Pasta Alfredo With Wine Poached Chicken Recipes

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EASY CHICKEN PASTA ALFREDO



Easy Chicken Pasta Alfredo image

A friend of mine got this recipe while traveling in Italy. Chicken, mushrooms, and tortellini in rich cream sauce. Delicious! Serve sprinkled with parsley and cheese.

Provided by Lisa Cascioli Hauser

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package refrigerated cheese tortellini
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves, cubed
3 tablespoons butter
½ pound sliced fresh mushrooms
1 pinch garlic powder, or to taste
2 cups heavy whipping cream
⅓ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 teaspoon salt

Steps:

  • Bring a large pot of lightly salted water to a boil. Add tortellini. Cook, stirring occasionally, until tortellini float to the top and the filling is hot, about 5 minutes. Drain.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir chicken breast in hot oil until no longer pink in the center, about 10 minutes. Remove from heat.
  • Melt butter in another skillet over medium heat; cook and stir mushrooms and garlic powder until mushrooms begin to soften, about 3 minutes. Stir heavy cream into mushrooms and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Add Parmesan cheese, parsley, and salt. Continue to cook until cheese is melted, about 1 minute.
  • Stir tortellini and chicken into mushroom-cream sauce. Simmer until heated through, about 2 minutes.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 38.4 g, Cholesterol 201.1 mg, Fat 46.9 g, Fiber 2.3 g, Protein 30.2 g, SaturatedFat 26.8 g, Sodium 843 mg, Sugar 2.7 g

FETTUCCINE ALFREDO WITH CHICKEN



Fettuccine Alfredo with Chicken image

Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that's missing is the waiter and the check.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 25m

Yield 4

Number Of Ingredients 8

½ pound fettuccine, uncooked
1 pound boneless skinless chicken breasts, cut into strips
1 ¼ cups fat-free, reduced-sodium chicken broth
4 teaspoons flour
4 ounces PHILADELPHIA Neufchatel cheese, cubed
3 tablespoons KRAFT Grated Parmesan Cheese, divided
¼ teaspoon garlic powder
¼ teaspoon pepper

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
  • Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

Nutrition Facts : Calories 469.9 calories, Carbohydrate 48.8 g, Cholesterol 90.7 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 5.2 g, Sodium 552 mg, Sugar 1.2 g

PASTA ALFREDO WITH WINE-POACHED CHICKEN



Pasta Alfredo With Wine-Poached Chicken image

Cooking for two sometimes poses problems with sauce mixes, so I combined two recipes into one to use the extra sauce. The chicken can be used straight from the freezer.

Provided by jeannie smith

Categories     < 60 Mins

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 12

4 ounces small white mushrooms, quartered
1/3 cup chicken broth
1/2 cup dry wine
1/8 teaspoon white pepper
1/2 teaspoon dried tarragon
2 boneless skinless chicken breasts
4 ounces wide egg noodles
7 ounces alfredo sauce mix (Knorr is good)
1 1/2 cups milk
1 tablespoon butter
salt
parsley (optional)

Steps:

  • In a 10-inch frying pan, combine mushrooms, broth, wine, white pepper and tarragon.
  • Add chicken, cover and bring to the boil over high heat.
  • Reduce heat and simmer, covered, until meat in the thickest part is no longer pink (20 minutes)
  • Cut to test.
  • While chicken is cooking, cook pasta according to package directions.
  • Drain, add 1 tablespoon butter to keep it from sticking together; set aside.
  • Prepare sauce according to package directions and add to noodles.
  • Add chicken and enough of the wine mixture to thin down a little and add flavor.
  • Add salt to taste and sprinkle with parsley, if desired.
  • Serve with lettuce wedge and dressing.

Nutrition Facts : Calories 786, Fat 16.9, SaturatedFat 9, Cholesterol 157.2, Sodium 364.2, Carbohydrate 59.5, Fiber 2.5, Sugar 4.5, Protein 44.3

EASY CHICKEN ALFREDO PASTA



Easy Chicken Alfredo Pasta image

5 ingredients is all that is needed for this crowd pleaser. Homemade Alfredo sauce is the simplest, most delicious pasta sauce recipe you'll ever make.

