How To Cook Alfredo Pasta

Easy Pasta Alfredo

Pasta Alfredo — Creamy, soothing, totally delicious, and quite simple to prepare. This is the greatest and most straightforward Alfredo sauce recipe you will ever come across! Make no mistake, this is one of my absolute favorite sauces to prepare. Why? Simply said, it’s quite simple to make, it’s extremely adaptable, and the three key components are butter, cream, and cheese. What could possibly go wrong with that?! While I served this sauce over pasta, it may also be used to top pizzas and flatbreads, or even served as a dip for vegetables.

What Is Alfredo Sauce

Some may argue that Alfredo sauce isn’t actually Italian in the traditional sense; rather, it’s American. Aquickhistory is what I’m going to give you. Alfredo, a guy from Rome, is credited with creating this sauce. His sauce was a simple emulsion of butter, Parmesan cheese, and pasta that tasted delicious. Garlic and cream are used in the kind we are familiar with and adore today to get a more aucier consistency. So I believe we can refer to this contemporary sauce as the offspring of an Italian and an American couple.

Tips for Making the Perfect Alfredo Sauce

• When you begin to incorporate the pasta into the sauce, it will appear thin. Don’t be concerned
• Simply continue tossing. The starches from the pasta will combine with the sauce to give it the proper consistency to serve with the spaghetti. Use flour or cornstarch to thicken the sauce if you don’t want it to have a gluey consistency once it’s cooled down a bit. You may also season the sauce with a few teaspoons of Italian spice, a touch of nutmeg, or red pepper flakes to make it more interesting. Make use of your imagination when it comes to seasoning
• You may change the amount of cream to milk in this recipe to fit your preference for how rich you want it

Please let us know if you attempt this recipe and how it turned out! Comment, rate, and tag a photo of cravinghomecooked on Instagram so that we can see it. I’m always interested in seeing what you guys come up with next!

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Prep:5mins Cook:10mins Total:15min sserves:4

• 8ouncepasta The following ingredients were used: linguini, 4 tablespoons unsalted butter, 2 cloves minced garlic
• 1.5 cups milk
• 1 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh parsley chopped

• Preparing the pasta according to the package directions is essential. Melt the butter in a large pan over medium-high heat until it begins to foam. Cook for 30 seconds, or until the garlic is aromatic, before adding the remaining ingredients. Pour in the milk and cream and stir well. Continue to stir constantly to prevent the mixture from burning on the bottom of the pan until it comes to a boil. Reduce the heat to medium and stir in the parmesan cheese, salt, and pepper until well combined. Season with salt and pepper to your personal preference. Using tongs, remove the pan from heat and stir in half of the cooked spaghetti until the sauce begins to thicken. Garnish with parsley and serve immediately

If you want to reduce the number of calories you consume, increase the proportion of milk to cream. Basically, you can use whichever sort of pasta you like. The addition of chicken or mushrooms will give the dish more protein. Note that nutritional information is an approximate approximation and that it might vary substantially depending on the items utilized. Calories: 625 kilocalories (31 percent ) 49 g of carbohydrates (16 percent ) 16 g of protein (32 percent ) 40 g of fat (62 percent ) 24 g of saturated fat (150 percent ) Cholesterol: 129 milligrams (43 percent ) Sodium: 513 milligrams (22 percent ) Potassium: 313 milligrams (9 percent ) 1 gram of dietary fiber (4 percent ) 6 g of sugar (7 percent ) 1635 International Units (IU) of vitamin A (33 percent ) Vitamin C (3.4 milligrams) (4 percent ) Calcium: 311 milligrams (31 percent ) 1 milligram of iron (6 percent ) The Main Course is the first course in the sequence.

Cuisine:Italian

AboutJoanna Cismaru

My name is Joanna (Jo for short), and this is my blog, where I will be sharing my culinary adventures with you. You will discover a range of recipes that use simple, everyday items to create delightful, tasty, and comfortable dinners, as well as some luscious desserts, on this page. You may find me on social media platforms such as Facebook, Instagram, and Pinterest.

