Chicken Veggie Alfredo Bake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ALFREDO VEGETABLE PASTA BAKE (COOKING FOR 2)



Alfredo Vegetable Pasta Bake (Cooking for 2) image

Creamy, comforting and hearty, this veggie-packed pasta bake is a vegetarian dish that'll satisfy anyone. Zucchini, carrots and spinach are mixed with pasta in a creamy Parmesan-mozzarella sauce and baked until warm and bubbly. The finishing touch of toasted, buttery panko bread crumbs adds a crunch that's oh-so satisfying. Perfect for when you're craving a baked pasta that goes beyond basic red sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 2

Number Of Ingredients 15

1 1/4 cups uncooked penne pasta (5 oz)
3 tablespoons butter
1 medium carrot, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1 1/2 cups milk
1 cup baby spinach
3/4 cup shredded mozzarella cheese (3 oz)
1/3 cup grated Parmesan cheese
1/3 cup Progresso™ Panko Italian style crispy bread crumbs

Steps:

  • Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add carrot; cook and stir 3 minutes. Add zucchini; cook and stir 2 to 3 minutes or until just tender. Add garlic; cook and stir 30 seconds. Add flour, salt, pepper, nutmeg and pepper flakes; cook and stir 1 minute. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add spinach; stir until wilted. Remove from heat; stir in cheeses until melted. Stir in pasta; pour mixture into pan.
  • Bake 20 to 25 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
  • Meanwhile, in 3-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Sprinkle over baked pasta.

Nutrition Facts : Calories 900, Carbohydrate 101 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 6 g, Protein 38 g, SaturatedFat 22 g, ServingSize 2 Cups, Sodium 1390 mg, Sugar 14 g, TransFat 1 1/2 g

CHICKEN ALFREDO CASSEROLE



Chicken Alfredo Casserole image

A nice play on chicken Alfredo, easy to make and yummy to eat. My entire family enjoys it, even my 1-year-old!

Provided by krissymarie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 8

3 skinless, boneless chicken breast halves
1 (8 ounce) package penne pasta
½ (16 ounce) jar Alfredo sauce
1 ½ cups shredded mozzarella cheese, divided
¼ cup milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
  • At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
  • Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
  • Bake in the preheated oven until melted and bubbly, about 25 minutes.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 32.4 g, Cholesterol 86.2 mg, Fat 24.2 g, Fiber 1.5 g, Protein 30.8 g, SaturatedFat 11.8 g, Sodium 693.4 mg, Sugar 4.1 g

BAKED CHICKEN ALFREDO



Baked Chicken Alfredo image

This recipe is quick and easy and any novice cook can do it. It was made for the little ones who always wanted to order out at Pizza Hut® or Olive Garden®. Serve with additional Parmesan cheese if desired. This recipe can also be eaten without being baked but the kids love that it resembles baked casseroles found in restaurants.

Provided by hkopinions

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h8m

Yield 10

Number Of Ingredients 13

1 (16 ounce) package penne pasta
½ cup butter
2 teaspoons minced garlic
1 (8 ounce) package cream cheese, softened
2 cups milk
6 ounces grated Parmesan cheese, divided
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1 teaspoon salt, divided
½ teaspoon ground black pepper
1 teaspoon olive oil
2 chicken breasts, patted dry
½ teaspoon garlic powder

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
  • Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
  • Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 36.7 g, Cholesterol 80.8 mg, Fat 24.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 14.8 g, Sodium 658.5 mg, Sugar 4 g

CHICKEN VEGGIE ALFREDO



Chicken Veggie Alfredo image

My family loves this dinner—it's easy to make and a great way to save time after a busy day. If you'd like, add other veggies to suit your family's tastes. —Jennifer Jordan, Hubbard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 jar (16 ounces) Alfredo sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup frozen peas, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Hot cooked linguine

Steps:

  • In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. In a large bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. , Pour over chicken. Cover and cook on low for 6-8 hours or until a thermometer reads 165°. Serve with linguine.

