easy recipe shows you how to make this Italian sauce from scratch.
Provided by tastetester 2
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Directions:
- Place the cream, butter and cream cheese together in a saucepan until melted, stirring constantly.
- Add Parmesan and garlic powder and simmer for about 15-20 minutes on a low heat until the cheese begins to brown just slightly. Take off the fire immediately. Check for seasoning.
- Tips:
- For a creamier and richer version, you could double the amount of butter.
CHEESY, CREAMY ALFREDO CHICKEN CASSEROLE - FOREVERMAMA
Nothing says comfort like a good chicken casserole. Perfect for using left-over chicken or turkey! Hey ladies & gents, use it when you don't know what to do with all the leftover Thanksgiving turkey. I normally cut up the chicken and mix the sauce ingredients the night before. Next day - all there is to do is put everything together, stick it in the oven and voila, dinner is ready in no time for those rushed weekday nights! Note that this serves 10ish, therefore you may want to halve it depending on size of family.
Provided by ForeverMama
Categories Chicken
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside.
- In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls).
- Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" casserole dish.
- Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
- Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.
CREAMY CHICKEN BROCCOLI ALFREDO OVER ANGEL HAIR PASTA
Fresh from scratch Alfredo sauce with Chicken and Broccoli served over angel hair pasta. This creamy recipe is different from the jarred sauce and not the same as restaurant style which tends to be a little thinner. This sauce is so good you might just want to double it. But be assured this recipe is perfect for just two people
Provided by tabasco0697
Categories Spaghetti
Time 50m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 15
Steps:
- Defrost baby broccoli florets.
- Cut chicken tenders into bite sized pieces about 1/2 - 1 inch long.
- Heat extra virgin olive oil in large skillet.
- Add minced garlic, onion powder, 1/2 tsp sea salt, 4 grinds fresh ground black pepper and chicken pieces.
- Cook chicken until no longer pink stirring and turning chicken constantly. About 10 - 15 minutes depending on how big you cut the chicken.
- Once chicken is done add baby broccoli florets and heat through.
- Remove chicken and broccoli from pan and place in large glass bowl and cover with foil to keep warm.
- Boil salted water in large sauce pan and make Angel Hair pasta to box specifications.
- Rinse pasta in cold water (so it doesn't stick together while making sauce) then drain well. Cover sauce pan and sit aside while making sauce.
- Making Alfredo sauce.
- Separate egg putting yolk in small dish.
- Add heavy whipping cream stirring constantly making sure it doesn't scorch.
- Stir in 1/2 tsp sea salt, 1 tsp minced garlic and 4 grinds fresh ground black pepper and 1/2 c shredded Parmesan cheese (use quality cheese).
- Stir constantly until cheese is melted between 10-15 minutes.
- Temper egg yolk by adding small amount of hot liquid cheese/cream mixture in dish with the egg yolk stirring constantly until well incorporated.
- Slowly add yolk mixture into sauce pan containing the cheese/cream mixture stirring constantly.
- Simmer over medium low heat for 3-5 minutes until it reaches desired consistency. Don't worry it will thicken up quickly while simmering.
- Add chicken and broccoli and mix well until heated through.
- Place equal amounts of pasta in 2 bowls and top each with Alfredo Chicken and Broccoli sauce.
CREAMY CHICKEN FETTUCCINE ALFREDO
Find a new way to enjoy pasta with Creamy Chicken Fettuccine Alfredo from My Food and Family! CLASSICO Creamy Alfredo Pasta Sauce is the secret ingredient in this crowd-pleasing Creamy Chicken Fettuccine Alfredo recipe your whole family will love.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, brush chicken with oil; sprinkle with pepper. Cook in large nonstick skillet on medium heat 5 to 6 min. on each side or until done (165ºF). Remove from heat.
- Cook pasta sauce in medium saucepan on medium-low heat 5 min. or until heated through, stirring frequently. While sauce is cooking, cut chicken into thin strips.
- Drain pasta; place in large bowl. Add 2/3 of the pasta sauce; mix lightly. Top with chicken and remaining pasta sauce.
Nutrition Facts : Calories 430, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 460 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 3 g, Protein 34 g
CREAMY CAJUN CHICKEN PASTA WITH LOW-FAT ALFREDO SAUCE
Two recipes from food.com combined into one. (Original version of the Cajun Chicken was delicious, but it was not low fat) Our children don't care for the sun-dried tomatoes, so I normally omit those, although they do add nice color to the dish.