COMFORT FOOD RECIPES

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. As a child, chicken Alfredo pasta was my favorite “fancy” restaurant order – a rich sauce clinging to fettuccine and topped with crispy chicken — and it remains so now. It was as close to macaroni and cheese and chicken fingers as a 6-year-old could get at any fine Italian-American restaurant without breaking the bank. Most takeaway Alfredo falls short for me, perhaps because it is too closely associated with my personal culinary memories.

Alternatively, it is possible that the rich sauce becomes too cold and clumpy while being transported.

The traditional “no cream” Alfredo has been replaced with a dependable version that’s just as creamy, garlic-rich, and enjoyable to slurp up as you remember it from your childhood memories.

There are a couple of additions and adjustments that have been made.

Alfredo sauce may be used to coat broccoli or fettuccine, which is perhaps the most well-known use. With spaghetti and golden fried chicken breast, we’ve created a dish that will make even the most mundane Thursday night seem like a special occasion!

• If you go to the grocery store and get some fettuccine, milk, Parmesan, and a couple of chicken breasts, you’ll most likely have everything else you need on hand
• Because of its slightly greater fat level, we recommend using European-style butter in this recipe
• But, if you only have normal butter on hand, feel free to use that instead. Initially, it will take around 30 minutes to prepare this dish
• But, once you’ve mastered the steps, you may reduce the hands-on cooking time to approximately 20 minutes.

Your Chicken Alfredo Game Plan

Using two pans at the same time, you’ll boil the fettuccine in a four-quart pot while frying the chicken breasts in a large skillet while making the sauce in another large skillet.

• In this recipe, you’ll be using two pans at the same time: a four-quart pot for the fettuccine and a big skillet for frying the chicken breasts and preparing the sauce.

Do You Need to Use Fettuccini Pasta?

Nope! In addition to pasta (both short and long noodles will work), meats, and veggies, you can use this same basic sauce recipe to cover other foods.

Serving Chicken Alfredo Pasta

Because the chicken Alfredo is so rich, we seldom serve it with anything other than roasted broccoli or a light salad on the side to balance it out. Because the sauce will continue to thicken as it cools, it is important to prepare the sides before adding the sauce. Learn the fundamentals of Alfredo sauce and how to utilize it to make chicken fettuccini Alfredo on any given night of the week in this instructional video.

Ingredients

• 6 cups dry fettuccine pasta
• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 teaspoon kosher salt, divided
• 1 teaspoon kosher pepper, split 1/2 teaspoon freshly crushed black pepper, divided
• 2 teaspoons canola oil
• 8 tablespoons (1 stick) European-style unsalted butter, divided
• 2 cloves minced garlic
• 1 cup heavy cream
• 1 cup finely grated Parmesan cheese (2 1/2 ounces), plus extra for serving finely grated nutmeg (about 1/4 teaspoon)
• Fresh parsley leaves, coarsely chopped, to be used for garnishing

Instructions

1. Cook the pasta until al dente, drain, and set aside the cooking water. Prepare a big saucepan of salted water by bringing it to a boil. Cook the fettuccine until al dente, about 8 to 10 minutes, according to package directions. After draining the pasta, reserve 1/2 cup of the cooking water and set it aside. Season the chicken with salt and pepper once it has been dried. In the meantime, blot both sides of the chicken breasts dry with paper towels to prevent them from sticking together. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper
2. Toss well to combine flavors. In a large frying pan, heat the oil over medium-high heat until shimmering. Using a large frying pan, heat the oil over medium-high heat for 2 to 3 minutes, or until it is shimmering. If you happen to have a pan with straight sides, now is the time to put it to use. No nonstick pan should be used. Place the chicken in a heated pan and cook for 5 to 7 minutes, or until the chicken is done. Swirl the pan shortly before adding the chicken to ensure that the oil is evenly distributed. Cook the chicken for 5 to 7 minutes, or until the bottom is golden brown, on a medium heat. If you try to turn the chicken and it seems stuck, it isn’t ready to be flipped. Flip the chicken and cook for another 5 to 7 minutes, or until the chicken reaches 165°F on the internal temperature thermometer. Turn the chicken over and place 1 tablespoon of the butter in the middle of the two pieces of chicken. Pick up the pan and gently swirl it around to ensure that the melted butter is evenly distributed. Cook the chicken for another 5 to 7 minutes, or until it reaches an internal temperature of 165°F. Slice the chicken and keep it covered to keep it warm. Transfer the chicken to a plate or a clean chopping board and let it to rest for 3 minutes before continuing. Using a 1/2-inch-thick piece, make a sandwich. Cover with aluminum foil while you finish preparing the remainder of the meal. Melt the remaining butter and sauté the garlic until golden brown, about 5 minutes. Then, returning to the same pan used for the chicken, cook the remaining 7 tablespoons of butter over medium heat until completely melted. Add the garlic and cook for 30 seconds to 1 minute, or until it is aromatic. Make the Alfredo sauce according per package directions. In a separate bowl, whisk together the cream, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined. Simmer for 3 to 4 minutes, or until the vegetables are tender. If the sauce is too thick, thin it up with a little amount of the conserved pasta boiling water, a few tablespoons at a time. Toss in the drained pasta and toss to cover it with the sauce
3. Serve immediately. In a large mixing bowl, combine the sauce and the drained fettuccine. Make individual servings of the pasta in individual serving dishes, then top with a couple pieces of chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired

Recipe Notes

Storage: Store leftovers in an airtight jar in the refrigerator for up to 3 days. Reheat on low heat on the stovetop or in the microwave, being careful not to overheat the sauce. Make Ahead: Although this meal is best served immediately, the chicken may be cooked 1 day ahead of time and then added to the sauce with the cream until warmed through. Meghan Splawn is a food editor with a variety of skills. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years. She specializes in everyday baking, family cuisine, and capturing natural light in her photographs.

Meghan holds a bachelor’s degree in baking and pastry arts and spent the first ten years of her professional life as a member of Alton Brown’s culinary team.

is a weekly podcast on food and family that she co-hosts with her husband.

Cozy Up With This Creamy Fettuccine Alfredo

Alfredo sauce is one of the most basic and delicious pasta dishes you’ll ever come across—yet it couldn’t be much simpler to create! Our recipe is a touch out of the ordinary (it calls for heavy cream), but it’s just as simple to make as the rest of them. In fact, it’s so simple that you can learn it by heart! This delectable sauce may be made with only half a cup of butter, half a cup of cheese, and half a cup of cream. (There’s also some pasta water in there, but that’s not really necessary.) What is Fettuccine Alfredo, and how does it taste?

• In the beginning, the sauce was made entirely of butter, parmesan, and pasta water, with no other ingredients.
• A lot of people add cream, a lot of people add extra cheese and spices, and a lot of people add meat or fish.
• It’s no surprise that the most popular Alfredo dishes are shrimp Alfredo and chicken alfredo, both of which are delectable and hearty variations of the original.
• Alternatively, if you’re looking for something a little lighter, consider tossing halved grape tomatoes and fresh spinach into the heated pasta just before serving.
• Cooking your pasta over low heat, stirring occasionally, is the best method for reheating it.
• Editor’s note: On September 10, 2021, the introduction to this recipe was revised to offer further information on the dish.
• Please share your experience with us in the comments box below!

1lb.fettuccine a half-cup of thick cream 1/2 cup (1 stick) melted butter 1/2 cup freshly grated Parmesan cheese, plus a little extra for sprinkling peppercorns that have been freshly ground 2 tablespoons finely chopped parsley

1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente. Drain the pasta, reserving approximately 1 cup of the cooking water
2. In the meantime, heat the cream and butter in a large pan over medium heat. Cook until the butter has melted and the cream has started to bubble. Season with salt and pepper after whisking in the Parmesan. Allow the sauce to boil for 1 to 2 minutes to thicken a bit. Even though the sauce will still be thin, it will thicken further as it cools and as the pasta is added. Toss in the cooked pasta until it is well coated with the sauce. If the sauce becomes too thick, thin it up with a tablespoon at a time of the leftover pasta water. Garnish with parsley and serve soon after preparation.