Nutrition Facts : Calories 435 calories, Fat 19g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1202mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 5g fiber), Protein 33g protein.

CHICKEN VEGGIE ALFREDO BAKE



Chicken Veggie Alfredo Bake image

Pasta, chicken and vegetables come together in this tasty dinner - perfect for your family.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

3 cups uncooked bow-tie (farfalle) pasta (6 oz)
2 bags (12 oz each) frozen broccoli, carrots, cauliflower & cheese sauce
2 cups shredded cooked chicken
1/2 cup roasted red bell peppers (from a jar), drained, sliced
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
1 jar (15 oz) garlic Alfredo pasta sauce

Steps:

  • Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
  • In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
  • Cover; bake 20 minutes or until hot and bubbly.

Nutrition Facts : Calories 480, Carbohydrate 49 g, Fat 2, Fiber 7 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1460 mg

CHICKEN & VEGETABLE ALFREDO



Chicken & Vegetable Alfredo image

This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

3 ounces uncooked fettuccine
1 boneless skinless chicken breast (6 ounces), cubed
3/4 cup fresh sugar snap peas
2 teaspoons butter
1/2 cup grape tomatoes
1/2 teaspoon all-purpose flour
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup half-and-half cream
1/4 cup basil and roasted garlic goat cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.

CHICKEN ALFREDO CASSEROLE WITH BROCCOLI



Chicken Alfredo Casserole with Broccoli image

Need to feed a crowd or looking to make extra to freeze for later? You'll get plenty of servings in this super sized chicken casserole recipe.

Provided by Lisa MarcAurele

Categories     Main Course

Time 1h5m

Number Of Ingredients 16

3.5 lbs chicken breast (skinless and boneless)
kosher salt
black pepper
Italian seasoning (optional)
3 tablespoons olive oil (extra virgin)
6 tbsp butter
6 tbsp olive oil (extra virgin)
6 cloves garlic (minced)
6 cups heavy cream
1/2 teaspoon white pepper
16 ounces mozzarella (chopped or grated)
3/4 cup parmesan cheese (grated)
1/4 cup dried parsley
32 ounces broccoli (chopped)
32 ounces cauliflower (chopped)
16 ounces mozzarrella (sliced)

Steps:

  • Season chicken with salt, pepper, and Italian seasonings. Fry in olive oil until cooked throughout. When cool to touch, dice into bite size pieces.

Nutrition Facts : Calories 549 kcal, Carbohydrate 7 g, Protein 44 g, Fat 40 g, SaturatedFat 17 g, Cholesterol 137 mg, Sodium 603 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving

CHICKEN ALFREDO BAKE



Chicken Alfredo Bake image

Rich, creamy and delicious, you will never guess this came out of your freezer!

Provided by Make-Ahead Meal Mom

Categories     Freezer Meal Recipes

Time 40m

Number Of Ingredients 13

16 ounces penne rigata pasta
6 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon minced garlic
4 cups heavy whipping cream
1/2 teaspoon salt
1 teaspoon garlic salt (optional, see Notes)
1/2 teaspoon white pepper
2 cups shredded Parmesan cheese
1 1/2 cups mozzarella cheese
2 ounces cream cheese, softened
2-3 chicken breasts, cooked and diced
chopped parsley, for garnish (optional)

Steps:

  • Prepare pasta per package directions, to the al dente stage. (Pasta will cook further in the oven, so do not overcook.)
  • While pasta is cooking, melt butter in large saucepan or dutch oven on stove top over medium heat. Once melted, stir in the flour and whisk. Allow to cook for 2-3 minutes.
  • Add the garlic, cream, garlic salt (if using, see Notes below), salt, pepper and 1 cup of the Parmesan cheese. Stir to combine and melt cheese.
  • Allow sauce to simmer for 8-10 minutes until thickened, stirring frequently to avoid burning or scorching. Once thickened, remove from heat.
  • Add in mozzarella and cream cheese and stir to combine and allow cheese to melt. Add additional salt to taste (if needed).
  • Drain pasta then place back in pot. Pour in sauce and diced chicken to pasta and stir to combine.
  • Pour pasta and sauce mixture into a 9x13 baking dish. Sprinkle with remaining Parmesan cheese.
  • Allow to cool. Cover and label, then place in freezer. (You may want to use a disposable aluminum pan for the freezer.)
  • When ready to use, remove from freezer the night before and allow to thaw overnight in the refrigerator.
  • Bake at 350 degrees Fahrenheit for 20-25 minutes, until top begins to brown slightly and sauce is bubbly. Remove from oven, garnish with parsley (if desired) and serve.