Provided by Chef Mom 5
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sauce:.
- Put skim milk, cottage cheese, cornstarch, pepper, parmesan cheese and minced garlic in food processor or blender and blend until smooth. Pour into saucepan and add basil. Cook over medium heat until it starts to thicken.
- Chicken:.
- Place chicken and Cajun seasoning in bowl and toss to coat.
- In a large skillet over medium heat, saute chicken in olive oil until tender, about 5-7 minutes.
- Reduce heat and add green onion, tomatoes, basil and 1/4 teaspoons black pepper. Saute briefly.
- Add Alfredo sauce and mix together. Cook on low 5 minutes to blend flavors.
- Serve over cooked linguine.
Nutrition Facts : Calories 333.6, Fat 9.1, SaturatedFat 2.8, Cholesterol 67.4, Sodium 397.5, Carbohydrate 30.5, Fiber 1.5, Sugar 2.3, Protein 31
EASY CREAMY CHICKEN ALFREDO CASSEROLE
I came up with this recipe because I needed something quick for friends who dropped by. Its very easy and takes only 35 minutes to bake. Enjoy!
Provided by Cheri Barnes
Categories Casseroles
Time 1h
Number Of Ingredients 10
Steps:
- 1. Cook egg noodles according to instructions on package. Drain.
- 2. Mix with a whisk the jar of Alfredo sauce and the sour cream until blended. Add in your garlic and parmesan cheese. Mix until blended. Add your chicken and peas. Incorporate your noodle to this mixture and fold in until noodles are mixed well.
- 3. In a sprayed 9x13 casserole dish pour the noodle mixture. Then take crushed Ritz crackers and melted butter mixed together and add them to the top of the casserole. Bake at 350 degrees for approximately 35 minutes.
STUFFED SHELLS WITH CHICKEN AND ARUGULA AND CREAMY ALFREDO SAUCE
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 3 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
- Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
- Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
- For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.
CREAMY CHICKEN ENCHILADAS WITH ALFREDO SAUCE
Make and share this Creamy Chicken Enchiladas With Alfredo Sauce recipe from Food.com.
Provided by Chef Drtybrshs
Categories Chicken
Time 55m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly brown chicken in skillet with oil.
- After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
- Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
- Add in spices while it is cooking.
- Preheat oven to 385.
- Spray a baking dish with non-stick cooking spray or coat with a light coating of oil.
- Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine.
- Add in sliced jalapenos and 1/2 the cilantro.
- Shredd the chicken with 2 forks.
- Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish.
- In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
- Pour that over the top of all of the enchillada rolls.
- Sprinkle with the mozzarella cheese and cover with tin foil.
- Bake for 30 minutes.
- In the last 5 minutes, remove the tin foil and allow to brown in oven.
- Top with shredded lettuce, tomatoes, cilantro and sour cream.
Nutrition Facts : Calories 432.9, Fat 21.5, SaturatedFat 8.2, Cholesterol 78.3, Sodium 833.7, Carbohydrate 30.3, Fiber 2.9, Sugar 4, Protein 29.2
INSTANT POT® CREAMY CHICKEN AND LEEK ALFREDO
Let's dive head-first into this one-pot pasta dish, full of rich and creamy everything! Your family will love this weeknight dinner, and you'll love how quickly you can make it!
Provided by Diana71
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes.
- Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.
- Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot®. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot® lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.
Nutrition Facts : Calories 494.6 calories, Carbohydrate 37.8 g, Cholesterol 136.1 mg, Fat 26.3 g, Fiber 2.1 g, Protein 25.4 g, SaturatedFat 12.7 g, Sodium 803.1 mg, Sugar 3.4 g
EASY WEEKNIGHT CREAMY CHICKEN ALFREDO
Enjoy this chicken recipe made with Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce and pasta--perfect for a weeknight dinner, and ready in 20 minutes.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cook and drain fettuccine as directed on package.
- In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Add butter and garlic; cook until garlic is softened. Stir in cooking sauce, Parmesan cheese and cream. Simmer 5 to 8 minutes, stirring occasionally, until well blended.
