Time 25m Yield 4 servings. Number Of Ingredients 11 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.
Time 25m Yield 4 Number Of Ingredients 8 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.
Time 1h Yield 8 Number Of Ingredients 16 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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 10 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.
Time 25m Yield 4 servings, 1-1/2 cups each Number Of Ingredients 8 Steps:
Cook pasta as directed on package, omitting salt. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken. Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Time 35m Yield 8 Number Of Ingredients 7 Steps:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear. In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
Time 40m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook fettuccine in boiling water for 12 minutes. Meanwhile, in a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. Saute the chicken in drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.
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!
Time 25m Yield 4 Number Of Ingredients 13 Steps:
Fill a large pot with lightly 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 separate pot over medium-low heat. Cook and stir onion in the oil until soft and translucent, 5 to 7 minutes, adding 1/4 cup water if it starts to burn. Add garlic and cook for 30 seconds. Add butter and let melt, about 1 minute. Cook flour in the hot butter for about 2 minutes. Stir in basil, thyme, red pepper flakes, salt, and black pepper. Pour in milk and turn heat up to medium, continually stirring. Cook until sauce is thickened, 3 to 5 minutes; reduce heat to low, making sure it does not boil. Taste and adjust seasonings as needed. Stir in chicken and peas and heat through, 3 to 4 minutes. Drain water from cooked pasta and transfer pasta into the sauce; stir to combine.
Time 1h10m Yield 6 Number Of Ingredients 10 Steps:
Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes. Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices. Return the chicken broth to medium heat and cook until reduced to 1 cup. Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat. Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used. Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste. Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain. Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick. Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Number Of Ingredients 8 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.
Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Put water on to boil. Add enough salt so that the water tastes salty. For 8 cups of water I add about a tablespoon of salt. Trust me, your pasta will taste much better and you will need hardly any in the sauce. Add the pasta once the water has started to boil and cook until ’el dente’. It will cook a bit more in the sauce, so you want it a bit underdone. While the pasta is cooking, add the cream and chicken cubes into a skillet. Heat until bubbly and slightly reduced. Add in green onion and remove from heat. Drain pasta reserving a cup of the liquid. Add pasta to sauce and mix well. Stir in frozen peas and parmesean. If the pasta is looking a little dry or too thick, add back in a bit of the pasta water or some sour cream.
Time 15m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Time 45m Yield 6 serving(s) Number Of Ingredients 9 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.
More about “chicken alfredo with fettuccine recipes”
Time 45m Yield 4 servings Number Of Ingredients 12 Steps:
Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken. Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes. Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper. Pour the sauce over the fettuccine and toss well to coat. Slice the chicken. Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve. Enjoy!