Nutrition Facts : Calories 849 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 234 milligrams cholesterol, Fat 66 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 1, Sodium 760 grams sodium, Sugar 5 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE



Dump and Bake Chicken Alfredo Pasta Casserole image

You only need 10 minutes of prep and one dish for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole. You don't even have to boil the pasta!

Provided by Blair Lonergan

Categories     Dinner

Time 48m

Number Of Ingredients 7

1 (16 ounce) package uncooked rotini pasta
22 oz jar Alfredo sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars) ((approximately 2 ½ cups total))
3 cups chicken stock
2 cups diced rotisserie chicken ((or other diced cooked chicken))
2 teaspoons minced garlic
2 cups shredded mozzarella ((or Italian blend cheese))
Optional: Parmesan cheese and fresh chopped herbs ((such as basil, oregano, and parsley for garnish))

Steps:

  • Preheat oven to 425°F (220°C).
  • In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
  • Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it's still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  • Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
  • Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 440 kcal, Carbohydrate 46 g, Protein 17 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1026 mg, Fiber 2 g, Sugar 3 g

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 BAKE



Chicken Alfredo Bake image

Creamy and cheesy, this Chicken Alfredo Bake is easy to make with a homemade alfredo sauce, cooked chicken, and frozen broccoli. A cozy casserole for dinner any night!

Provided by Amy

Categories     Main Course

Time 45m

Number Of Ingredients 15

2 tablespoons butter
4 cloves garlic ((minced))
3 cups low-sodium chicken broth
2 1/2 cups half-n-half
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt ((not table salt))
1/4 teaspoon black pepper
pinch of crushed red pepper flakes
4 cups uncooked fusilli pasta
2 1/2 cups cooked chopped chicken ((baked or rotisserie))
2 cups frozen broccoli florets ((thawed))
2 cups Parmigiano-Reggiano cheese ((freshly grated, divided))
2 cups mozzarella cheese ((freshly grated, divided))
1 handful fresh chopped parsley

Steps:

  • Preheat oven to 375 degrees F. Coat a 9x13 baking dish with nonstick cooking spray.
  • Add the butter to a large nonstick saucepan, over medium-low heat; whisk until butter has melted. Add in garlic and cook until fragrant, about 30 seconds.
  • Slowly whisk in the chicken broth and half-n-half. Stir in the garlic powder, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
  • Add in the pasta and bring to a boil. (It will look like a ton of liquid with little pasta, but don't worry, the pasta will absorb a lot of it as it simmers.)
  • Reduce heat to a gentle bubbly simmer and cook for about 12-15 minutes until pasta is al dente, stirring every 5 minutes or so to prevent sticking and bubbling over.
  • Turn off the heat and stir in the chicken, broccoli, and 1 cup parmesan cheese until combined and well coated.
  • Pour half of the pasta mixture into the prepared baking dish.
  • Sprinkle evenly with 1 cup mozzarella cheese.
  • Layer the remaining half of the pasta evenly on top.
  • Sprinkle evenly with the remaining 1 cup of mozzarella and 1 cup Parmesan.
  • Cover with foil and transfer to the oven for 10-15 minutes until the cheese is melted and bubbly.
  • Remove foil and place under the broiler for 5 minutes until golden (watch it carefully, to make sure it doesn't burn.)
  • Sprinkle with fresh chopped parsley, serve, and enjoy!
  • NOTE: Avoid pre-grated packaged Parmesan since it won't melt properly and the dish will be overly salty.
  • NOTE: for questions about pasta variations, cooking it separately, and tips for success, please refer to the full article.