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 15

2 tbsp olive oil
500 g (1lb) chicken breasts
1 tbsp Italian herbs / Italian seasoning
1 tsp garlic powder
1 tsp salt
½ tsp pepper
3 tbsp butter
2 garlic cloves (minced/crushed)
2 cups heavy / whipping cream
1 tsp dried Italian herbs / seasoning
1½ cups Parmesan cheese (finely grated/shredded )
salt and pepper (to taste )
500 g (1lb) Fettuccine
Parmesan (to serve )
Parsley (to serve)

Steps:

  • Bring a large pot of salted water to the boil. Add the pasta or noodles of your choice then cook until al dente (usually 9-12 minutes). Reserve half a cup of pasta water and drain.
  • Place boneless, skinless chicken breasts on a chopping board and carefully slice the chicken breasts in half horizontally to create two thin cutlets.
  • Drizzle each piece of chicken with olive oil then season generously on both sides with 2 teaspoons of Italian seasoning, garlic powder, salt and pepper.
  • Heat a large frying pan or skillet over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
  • Melt the butter in the same pan until foamy. Add the garlic and cook until fragrant (30 seconds - 1 minute).
  • Pour in the cream and herbs/seasoning then allow to come to a simmer. Cook for 2-3 minutes until the cream has reduced slightly.
  • Stir in the Parmesan cheese and allow to melt/cook for another 2-3 minutes until the sauce coats the back of a spoon.
  • Season to taste with salt and pepper then combine with sliced chicken, cooked pasta and a few tablespoons of the pasta cooking water.
  • Serve with fresh parsley and Parmesan.

Nutrition Facts : Calories 628 kcal, Carbohydrate 71 g, Protein 41 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 173 mg, Sodium 803 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

WHITE WINE GARLIC ALFREDO SAUCE



White Wine Garlic Alfredo Sauce image

Couldn't seem to find a recipe I liked so I made my own and thus far all my friends have enjoyed it, hope you do too. Also its really important to use freshly shredded/grated parmesan, nothing pre-shredded/grated will melt correctly and it will be grainy and lumpy.

Provided by Quirky Little Miss

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup heavy whipping cream
1 1/2 cups grated or shredded " fresh parmesan cheese
1/3 cup white wine (what every you like, although I find Chardonnay works the best, Kendall-Jackson or J. Lohr are my fa)
1 -2 garlic clove, pressed
salt and pepper

Steps:

  • 1. In medium sauce pan heat heavy whipping cream over medium low heat stirring occationally. (Do NOT let it boil.) Depending on your stove 5-15 minutes.
  • 2. Add pressed garlic and mix well, slowly add parmesan cheese while constantly stirring.
  • 3. Slowly mix in white wine while stirring, then add salt and pepper to taste. Reduce heat a little let sit stirring occassionally for 6-8 minutes.
  • 4. Let cool slightly and serve over fettucini or linguini.
  • **I like to add 1 lb. grilled chicken and 2 cups steamed broccoli to the sauce before I serve it. Also I top with extra parmesan cheese. But it's of course optional!

SIMPLE ONE-SKILLET CHICKEN ALFREDO PASTA



Simple One-Skillet Chicken Alfredo Pasta image

One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase, in my book.

Provided by Katie Workman

Categories     Pasta     Kid-Friendly     Parmesan     Milk/Cream     Chicken     Dinner     Quick & Easy     Small Plates     One-Pot Meal

Yield 6-8 servings

Number Of Ingredients 9

1 1/2 pounds skinless, boneless chicken breasts
Kosher or coarse salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 teaspoon minced garlic
4 cups chicken broth, preferably low-sodium
1 package (1 pound) penne rigate or ziti
1 1/2 cups heavy (whipping) cream or half-and-half, warmed
1 cup freshly grated Parmesan, plus more for serving
1/4 cup chopped fresh flat-leaf parsley (optional)

Steps:

  • Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
  • Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don't have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.
  • Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
  • Stir in the Parmesan until well incorporated, and adjust the seasonings.
  • Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
  • Alfredo Add-Ins
  • When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
  • Make Ahead
  • While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.

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