- Serve over fettuccine.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 46.1 g, Cholesterol 102.3 mg, Fat 16.1 g, Fiber 2.5 g, Protein 40.8 g, SaturatedFat 7.2 g, Sodium 444.2 mg, Sugar 0.9 g
CREAMY CHICKEN, BROCCOLI, ALFREDO BAKE
Make and share this Creamy Chicken, Broccoli, Alfredo Bake recipe from Food.com.
Provided by bringtheraine
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preparation:.
- preheat oven to 350.
- cut chicken into cubes, cook with a little garlic salt until done.
- meanwhile boil broccoli in water until done.
- cook egg noodles in boiling water with a little salt and oil till tender.
- Sauce:.
- ***depending on how much sauce you may like you may need to use 2 jars of alfredo***.
- in a medium saucepan empty alfredo sauce.
- add milk and flour mix inches.
- stir in cottage cheese.
- mix half of the cheese into the sauce until melted.
- salt and pepper to taste.
- Cooking:.
- mix all the ingredients together.
- top with remaining cheese
- place in oven and bake for 20 min or until cheese is melted.
- ENJOY!
Nutrition Facts : Calories 479.4, Fat 14.3, SaturatedFat 5.3, Cholesterol 96, Sodium 445.6, Carbohydrate 57.2, Fiber 7.2, Sugar 4.8, Protein 32.9
CREAMY CAJUN CHICKEN ALFREDO
This is a recipe I found while looking on Pinterest for Cajun/Creole food and this was submitted by Comfortably Domestic (link to her blog and recipe: http://comfortablydomestic.com/2011/03/05/cajun-chicken-alfredo/).
Provided by diner524
Categories Cajun
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For Chicken:.
- Rinse chicken breast in cool water, and pat dry.
- Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
- Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
- Preheat oven to 350 degrees F.
- Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
- Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
- Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
- Remove chicken from the oven and thinly slice against the grain; set aside.
- For Sauce:.
- 10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
- 11. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan-whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes).
- 12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes).
- 13. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
- 14. Add the salt, pepper, and the remaining tablespoon of butter.
- 15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
- 16. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
- 17. Pour the fettuccini onto the sauce, and top with the sliced chicken.
- 18. Toss the pasta and chicken into the sauce with tongs, until well combined.
- 19. Turn tossed pasta into a large serving bowl.
- 20. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
- 21. Serve immediately.
Nutrition Facts : Calories 675, Fat 38.9, SaturatedFat 21.5, Cholesterol 215.4, Sodium 732.9, Carbohydrate 47.1, Fiber 0.4, Sugar 0.8, Protein 32.4
CHICKEN FETTUCINI WITH CREAMY CHEESY ALFREDO SAUCE
Steps:
- Creamy Cheesy Alfredo Sauce: In double boiler, add heavy cream and butter. Add mozzrella, and heat until melted. Stir frequently. Once the mozzarella begins to melt, add cream cheese and continue to stir until both are evenly melted and incorporated into the sauce. Season with a pinch of salt and pepper to taste. Chicken Fettucini: Mix dry seasonings together, and rub onto chicken breasts. Cover and place in refrigerator until ready to cook. Meanwhile, boil and cook fettucini, strain and let cool. Once cool enough to handle coat lightly with olive oil. At the same time, in a deep skillet, melt butter over medium heat. Add celery, onions, and garlic and saute until slightly tender (al dente). Reduce heat to low, and ready chicken. In a separate pan sear chicken over high heat until nicely browned, but not fully cooked. Tranfer chicken to skillet and cover with vegetable mixture. Bring pan to simmer, cover and let cook until chicken is done all they way through. To serve, slice chicken breast and place over a nest of fettucini. Then add a generous ladle of Creamy Cheesy Alfredo Sauce.
STUFFED CHICKEN BREAST ALFREDO WITH A CREAMY CHEESE TWIST#RAGU
Ragu Recipe Contest Entry: This delicious recipe looks more difficult to make than it really is. Kids call it "fancy" as they devour every creamy bite.
Provided by Tammy
Categories Sauces
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- Preheat oven to 350ᵒ.
