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Best Chicken Alfredo Recipes

Best Chicken Alfredo Recipes



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Top Rated Chicken Alfredo Recipes

An easy stovetop recipe that is surprisingly refreshing, this simple pasta recipe is fabulous for a hearty weeknight meal.

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Recipe Summary

  • 2 pounds skinless, boneless chicken breasts, cut into chunks
  • salt and ground black pepper to taste
  • 2 (16 ounce) packages thin spaghetti
  • 4 (15 ounce) jars Alfredo sauce
  • 2 tablespoons Italian seasoning
  • 2 tablespoons garlic powder
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon onion powder
  • ½ tablespoon cayenne pepper, or to taste
  • 1 ½ cups shredded Parmesan cheese (Optional)
  • 2 cups chopped broccoli (Optional)

Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.

Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.


Preheat oven to 350 degrees

Season chicken with salt and pepper and bake in oven about 30 minutes or until done (no longer pink and white all the way through). When chicken is cooked chop into small cubes or strips.

While the chicken is cooking cook the penne noodles in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/2 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pot the pasta was cooked in to the stove and set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and 1 cup of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Return the pasta to the pot and add cooked chicken. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.


Chicken Recipes Notes

Chicken: Be sure to let your cooked chicken rest before slicing it up. This is very important! If you cut it too soon, all the juices will run out and you’ll end up with dry rubbery chicken.

Toast the Flour: You’ll want to sauté the flour in the butter/garlic mixture for just a minute and remove it from heat. This is another critical step. First, it helps coat the flour in butter, so it acts the way we want it to, and it gets rid of that flour flavor. Removing it from heat stops it from cooking so you end up with a white roux. Here’s a little about the different types of roux, just in case.

Ingredients Notes

This c recipe is one of the best I’ve tried to date, and the best part is that it doesn’t take a bunch of crazy ingredients. You can probably make this recipe with what’s currently in your fridge.

Pasta: I prefer using Fettucine pasta because it’s got plenty of valuable real estate to carry that yummy Olive Garden alfredo sauce. It should be cooked al dente with an adequate amount of salt for best results.

Chicken: Two boneless, skinless breasts will do the trick here. It makes the ideal amount for this recipe.

Cheese: Parmesan cheese is the star of the show here so it’s important to use quality cheese. The green container isn’t going to deliver on flavor. I like to use fresh parmesan that I shred myself.

Chicken Fettuccine Alfredo Storing Tips

You can toss leftovers in an airtight container in the fridge and it’ll keep just fine. Large Ziplocs work well too.

Can You Freeze This?

Unfortunately, it’s not a good idea to freeze this. Pasta is notoriously finicky in the freezer and this recipe is just never quite the same when it thaws.

Fettuccine Alfredo Make Ahead Tips

Fettuccine alfredo is always best when it’s fresh but the leftovers are quite yummy too. The pasta will continue to absorb the sauce in the fridge so you may need to thin it out, depending on your preferences. If that’s the case you can add a little milk when you reheat it.

How Long Can You Keep This In The Fridge?

This will last for up to 5 days in the fridge when stored properly. It’s also best to reserve the FDA-recommended 2-hour serving rule just to be on the safe side.


Creamy White Chicken Alfredo Lasagna

Creamy Chicken Alfredo Lasagna is plenty cheesy with cream cheese and mozzarella, with flavorful fresh basil

  • 2 cups shredded cooked chicken breasts
  • 1 (14-ounce) can artichoke hearts, drained, chopped
  • 1 (8-ounce) package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1/2 cup KRAFT Grated Parmesan Cheese
  • 1/2 cup chopped drained oil-packed sun-dried tomatoes
  • 2 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • 1/4 cup tightly packed fresh basil, chopped, divided
  • 12 lasagna noodles, cooked

Fettuccine Alfredo with Grilled Chicken & Shrimp

Owner of recipe added instructions to this recipe for grilling outdoors or sauteing indoors

  • 1 large chicken breast
  • 6 large shrimp
  • Olive oil
  • Pinch garlic salt
  • Pepper, to taste
  • 4 ounces fettuccine
  • 1/2 cup butter
  • 2 tablespoons all purpose flour
  • 1 pint heavy cream
  • 1 1/2 cups Parmesan cheese
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon black pepper