Nutrition Facts : Calories 613 kcal, Carbohydrate 50 g, Protein 38 g, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 107 mg, Sodium 748 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving

More about "chicken veggie alfredo bake recipes"

CHICKEN AND VEGETABLE ALFREDO RECIPE - PILLSBURY.COM
chicken-and-vegetable-alfredo-recipe-pillsburycom image
2009-12-24 Heat oven to 375°F. In large microwavable bowl, microwave broccoli & carrot mixture as directed on package, using minimum cook time. Meanwhile, in small bowl, mix flour, Parmesan cheese, butter and egg with pastry blender or fork until crumbly. Set aside. To hot vegetables in large bowl, add chicken…
From pillsbury.com
Servings 6
Total Time 40 mins
Category Entree
Calories 610 per serving
  • Heat oven to 375°F. In large microwavable bowl, microwave broccoli & carrot mixture as directed on package, using minimum cook time.
  • Meanwhile, in small bowl, mix flour, Parmesan cheese, butter and egg with pastry blender or fork until crumbly. Set aside.
  • To hot vegetables in large bowl, add chicken, pasta sauce and corn. Stir gently to combine. Pour into ungreased 2-quart casserole or 9-inch deep-dish glass pie plate. Sprinkle with crumbly mixture.


BEST CHICKEN ALFREDO PASTA BAKE WITH CHEESE RECIPE ...
best-chicken-alfredo-pasta-bake-with-cheese image
2020-02-25 In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain immediately and set aside. Preheat oven to 350° and butter a large 9"-x-13" baking …
From delish.com
5/5 (25)
Total Time 1 hr 10 mins


CHICKEN ALFREDO BAKED ZITI | GIMME SOME OVEN
chicken-alfredo-baked-ziti-gimme-some-oven image
2018-11-01 Possible Variations: There are so many ways to customize this chicken alfredo bake! For example, feel free to… Add in veggies. Broccoli, asparagus, mushrooms, cauliflower, and any number of other veggies would be delicious added to this chicken alfredo recipe…
From gimmesomeoven.com
4.9/5 (94)
Total Time 40 mins
Servings 6-8
  • Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.


MILLION DOLLAR CHICKEN ALFREDO BAKE (MAKE AHEAD, FREEZER ...
million-dollar-chicken-alfredo-bake-make-ahead-freezer image
2019-06-18 This Chicken Alfredo Bake is your favorite chicken Alfredo recipe in creamy casserole form. Hearty pasta gets tossed with luscious Alfredo sauce and juicy chicken then layered with a hidden layer of provolone cheese and sour cream that melts when baked for a ridiculous amount of velvety creamy, cheesy gooey goodness! This chicken Alfredo pasta is easy to customize with extra veggies …
From carlsbadcravings.com
Reviews 51
Servings 8-12
Cuisine Italian
Category Main Dish
  • Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water.
  • While pasta is cooking, make Alfredo Sauce. Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
  • Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), 5-10 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken and pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing).


HEALTHY CHICKEN ALFREDO BAKE: KID-FRIENDLY DINNER RECIPE
healthy-chicken-alfredo-bake-kid-friendly-dinner image
2021-02-02 Recipes Similar To Healthy Chicken Alfredo Bake. Italian Chicken and Vegetable Bake - This flavorful, quick meal has juicy chicken and tender vegetables, which are all baked …
From thenymelrosefamily.com
5/5 (1)
Total Time 30 mins
Category Dinner
Calories 496 per serving
  • Boil your pasta to al dente, according to the package. In the last 2 minutes, add your broccoli. Drain well and rinse with cold water.