Ethan Calabrese is an American actor and director. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Former Food Director, Lauren Miyashiro is a contributing recipe creator at Delish as well as a former Food Director for the company. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

Easy Chicken Alfredo Penne Recipe by Tasty

Nothing beats Italian cuisine when it comes to providing comfort. Everything you could possibly want is right there: steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most delectable sauces. Sometimes you simply want to bring that comfort right into your own home, and we’ve got the recipe for you right here. This quick and simple chicken alfredo penne dish will have you saying’mangia!’ before you even know what hit you. for6servings

• 14 cup fresh parsley(10g)
• 14 cup shredded parmesan cheese(25g)
• 1 12 lb chicken breast(680g), cubed
• 2 tablespoons butter
• 12 teaspoon dried oregano
• 12 teaspoon dried basil
• 12 teaspoonsalt
• 12 teaspoon pepper
• 16 ozpenne pasta(455g), cooked
• 1 12 lb chicken breast (680g), cubed

• 4 chopped garlic cloves
• 2 tablespoons flour
• 2 cups milk (480mL)
• 12 teaspoon dried oregano
• 12 teaspoon dried basil
• 12 cup shredded parmesan cheese (55g)
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons butter

1. Melt the butter in a skillet over medium-high heat before adding the chicken breasts
2. Toss the chicken with salt and pepper, as well as oregano and basil. Cook for 8-10 minutes, or until the chicken is cooked through. Remove the chicken from the heat and set it aside. Melt the butter in a separate pan over medium heat before adding the garlic. Cook until the garlic begins to soften, about 5 minutes. Stir in half of the flour until it is fully mixed into the garlic and butter mixture. Then add the remainder of the flour and whisk until well combined. Pour in the milk a little at a time, stirring thoroughly between each addition, until the milk is completely integrated and the sauce begins to thicken
3. Toss the vegetables with salt, pepper, oregano, and basil, and mix well to combine. Stir in the parmesan cheese until it is completely melted. Toss the cooked penne pasta with the sauce before adding the chicken and mixing thoroughly. Season with parsley and more parmesan. Make a thorough mix. Enjoy

For6servings

• 14 cup fresh parsley(10g)
• 14 cup shredded parmesan cheese(25g)
• 1 12 lb chicken breast(680g), cubed
• 2 tablespoons butter
• 12 teaspoon dried oregano
• 12 teaspoon dried basil
• 12 teaspoonsalt
• 12 teaspoon pepper
• 16 ozpenne pasta(455g), cooked
• 1 12 lb chicken breast (680g), cubed

• Butter (about 2 tsp.) 4 cloves chopped garlic
• 1 tablespoon olive oil three tablespoons of flour
• 2 cups (480 mL) of milk 12 teaspoon oregano leaves (dry)
• Dried basil (about 12 teaspoons)
• 120 ounces (55 g) shredded parmesan cheese 12 tablespoons of salt
• 12 teaspoon black pepper

1. 2 tablespoons of butter garlic, minced (about 4 cloves)
2. 1 cup flour
3. 3 teaspoons oil 2 cups (480 mL) of warm milk 12 teaspoon oregano leaves (dried). dried basil (about 12 teaspoons) 120 ounces (55 grams) shredded parmesan cheese Salt to taste, about 12 tablespoons 12 teaspoon black pepper
4. 12 teaspoon salt

Chicken Alfredo Bake

In this chicken Alfredo bake, penne pasta is torn together with cooked chicken and a creamy sauce before being covered with cheese and baked until golden brown. This traditional comfort meal recipe is excellent for serving a large group of people! It’s not uncommon for my family to enjoy a substantial pasta meal such as aschicken parmesan pasta, seafood pasta, or this extra creamy and indulgent chicken alfredo. Anyone wouldn’t be able to resist all of that gooey cheese! Everyone enjoys the combination of soft noodles in a creamy sauce, which is why Fettuccine Alfredo is such a popular meal.

How do you make chicken alfredo bake?

Starting with a handmade cream sauce, which can be produced in minutes with a little butter, flour, milk, parmesan and mozzarella cheese, and heavy cream, this dish comes together in no time at all. When I’m waiting for the pasta to cook, I usually start working on the sauce. After the pasta and sauce have finished cooking, they are combined with prepared cubed chicken before being placed in a baking dish to finish cooking in the oven. A sufficient amount of shredded cheese is sprinkled on top to complete the dish.