- Season chicken with salt and pepper. On a clean work surface, lay chicken breast flat, smooth sides down. Fill and roll: Layer each breast with 12-15 arugula leaves, one bacon strip tore into pieces, and 1 tablespoon of Feta cheese. Starting at the narrow end, roll up chicken tightly; seal with a toothpick. Transfer chicken to a 2 quart baking dish (or a dish just large enough to hold the chicken) sprayed with non-stick cooking spray.
- In a small pot, heat the Ragu and milk on low heat while gradually adding cream cheese. Stir until cream cheese is melted and well incorporated with the Ragu Alfredo Sauce. Slowly pour the sauce over the chicken. Sprinkle chicken with the parmesan cheese and pine nuts.
- Bake uncovered 35-40 minutes until chicken is opaque throughout. Let chicken rest for 5 minutes. Remove toothpicks prior to serving. Enjoy!
Nutrition Facts : Calories 429.7, Fat 30.1, SaturatedFat 12.7, Cholesterol 138.1, Sodium 1110, Carbohydrate 2.2, Fiber 0.1, Sugar 1.7, Protein 36.1
HEALTHY AND CREAMY CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: olive oil, skinless boneless chicken thigh, garlic, ground pepper, salt, onion powder, garlic powder, cremini mushroom, yellow onion, all purpose flour, unsalted butter, nutmeg, italian seasoning, fresh thyme, whole milk, heavy cream, unsalted chicken stock, fettuccine pasta, fresh parsley, shredded parmesan cheese
Provided by Luna Regina
Yield 4 servings
Number Of Ingredients 20
Steps:
- Season the chicken thighs with ¼ teaspoon of salt, ¼ teaspoon of pepper, onion powder, garlic powder, and ¼ teaspoon of thyme. Let them sit for 15 minutes.
- Bring 4 quarts of water to a rolling boil. Add pasta and stir occasionally. Boil until al dente (8-10 minutes) and drain immediately.
- Sear the chicken thighs in 1 tablespoon of olive oil in a large pot over low heat for about 12 - 15 minutes until they're golden brown. Remove the chicken from the pot and slice it into strips.
- Stir-fry the mushrooms with ½ tablespoon of olive oil. Once the mushrooms are cooked, transfer them into a small bowl.
- Add butter to the same pot, then saute onion and garlic for 3 minutes. Add in flour, chicken broth, milk, and heavy cream. Season the mixture with the remaining salt, , thyme, pepper, nutmeg, and Italian seasoning. Then bring to a boil.
- Add the pasta and mushrooms and reduce to a simmer for an extra 2-3 minutes.
- Stir in the parmesan cheese and parsley to the pot. Stir so it combines into the mixture. Add chicken to the pot.
- Serve. Garnish with fresh parsley and pepper if desired.
Nutrition Facts : Calories 688 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 2 grams, Protein 32 grams, Sugar 7 grams
CREAMY WHITE CHICKEN ALFREDO LASAGNA RECIPE - (4.3/5)
Provided by á-18000
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.
CREAMY WHITE CHICKEN ALFREDO LASAGNA
How to make Creamy White Chicken Alfredo Lasagna
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- HEAT oven to 350°F.
- COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
- SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
- BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
SUPER CREAMY CHICKEN ALFREDO
We got this recipe from a card in our grocery's butcher shop area and it has been a hit with us. I looked for a similar recipe here on 'zaar and didn't find one so I decided to toss it up here. Enjoy!
Provided by Lord Bezoar
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 375 degrees.
- Place the flour in a shallow dish or pie tin.
- Sprinkle the Chicken with salt then coat with flour.
- Heat the 2 Tablespoons of Olive Oil in a large skillet over medium-high heat until hot.
- Add the Chicken and cook--turning once--until golden (2-4 min per side).
- Remove Chicken from skillet and place in a 13x9 baking dish.
- Heat the remaining olive oil in the same skillet over medium heat until hot.
- Add the garlic and onion and saute it until the garlic is fragrant and the onion is tender (1-2 min).
- Increase heat to Medium-High and add the Heavy Cream, Parmesan and Black Pepper.
- Cook until sauce is bubbly and slightly thickened (2-3 min).
- Spoon the sauce over the chicken in the dish.
- Bake the chicken until the chicken reaches an internal tempurature of 180 degrees (8-12 minutes).
- Plate the chicken on a bed of the Fettuccine and sprinkle the Parsley over the top.
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