Best Lemon Chicken Alfredo Sauce Recipes

SLOW COOKER CHICKEN AND ARTICHOKES IN GARLIC LEMON ALFREDO SAUCE

Slow Cooker Chicken and Artichokes in Garlic Lemon Alfredo Sauce image

I was looking for a comfort food that I did not have to attend to while my family was skiing. The lemon gives this dish a fresh twist. I served this over pasta and sprinkled with grated cheese.

Provided by jenvs1

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h45m

Yield 4

Number Of Ingredients 8

Ingredients

1 (15 ounce) jar Alfredo sauce
3 tablespoons garlic powder
1 ½ tablespoons lemon zest
¾ cup chicken broth
2 teaspoons quick-mixing flour (such as Wondra®)
2 tablespoons cold water
1 (14 ounce) can quartered artichoke hearts, drained
4 skinless, boneless chicken breast halves

Steps:

Stir Alfredo sauce, garlic powder, lemon zest, and chicken broth together in the crock of a slow cooker until smooth. Place quick-mixing flour and water into a small jar with a lid and shake to combine; stir into sauce mixture.
Place artichoke hearts and chicken breasts into slow cooker and cover with sauce. Cover and cook on Low for 4 1/2 hours.

Nutrition Facts : Calories 489.4 calories, Carbohydrate 17.6 g, Cholesterol 104.7 mg, Fat 33.5 g, Fiber 3 g, Protein 31.6 g, SaturatedFat 12.7 g, Sodium 1626.7 mg, Sugar 5.2 g

LEMON CHICKEN ALFREDO SAUCE

Lemon Chicken Alfredo Sauce image

Creamy chicken and Alfredo sauce with a lemon twist. Serve over noodles.

Provided by Ryan Smith

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 skinless, boneless chicken breasts, chopped
¼ medium onion, chopped
1 tablespoon garlic powder
1 (8 ounce) package cream cheese
½ cup milk, or more as needed
2 tablespoons chopped fresh basil
1 small lemon, juiced
1 teaspoon dried rosemary
salt to taste
½ (10 ounce) package frozen peas, or to taste

Steps:

Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 12.4 g, Cholesterol 96.3 mg, Fat 31.9 g, Fiber 3 g, Protein 19.6 g, SaturatedFat 14.5 g, Sodium 286.7 mg, Sugar 4.3 g