Tips for chicken alfredo bake

• You can use any type of cooked chicken for this recipe. This dish works well with roasted chicken, shredded chicken cooked in the slow cooker, or even rotisserie chicken purchased from a grocery store. Feel free to use any short pasta of your choice, such as rigatoni, fusilli, or farfalle
• Nevertheless, freshly grated cheese is preferred for this dish. Pre-shredded cheese is frequently covered with anti-caking chemicals, and as a result, it will not melt as smoothly as if the cheese were shredded by hand. It is possible to prepare the Alfredo sauce up to 2 days ahead of time. To save time, you may simply get a high-quality refrigerated Alfredo pasta sauce from your local grocery shop.

Chicken alfredo variations

This chicken Alfredo bake is a genuine crowd favorite as is, but you can customize it to your liking by including different ingredients.

• Shrimp: For a seafood variation of this recipe, try substituting 3/4 cup cooked shrimp for the chicken
• Alternatively, you may substitute all of the chicken with shrimp. Toppings: You may top your salad with veggies such as spinach, sun-dried tomato slices, mushrooms, or fresh diced tomatoes
• Cheese: Instead of parmesan, consider adding some pecorino romano or asiago cheese for a distinct taste profile. Carbohydrates: The bacon and prosciutto provide a salty and delicious taste to this Alfredo bake
• Other herbs, such as chives, thyme, or fresh basil, can be substituted for parsley in this recipe. Use cheese ravioli or tortellini instead of penne to get an extra dose of cheesy flavor in your pasta dish
• Stuffed Pasta:

Can you make baked pasta in advance?

This pasta dish may be prepared ahead of time and stored in the refrigerator. It will keep in the refrigerator for up to three days after that. Cook it at 350 degrees F for about 15 minutes, or until the spaghetti reaches 165 degrees F, depending on how much you want it hot. Using the oven, it will take around 45 minutes to reheat it.

Using a basic recipe, this chicken Alfredo bake transforms it into a cheesy masterpiece that is guaranteed to wow your family and friends. Everything about a warm, creamy Alfredo topped with bubbling cheese that has just come out of the oven is divine!

More great pasta recipes

• Pasta dishes such as Philly Cheesesteak Pasta, Cajun Chicken Pasta, Penne alla Vodka, Pasta Pomodoro, and Pizza Pasta are all available.

Chicken Alfredo Bake

In this chicken Alfredo bake, penne pasta is torn together with cooked chicken and a creamy sauce before being covered with cheese and baked until golden brown. This traditional comfort meal recipe is excellent for serving a large group of people! Course Chicken alfredo bake, chicken alfredo pasta are examples of main cuisine Italian keywords. Preparation time: 20 minutes Cooking Time: 30 min. Time allotted: 50 minutes Servings 6 Calories644kcal per serving

• A 12 ounce package of penne pasta cooked in salted water according to package directions
• 3 cups diced cooked chicken
• 3 tablespoonsbutter
• 2 tablespoons flour
• 1 teaspoon minced garlic
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup grated parmesan cheese divided
• Salt and pepper to taste
• Cooking spray
• 1 teaspoon parsley chopped
• A 12 ounce package of penne pasta

• The oven should be preheated to 375°F. Spray a 3 quart baking dish with cooking spray and set aside. Melt the butter in a large saucepan over medium heat until it is completely melted. Cook for 30 seconds once you’ve added the garlic. Add the flour and cook for 1 minute, whisking constantly. Pour in the milk and cream and bring to a boil, whisking constantly, until the sauce has slightly thickened
• Remove from heat and set aside. Taste and season the milk mixture with salt and pepper to taste, then stir in the parmesan cheese and 1/2 cup of shredded mozzarella cheese. Stir until the cheese is completely melted. In a large mixing basin, combine the spaghetti and chicken. Pour the sauce over the top and toss to coat the vegetables well. Pour the pasta mixture into the prepared pan and sprinkle with the remaining mozzarella cheese
• Set aside. Remove from the oven and bake for another 20 minutes, or until the pasta is bubbling and the cheese has just begun to brown
• Serve immediately after sprinkling parsley on top.

