Chicken Fettuccini Alfredo Recipes

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CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

This recipe is absolutely delicious, but not a calorie light dish. We save it for special occasions.

Provided by PanNan

Categories     European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb chopped cooked chicken meat
8 tablespoons butter, softened
1/4 cup cream
1/2 cup grated parmesan cheese
6 quarts water
1 teaspoon salt
1 lb fettuccine pasta (dried or fresh)
freshly grated pepper
grated parmesan cheese

Steps:

  • Cream the butter in a bowl with a wooden spoon until it is light and fluffy.
  • Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time.
  • Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
  • Prepare the chicken and keep it warm.
  • You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.
  • Season as you like.
  • Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
  • Bring the water and salt to a rolling boil in a large stock pot.
  • Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
  • Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
  • Immediately drain the pasta into a colander.
  • Make sure it's completely drained before transferring to the hot pasta bowl.
  • Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated.
  • Season with salt and freshly grated pepper.
  • Serve at once and pass grated Parmesan cheese.

CHICKEN ALFREDO WITH FETTUCCINE



Chicken Alfredo with Fettuccine image

This classic Italian dish includes fettuccine tossed with butter and Parmesan cheese, and it's quick and easy to make. U.S. versions of the dish may include chicken or shrimp. Whatever your choice, with three simple steps in our chicken alfredo recipe, you'll have a hearty dinner on the table in no time!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1 pound chicken
Coarse salt
Ground white pepper
2 tablespoons unsalted butter
2 cups heavy cream
4 cloves garlic, peeled
3/4 cup grated Parmesan cheese, plus more for serving
1 pound fettucine

Steps:

  • Cut chicken in strips. Season with salt and white pepper and saute in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes.
  • Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions.
  • Toss pasta with sauce and serve with extra Parmesan.

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

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 FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CHICKEN ALFREDO PASTA



Chicken Alfredo Pasta image

Chicken and pasta with Alfredo sauce from a jar that tastes better than store-bought!

Provided by Faithpotato_mary1994

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 30m

Yield 4

Number Of Ingredients 10

1 (16 ounce) box dry fettuccine pasta
2 tablespoons vegetable oil
2 cloves garlic, sliced
2 chicken breasts, diced
1 teaspoon red pepper flakes
1 teaspoon Italian seasoning
½ teaspoon ground nutmeg
salt and ground black pepper to taste
1 (16 ounce) jar Alfredo sauce
1 cup mozzarella cheese

Steps:

  • Fill a large pot with salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, heat oil in a frying pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken, red pepper flakes, Italian seasoning, nutmeg, salt, and pepper. Cook and stir until chicken is no longer pink, about 5 minutes.
  • Drain pasta. Add Alfredo sauce to the chicken; bring to a simmer. Stir in mozzarella cheese and cook until melted and well combined. Stir in pasta.

Nutrition Facts : Calories 935.9 calories, Carbohydrate 90.2 g, Cholesterol 94.3 mg, Fat 48.4 g, Fiber 4.3 g, Protein 39.1 g, SaturatedFat 17.8 g, Sodium 1344.3 mg, Sugar 8 g

EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY



Easy Chicken Alfredo Penne Recipe by Tasty image

Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.

Provided by Claire Nolan

Categories     Dinner

Time 33m

Yield 6 servings

Number Of Ingredients 18

1 ½ lb chicken breast, cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta, cooked
¼ cup fresh parsley
¼ cup shredded parmesan cheese
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded parmesan cheese
½ teaspoon salt
½ teaspoon pepper

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!

Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

This chicken fettuccine Alfredo is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon butter
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4-1/2 teaspoons all-purpose flour
1-1/2 cups fat-free half-and-half
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in , a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended., Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 425 calories, Fat 8g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 577mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.

CHICKEN ALFREDO



Chicken alfredo image

Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection.

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
4 skinless boneless chicken thighs, cut in half
300g fettuccine, or tagliatelle
1 tbsp butter
200ml double cream
½ a nutmeg, grated
100g parmesan
parsley, chopped, to serve

Steps:

  • Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
  • Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
  • Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.

Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.61 milligram of sodium

CHICKEN FETTUCCINI ALFREDO



Chicken Fettuccini Alfredo image

This is another great recipe I got out of a magazine called "Clean Eating". It is a great tasting low fat, low sugar dish. Both DH and I thought it was excellent!! (until we went out for dinner on Valentine's day and had the FULL FAT dish.) But, you still have a wonderful option to eat something that is lower in fat and sugar but still taste great. Hope you enjoy.

Provided by teresas

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 red peppers, cut in half, seeds and ribs removed. (I use roasted red pepper's in the jar)
1 cup low fat cottage cheese
2 tablespoons canned chicken broth
1/2 cup parmesan cheese, grated
1 garlic clove, minced
salt and pepper
10 ounces frozen broccoli, chopped (I use fresh, steamed and chopped)
12 ounces whole wheat fettuccine
2 cooked boneless chicken breasts, sliced into strips (I zap mine in the microwave or you can use rotisserie chicken)

Steps:

  • Preheat oven to 450 degrees. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.
  • Remove from oven and let cool.
  • When they can be handled, peel off skin and cut pepper into long strips.
  • Set aside. (I use roasted red pepper's in the jar).
  • In blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.
  • Stir in Parmesan cheese and minced garlic.
  • Season with salt and pepper.
  • Set aside.
  • Cook broccoli in microwave according to package directions.
  • Cook fettuccini according to package directions.
  • Save 1/2 cup of pasta water before draining.
  • Drain and return pasta to bowl.
  • Stir in cheese sauce, peppers and broccoli.
  • Thin out sauce with reserved pasta water if needed.
  • Place chicken strips on top of pasta and serve.

Nutrition Facts : Calories 565.2, Fat 13.3, SaturatedFat 4.9, Cholesterol 63.1, Sodium 498.5, Carbohydrate 74, Fiber 3.4, Sugar 5.7, Protein 42.1

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