EASY CHICKEN ALFREDO PASTA
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
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
EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY
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
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
CHEF JOHN'S CHICKEN PAPRIKASH
After many, many requests, I'm excited to be sharing what is my second favorite Hungarian dish of all time. I really love making anything Hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not fun to say. Top with extra sour cream and freshly sliced chives on top.
Provided by Chef John
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Season chicken generously on both sides with salt. Heat olive oil in a heavy, deep-sided pan (that comes with a lid) over high heat and brown the chicken well, skin-side down, about 5 minutes; flip and continue to sear until other side is browned, 3 to 4 minutes more. Turn off heat. Transfer the browned chicken to a plate and reserve until needed; spoon out excess chicken fat if desired.
- Add onions and a pinch of salt to the same pan and saute over medium until golden, about 5 minutes. Add garlic, tomato paste, and flour and cook, stirring, another 3 to 4 minutes to form a tomato roux. Stir in 1 teaspoon kosher salt, freshly ground black pepper, smoked paprika, and sweet paprika and cook for 1 minute. Add chicken broth and bring to a simmer over high heat.
- Reduce heat to medium-low and transfer chicken and accumulated juices back into the pan. Baste the tops with the sauce, cover the pan with the lid, and simmer, basting occasionally with the sauce, until the chicken is no longer pink in the centers and is fork-tender, 45 to 60 minutes. Remove the chicken and transfer to a plate.
- Skim some fat off the top of the sauce if desired. Whisk heavy cream and sour cream into the sauce and bring to a simmer, stirring occasionally. Transfer the chicken and any juices back into the sauce. Simmer, uncovered, basting often, until chicken is heated through and very tender, about 10 minutes. Taste and adjust seasoning if needed.
Nutrition Facts : Calories 353 calories, Carbohydrate 8.2 g, Cholesterol 99.8 mg, Fat 24.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 406 mg, Sugar 2.4 g
PASTA ALFREDO CHICKEN PAPRIKASH
This chicken paprikash recipe is a short-cut from Pasta-Roni. Since I've been sick, any short-cut is so valuable. This one uses my favorite variety, pasta alfredo. I usually just make this one the way it is in the box, but having guests and trying to fix something extra special can be tiring. It's really delicious, believe it or not.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toss chicken with paprika, salt and cayenne pepper.
- In large skillet over medium-high heat, melt 1 tablespoon margarine. Add chicken; saute 3 minutes.
- Add mushrooms and onion; saute 7 minutes or until chicken is no longer pink inside and vegetables are tender. Remove from skillet; set aside.
- In same skillet, bring water, milk, remaining 2 tablespoons margarine, pasta and Special Seasonings to a boil. Reduce heat to low. Gently boil uncovered, 5 to 6 minutes or until pasta is tender, stirring occasionally.
- Stir in chicken mixture and sour cream. Let stand 3 to 5 minutes before serving.
- Sprinkle with parsley.
Nutrition Facts : Calories 275.1, Fat 14.4, SaturatedFat 4.5, Cholesterol 76.6, Sodium 494.1, Carbohydrate 6.5, Fiber 1.3, Sugar 1.8, Protein 29.9
More about "pastaalfredochickenpaprikash recipes"
CHICKEN ALFREDO PASTA BAKE | MORIBYAN
From moribyan.com
PAPRIKA CHICKEN PASTA RECIPE - PINCH OF YUM
From pinchofyum.com
PASTA ALFREDO CHICKEN PAPRIKASH RECIPES
From tfrecipes.com
TRADITIONAL ALFREDO PASTA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CHICKEN ALFREDO WITH LINGUINE – REAL FOOD WITH SARAH
From realfoodwithsarah.com
BEST CHICKEN ALFREDO RECIPE - HOW TO MAKE CHICKEN …
From delish.com
CLASSIC CHICKEN ALFREDO PASTA RECIPE (EASY AND CHEESY) …
From thekitchn.com
PASTA ALFREDO CHICKEN PAPRIKASH RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
INA GARTEN CHICKEN ALFREDO
From inagarteneats.com
EASY WEEKNIGHT CHICKEN ALFREDO RECIPE - INSPIRED TASTE
From inspiredtaste.net
CHICKEN ALFREDO RECIPE {EASY AND AMAZING!} - BELLY FULL
From bellyfull.net
ONE POT CHICKEN ALFREDO PASTA - RECIPETIN EATS
From recipetineats.com
17 CHICKEN PASTA DINNERS READY IN 30 MINUTES - ALLRECIPES
From allrecipes.com
BLACKENED CHICKEN ALFREDO - GOLDEN GRACE KITCHEN
From goldengracekitchen.com
SUPER FAST (AND ALMOST EMBARRASSINGLY EASY) CHICKEN ALFREDO …
From aslobcomesclean.com
COPYCAT OLIVE GARDEN CHICKEN ALFREDO RECIPE
From insanelygoodrecipes.com
25+ IRRESISTIBLE CHICKEN PASTA RECIPES FOR EVERY NIGHT OF THE WEEK
From chefsbliss.com
15 BEST CHICKEN ALFREDO RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
25+ SAVORY EASTER CHICKEN ENTRéE RECIPES FOR EVERY TASTE
From chefsbliss.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love