CHICKEN ALFREDO BAKE {HEALTHY BAKED ALFREDO} – …
chicken-alfredo-bake-healthy-baked-alfredo image
2021-03-08 Stir the chicken and sauce into the pasta.Transfer half of the mixture to a baking dish, and sprinkle half of the provolone cheese on top. Add the remaining pasta mixture, then finish it with the remaining cheeses. Bake the chicken Alfredo …
From wellplated.com
4.8/5 (9)
Total Time 1 hr
Category Main Course
Calories 407 per serving
  • Cook pasta to al dente according to package instructions. Be careful not to overcook so the pasta bake doesn’t become mushy. Drain into a colander, shaking off any excess water, and return the pasta to the same, now empty pot.
  • Meanwhile, melt the butter in a large, wide sauté pan over medium heat. Add the flour and cook, stirring constantly, for 1 minute.


CHICKEN AND VEGGIE ALFREDO BISCUIT BAKE RECIPE - PILLSBURY.COM
chicken-and-veggie-alfredo-biscuit-bake-recipe-pillsburycom image
2021-05-14 In 1-quart saucepan, heat pasta sauce, vegetables and chicken to boiling over medium-high heat, stirring frequently. Spoon into casserole. Top evenly with biscuit pieces; sprinkle biscuit pieces with cheese. 4. Bake 40 to 45 minutes or until chicken …
From pillsbury.com
3.5/5 (28)
Category Entree
Servings 2
Total Time 1 hr 5 mins
  • Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. Cut the biscuits into quarters. (Biscuits should still be cold for easier handling.)
  • In 1-quart saucepan, heat pasta sauce, vegetables and chicken to boiling over medium-high heat, stirring frequently. Spoon into casserole. Top evenly with biscuit pieces; sprinkle biscuit pieces with cheese.
  • Bake 40 to 45 minutes or until chicken mixture is bubbly and biscuits are deep golden brown. Let stand 10 minutes before serving.


VEGETABLE ALFREDO PASTA BAKE - BUDGET BYTES
2014-04-10 Vegetable Alfredo Pasta Bake. Print Recipe Grocery List Favorites. 4.65 from 14 votes. Vegetable Alfredo Pasta Bake . This super creamy yet light Vegetable Alfredo Pasta is loaded with enough vegetables …
From budgetbytes.com
4.6/5 (14)
Total Time 1 hr 15 mins
Servings 8
Calories 490 per serving
  • Begin by making the vegetable mix. Dice the onion and mince the garlic. Sauté both in a large skillet with the olive oil over medium heat until soft. Add the frozen broccoli and cauliflower pieces and and the frozen spinach to the skillet. Continue to sauté until the frozen vegetables are warmed through.
  • While the onions, garlic, frozen broccoli, and frozen spinach are cooking, peel and shred the carrots using a large hole cheese grater or box grater. Dice the zucchini into small pieces. Add the carrots and zucchini to the skillet and sauté for one to two minutes more. Season the skillet lightly with salt and pepper. Set the sautéed vegetables aside.
  • Bring a large pot of water to a boil for the pasta. Cook the pasta according to the package directions (boil for 7-10 minutes, or until al dente). Drain the pasta in a colander.
  • While the pasta is cooking, prepare the sauce. Add the butter and flour to a medium sauce pot. Melt the butter over medium heat and use a whisk to incorporate the flour as the butter melts. Allow the flour and butter mixture to begin to bubble. Continue to whisk and cook the mixture for two minutes. If it begins to brown, move on to the next step immediately.


DUMP AND BAKE TORTELLINI ALFREDO WITH CHICKEN - THE ...
2018-11-16 Instructions. Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In the prepared dish (or in a separate bowl), whisk together frozen tortellini, Alfredo sauce, chicken broth (or water) and thyme. Cover tightly with foil. Bake …
From theseasonedmom.com
5/5 (5)
Total Time 40 mins
Category Dinner
Calories 296 per serving
  • In the prepared dish (or in a separate bowl), whisk together frozen tortellini, Alfredo sauce, chicken broth (or water) and thyme. Cover tightly with foil.
  • Bake (covered) for 30 minutes. Remove dish from oven, stir. At this point, the pasta should be tender (or almost tender).