644.4 kcal|51g carbohydrate|35g protein|34g fat|24 g saturated fat|160 mg cholesterol|569mg sodium|414mg potassium|2g fiber|6g sugar|1385 IU vitamin A|2.1mg vitamin C|465mg calcium|1.7mg iron|644.4 kcal|51g carbohydrate|35g protein|35g fat|34g fat|24g saturated fat|160 mg cholesterol|569mg sodium|

To Die For Fettuccine Alfredo

The recipe for this alfredo sauce has been in our family for almost two years, and I wanted to share a tip with you all. In order to make the sauce lovely and creamy, mix a little cornstarch into your shredded cheese and pour some fresh lemon juice into the sauce as you are adding your cheese. This will make the sauce nice and creamy. We enjoy this dish, but we like to make it a bit different by adding freshly minced garlic and a little asiago cheese to it in addition to the romano and parmesan.

Most helpful critical review

It’s really buttery! I suppose half of the butter would have sufficed in this case. However, I am also a fussy alfredo sauce eater, so others may find it to be delicious as well. More information can be found at

• Five-star ratings: 1664
• Four-star ratings: 349
• Three-star ratings: 120
• Two-star ratings: 39
• One-star ratings: 39

The recipe for this alfredo sauce has been in our family for almost two years, and I wanted to share a tip with you all. In order to make the sauce lovely and creamy, mix a little cornstarch into your shredded cheese and pour some fresh lemon juice into the sauce as you are adding your cheese. This will make the sauce nice and creamy. We enjoy this dish, but we like to make it a bit different by adding freshly minced garlic and a little asiago cheese to it in addition to the romano and parmesan.

• I minced some garlic and sautéed it in a little amount of butter on a low heat for a couple of minutes before adding the cream.
• The sauce will thicken to the desired consistency as a result.
• I had tried some of the sauce from the pan and found it to be far too salty.
• The only thing that sprang to me was that I had forgotten to use unsalted butter, which was not stated in the recipe.
• I’m sure a lot of the salty flavor came from the cheese, but Romano and Parmesan are two of the best cheeses you can get your hands on.
• I increased the portions to serve 12 people, which resulted in the use of 4 sticks of butter.

• and it is, in fact, really, extremely good.
• I recommend making the sauce according to the recipe’s scale, but making the amount of pasta according to the package or label of the pasta you want to use.
• Also, make sure to keep an eye on the sauce at all times and stir it frequently because the sauce has a tendency to cling to the bottom and curdle.
• I’ve tried making it using margarine and half-and-half to save calories, but it doesn’t come out nearly as good as it should.
• Despite the fact that my husband is fascinated with alfredo, he believes this is the finest he’s ever tasted.
• Very easy recipe, and I appreciate that all of the ingredients are readily available and that it does not call for the use of an egg!
• As a reminder, this is an actual Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo, and as such, there is no garlic in this dish.
• I did not leave it out by mistake, and I am not making the food in an inefficient manner.

Erin More information can be found at

1. The fact that this dish does not contain any eggs is the best part, aside from the flavor.
2. Even if you have leftovers and the butter has separated, simply add extra cream before heating and stirring after heating – it will taste exactly the same as it did when it was freshly prepared.
3. As a once-in-a-while treat, this is fantastic.
4. My husband and I travel every April, and when we did this last year, we were staying just a few feet away from this city’s iconic restaurant, so of course we had to stop in and try their famous meal.
5. When they make an excellent Caesar salad, they massage a sliced garlic bulb inside the pasta dish, but they don’t do that.
6. Otherwise, the sauce will thicken quickly.
7. Very filling and delicious.
8. I’ve even made it by mistake using half-and-half and it worked out perfectly, and it was even re-heatable after that.

• It’s truly a culinary masterpiece.
• Penne Rigate with shrimp, scallops, and crab are delicious when served with this sauce!
• They declared it to be superior to their favorite seafood place!
• I suppose half of the butter would have sufficed in this case.