Slow Cooker Easy Chicken Alfredo

Chicken thighs ensure juicy morsels of chicken in this slow cooked chicken Alfredo

  • 1 1/4 pounds chicken thighs, cut into 3/4-inch pieces
  • 1 (4.5-ounce) jar sliced mushrooms, drained
  • 1/2 cup roasted red bell pepper strips (from a jar)
  • 2 tablespoons dry sherry, if desired
  • 1 (16-ounce) jar Alfredo sauce
  • 3 cups frozen broccoli cuts
  • 10 ounces uncooked fettuccine
  • 2 tablespoons fresh Parmesan cheese, shredded

Chicken Fettuccine Alfredo

A slight simmer and extra cheese ensures the perfect 'thickness' to the sauce in this classic and simple chicken fe.

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

Olive Garden Alfredo Sauce

No need to go to Olive Garden just for the Alfredo Sauce! This recipe will help you recreate this popular sauce fr.


How to Make Fettuccine Alfredo Recipe with Chicken

It all starts with a homemade creamy garlic Alfredo sauce recipe, chicken and fettuccini pasta. If you don&rsquot want to use fettuccine, you can use your favorite pasta. From macaroni, penne, spaghetti, angel hair and more, your possibilities are endless. To make this healthier, add some of your favorite vegetables! Spinach, broccoli, kale and cauliflower are just a few options to make the pasta more healthy and vegetable friendly. In fact, this is so much better than Olive gardens version because homemade is always better. Check out our set-by-step photos to guide you through the cooking process. And all the recipe details are in the recipe box below. Enjoy!


Recipe Summary

  • 4 skinless, boneless chicken breasts
  • 2 tablespoons Cajun seasoning, or more to taste
  • 1 (16 ounce) package angel hair pasta
  • 3 tablespoons butter
  • 1 ½ cups heavy cream
  • 1 cup grated Romano cheese
  • ½ cup grated Parmesan cheese
  • ⅛ teaspoon freshly grated nutmeg
  • 1 teaspoon chopped fresh parsley, or to taste

Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with Cajun seasoning.

Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill, wrap in foil, and set aside.

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.

Melt butter into cream in a saucepan over medium-low heat, 2 to 3 minutes. Add Romano and Parmesan cheeses stir in a figure-eight motion until cheese is melted, 3 to 4 minutes. Stir nutmeg into Alfredo sauce.

Place pasta and chicken into a serving dish. Drizzle with Alfredo sauce and garnish with parsley.


Chicken Alfredo Pasta

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Chicken Alfredo Pasta is always a family favorite. The pasta is topped with creamy, cheesy sauce and tender chicken breast for a filling, tasty dish.

Alfredo Pasta is a delicious dish you can find at any of your favorite Italian restaurants, but rich alfredo sauce, pasta, and chicken are perfectly easy to make yourself. You can have this indulgent, comforting Dinner Recipe ready in just 20 minutes! For more surprisingly simple Italian dishes try making Chicken Parmesan or Bolognese next.

CHICKEN ALFREDO PASTA

When you need a dinner that’s filling, easy, and family-friendly, you can’t go wrong with Chicken Alfredo. It’s a great recipe to make for a big group because if you need a little extra food, you can always just serve everyone some extra pasta. The rich Alfredo Sauce is also a favorite with kids so this is sure to be a hit with the whole family.

Chicken Alfredo Pasta gets most of its taste from the ultra-creamy sauce. Alfredo Sauce is made with heavy cream and Parmesan cheese. It coats the pasta and chicken making the whole dish creamy and cheesy.

Of course, the pieces of chicken breast make the dish more filling and add flavorful, healthy protein. The recipe is already quite easy, but it’s even quicker if you already have cooked chicken. Try making this dish as a way to use up leftover Chicken Breast. That way you’ll only have to cook the pasta and make the Alfredo sauce. Then break the chicken into pieces and reheat it before adding it to the pasta dish.