CHICKEN ALFREDO TORTELLINI BAKE RECIPE - MENUPLANS.COM ...
2020-12-23 Place the Frozen Tortellini In a Large 9x13 Baking Dish, Cover with Alfredo Sauce and Stir everything together. Add in the Frozen Broccoli and Cooked Chicken Pieces and mix well. Cover with foil & bake in the oven for 30 Minutes at 375°. Remove the Foil and top with the remaining Parmesan Cheese. Bake …
From menuplans.com
5/5 (1)
Total Time 1 hr
Category Dinner
Calories 953 per serving
  • Start by grilling your chicken breast for 5-7 minutes on each side, until cooked completely. Remove from heat and dice into small bite sized pieces
  • In a large skillet over medium heat melt 3 Tbsp. of Butter and add in 3 Tbsp. of Flour and stir consistently for 2 minutes
  • Whisk in Half & Half, Cream Cheese, Minced Garlic, Salt, Pepper, & Italian Seasoning. Whisk constantly until well mixed


GARDEN ALFREDO WITH CHICKEN RECIPE | MYRECIPES
2013-04-23 Step 1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken …
From myrecipes.com
4.5/5 (25)
Calories 456 per serving
Servings 4
  • Heat a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.
  • Cut each zucchini and squash in half crosswise. Cut 1/2-inch slices from outer "walls" of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.
  • Heat a nonstick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus, and bell pepper; sauté 3 minutes. Sprinkle with 3/8 teaspoon salt. Add garlic; sauté 2 minutes. Remove pan from heat.


CHICKEN ALFREDO PASTA BAKE RECIPE - THE COOKIE ROOKIE ...
2018-09-05 Chicken Alfredo Bake. Chicken, cheese, vegetables, fresh tomatoes, Alfredo sauce, and more all baked together into one delicious dish. What’s not to love about this Chicken Alfredo Pasta Bake?! I really love dinner recipes like this. You can just throw everything together into one dish, bake it, and serve it up hot for an amazing dinner! This Chicken Alfredo Bake recipe …
From thecookierookie.com
Ratings 12
Calories 479 per serving
Category Main Course
  • Heat a Dutch oven over medium heat and add the butter and oil. When the butter has stopped bubbling, add the diced onion and red pepper, and sauté the mixture for 2 minutes. Add the chopped squash and zucchini. Sprinkle the vegetables with salt and pepper, to taste.


10 BEST BAKED CHICKEN ALFREDO CASSEROLE RECIPES | YUMMLY

From yummly.com


10 BEST CHICKEN ALFREDO PASTA WITH VEGETABLES RECIPES | YUMMLY

From yummly.com


CHICKEN VEGGIE ALFREDO BAKE - TFRECIPES.COM
Chicken Veggie Alfredo Bake. BAKED CHICKEN ALFREDO. This recipe is quick and easy and any novice cook can do it. It was made for the little ones who always wanted to order out at Pizza Hut® or Olive Garden®. Serve with additional Parmesan cheese if desired. This recipe can also be eaten without being baked but the kids love that it resembles baked casseroles found in restaurants. Provided by ...
From tfrecipes.com


CHICKEN VEGGIE ALFREDO BAKE | RECIPE | VEGGIE ALFREDO ...
May 29, 2014 - Pasta, chicken and vegetables come together in this tasty dinner – perfect for your family.
From pinterest.com


HOW TO COOK CHICKEN ALFREDO IN THE OVEN - SIMPLE CHEF RECIPE
2021-10-19 When the vegetables are tender add the alfredo sauce. If you are using raw chicken, cook. Combine crumbs, garlic powder, paprika, and pepper into a measuring cup, stir and then dump onto a plate. Sauté the garlic for about 30 seconds, then whisk in the flour and cook for 1 minute.whisk in the broth and cream,. How to make easy chicken alfredo. The secret to baking this easy oven baked chicken ...
From simplechefrecipe.com


Related Search