Easy Chicken Pasta Alfredo

We all enjoyed this recipe, however I did substitute green peppers for the mushrooms because we are not big mushroom eaters in our house. I had some chopped and cooked chicken in the freezer that I could use. That worked perfectly and allowed me to have the supper on the table as fast as possible. Tortellini is put to good use in this recipe. Thank you, Lisa, for allowing me to share your recipe. More information can be found at

Most helpful critical review

There are 41 reviews.

• 5star values totaled 30
• 4star values totaled 9. 3star values are 1, 2star values are 1, and 1star values are 0

We all enjoyed this recipe, however I did substitute green peppers for the mushrooms because we are not big mushroom eaters in our house. I had some chopped and cooked chicken in the freezer that I could use. That worked perfectly and allowed me to have the supper on the table as fast as possible. Tortellini is put to good use in this recipe. Thank you, Lisa, for allowing me to share your recipe. More information can be found at

Instead of cooking the chicken in a skillet, I baked it then shredded it.

In addition, I used Shiitake mushrooms as a replacement.

• My spouse, who is also known as “our cook,” was impressed.
• When I was cooking the chicken, I sprinkled it with garlic powder and seasoned salt.
• We’re not on the “milk will kill you” bandwagon, but cheap vegetable oils may do the trick:) This dish is quite adaptable; you could use any type of meat, vegetable, or pasta and create a variety of variants by changing the herbs.
• Of course, cream is delicious when served on a bumper.
• Continue readingAdvertisement I understand, but please don’t make any modifications.
• When sautéing the mushrooms, I also added some minced garlic.
• This is something I’ll produce again.

Yum.

I added some fresh spinach to the mushrooms and some Pecorino Romano to give the sauce a little something more, and it was really delicious!

If I were to offer one suggestion for next time, it would be to use bacon or prosciutto for the chicken.

Because we’re dealing with chicken breast, I just sprinkled onion and garlic powder, as well as salt, over the chicken to ensure that it didn’t get blant.

It was very delicious!

A ten-ounce bag of spinach, which I wilted with the mushrooms, was also included.

Thanks More information can be found at

It’s quickly becoming a household favorite!

I also use corn starch from time to time.

To make this dish, I simply used normal fettuccine pasta for the cheese tortellini, and dried parsley flakes in place of fresh parsley.

Shrimp Alfredo Pasta

It is possible that this content contains affiliate links. You can read more about my disclosure policy here. Shrimp Alfredo Pasta is a creamy and delicious dish that the whole family will enjoy eating. This delectable shrimp pasta recipe, which is made with garlic, cheese, and cream, is usually a crowd pleaser. You may also try this Cajun shrimp pasta recipe and this Tuscan chicken pasta recipe for some more delicious pasta dishes. Contents of the Table of Contents

• Recipe for Shrimp Alfredo Pasta
• Ingredients
• What You’ll Need
• Detailed instructions on how to make Shrimp Alfredo Pasta, as well as recipe suggestions, additions and substitutions, frequently asked questions, and serving suggestions You can make this Shrimp Alfredo Pasta ahead of time
• See other delicious pasta dishes
• And get the full recipe instructions.

Shrimp Alfredo Pasta Recipe Details

Ingredients for Shrimp Alfredo Pasta; What You’ll Need; Recipe Instructions Detailed instructions on how to make Shrimp Alfredo Pasta, as well as recipe suggestions, additions and substitutions, Frequently Asked Questions, and serving suggestions You can prepare this Shrimp Alfredo Pasta ahead of time; see other delicious pasta dishes; and get the full recipe instructions.

• TOUCH: The alfredo sauce has a thick and buttery texture, and it is packed with garlic and savory Parmesan cheese. TEXTURE: The thick creamy sauce, succulent shrimp, and al dente pasta make every mouthful of this meal a mouthwatering experience. TIME: This dish is quick and simple to prepare, and it is always a hit with the family. This is the ideal weeknight supper for those with hectic schedules. EASY TO MAKE: This Shrimp Alfredo Pasta may be prepared in about 20 minutes.