Summary: This recipe easily rivals gourmet Alfredo Sauces. Thanks to April Greer, who submitted this recipe to the Wildtree Site.

Ingredients

  • 1 pound boneless Chicken, cubed
  • 2 Tbsp Roasted Garlic Grapeseed Oil, #10226
  • Rancher Steak Rub, #10416
  • 16 ounces Fettuccine or other Pasta
  • 1 small bag frozen Broccoli
  • Optional: Mushrooms, sliced
  • For Alfredo Sauce:
  • 1 cup Half-and-Half, or combination of Milk & Half-and-Half, or just 2% or whole Milk
  • 10 tablespoons Butter, unsalted
  • ¾ cup + 1 Tbsp Wildtree Alfredo Extraordinaire, #10643 (this measurement is the equivalent of the entire contents of the 3.15 oz package #10549)

Instructions

  1. Marinate chicken cubes in a bowl with Grapeseed Oil & Rancher Steak Rub for 30 minutes
  2. Cook pasta according to package directions
  3. Meanwhile, cook marinated chicken cubes in large skillet, adding the optional sliced mushrooms near the end, and set aside or use warmer zone on stove top to keep warm
  4. Steam broccoli or drop in with the boiling pasta & return to a boil for about 5 minutes
  5. To prepare Alfredo Sauce – Melt butter with milk in medium saucepan – When totally melted, add the Alfredo Extraordinaire – Whisk or stir briskly until combined
  6. Once noodles are done, drain pasta & broccoli
  7. Mix together noodles, chicken, broccoli, & sauce in a large serving bowl

Quick Notes

If you anticipate leftovers, refrigerate a little of the pasta water to add to the dish during re-heat.

Variations

Optional substitute: 1/4 cup + 1 Tablespoon milk or chicken broth in place of half of the butter.
Omit the chicken, and the Alfredo Sauce in pasta with broccoli or other vegetables can stand on its own.


Blackened Chicken Alfredo

This Blackened Chicken Alfredo is the NUMBER 1 pasta recipe on this entire website!! Just the best EVER! It is so creamy, flavorful and decadent. It’s perfect for any special meal! Feels so fancy, but it is REALLY quite simple!

Recently, a reader recommended ZATARAIN’s Blackened Seasoning to me. My family loves blackened chicken, but I had never made it at home. I decided the first recipe I would try out would be Blackened Chicken Alfredo, using my homemade Alfredo Sauce.

Please please please don’t buy jarred Alfredo sauce. It is AWFUL and I promise you homemade Alfredo sauce is SO EASY! Like THE EASIEST THING EVER to make! Once you try it, you will NEVER go back to the jarred stuff!

Oh my word did this Blackened Chicken Alfredo turn out incredible! This is one we will definitely be making again and again. I look forward to trying lots of new recipes with this seasoning!

Check out some of our other favorite CREAMY pasta dishes, or scroll to the bottom for the recipe you came for.

Blackening chicken causes a LOT of smoke, it’s just the nature of the beast. So beware! I usually open every window and use fans LOL. The best way around it, I have found is using a cast iron skillet on the grill outside. So if you are sensitive to smoke or the smell, use caution blackening anything inside! It’s worth every bit of smoke and trouble though, because it is absolutely DELICIOUS.


  • 1 tablespoon olive oil
  • 2 (6 ounce) boneless, skinless chicken breasts
  • 2 tablespoons all-purpose flour
  • 1 ½ cups reduced-fat milk, divided
  • 3 cloves garlic, minced
  • 2 ½ cups water
  • 6 ounces whole-wheat linguine
  • 3 ounces Parmesan cheese, grated (about 3/4 cup)
  • 1 tablespoon reduced-fat cream cheese
  • ½ teaspoon ground pepper

Heat oil in a large Dutch oven over medium-high heat. Add chicken cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.

Whisk together flour and 1/4 cup milk set aside.

Add garlic to the pot cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk cover and bring to a boil. Add pasta cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture continue to cook until the pasta is al dente, about 3 minutes more.

Remove from heat add Parmesan, cream cheese and pepper stir until the cheese is melted. Serve immediately.