What You’ll Need

• Shrimp that has been peeled, deveined, and with the tail on
• To make the alfredo sauce, combine the following ingredients: butter, olive oil, heavy cream, garlic clove, parmesan cheese, salt, and black pepper. Fettuccini pasta is a type of pasta that is made from egg noodles.

How to Make Shrimp Alfredo Pasta

• Season the shrimp with salt and pepper. Cook the shrimp after seasoning them with salt and pepper while they are still raw. In a large pan, heat the oil over medium-high heat and cook the shrimp for 7-8 minutes on each side, or until they are pink and opaque. Remove them from the pan and place them in a large mixing bowl

As a pro tip, make certain that the shrimp are fried in a single layer so that they cook equally on both sides.

• Combine the butter and garlic in a small bowl. Place the butter and garlic in the same pan and sauté over medium heat for approximately a minute, stirring constantly
• Add the heavy cream and bring to a simmer. Pour the heavy cream into the pan and turn the heat up to medium-high to thicken the sauce. Allow the cream to come to a boil before removing the pan from the heat and stirring in the Parmesan cheese
• Then add the pasta and shrimp and toss to combine. The shrimp and pasta should be added after the cheese has been well mixed. You may adjust the seasoning by adding extra salt if necessary. To give the shrimp alfredo pasta a little additional flavor, sprinkle it with some finely chopped fresh parsley before serving.

Recipe Tips

• Cook the shrimp until they are pink and opaque in color. You don’t want to overcook the shrimp and turn them rubbery, but you do want them to be pink and opaque in color. After that, they’re finished
• Using freshly grated Parmesan cheese gives the dish a richer flavor, and the pre-grated version does not melt into the sauce as well as freshly grated
• Grate your own Parmesan cheese Regardless of whether you want your pasta al dente or slightly more done, it is better to cook the pasta only until it is al dente because it will continue to cook a little while in the warm Alfredo sauce.

Add-ins and Substitutions

• For more taste and texture, try adding some veggies to this dish. For example: you might try it with some chopped onions, red bell peppers, or broccoli. It is possible to make this dish dairy-free for persons who are allergic to dairy products by replacing plant-based butter, coconut milk and vegan Parmesan cheese for the cream, butter and cheese in the original recipe. Season with a dash of heat-Sprinkle some red pepper flakes into the alfredo sauce for a creamy sauce with a hint of fire
• Try adding some white wine- A dry (not sweet) white wine can be used to enhance the flavor of the sauce. Simply boil off the alcohol so that only the flavor is left

FAQs

Is it possible to make this Shrimp Alfredo Pasta a little lighter? Make this shrimp alfredo pasta a little lighter by substituting HalfHalf for the heavy cream if desired. This results in the same thick and creamy texture as traditional alfredo sauce, but with less fat and calories. When it comes to this Shrimp Alfredo, what sort of pasta works best? Fettucine is ideal for this dish since the flat, broad noodles soak up a lot of the delectable garlic cream sauce, but any pasta will work in this shrimp alfredo recipe as long as it is not too thick.

Serving Suggestions

This Shrimp Alfredo Pasta is a versatile meal that combines well with a variety of entrees. Here are a few delectable accompaniments to go along with it:

• A salad, such as this Antipasto SaladorSpinach Salad, is a great way to start your evening. Served with Parmesan Roasted Potatoes or a salad, this Shrimp Alfredo Pasta is delicious. Crispy Air Fryer Recipes Broccoli
• Bread: You may serve it with some Garlic Cheese Bread or some sourdough bread. Breadsticks that look like they came from Pizza Hut
• Pasta should be followed by a Tiramisu Cake or an Opéra Cake to properly complete the dinner in style.

Make This Shrimp Alfredo Pasta in Advance

Preparation ahead of time: You may cook this dish ahead of time and store it in the refrigerator. It may be reheated in the microwave or on the stovetop, with a small amount of cream added to help pull the sauce together as it heats up. The Shrimp Alfredo Pasta may be kept for up to 2-3 days in the refrigerator if stored in an airtight container. Alfredo sauce does not freeze well, which is a shame because it is delicious. Cream-based sauces have a tendency to split and become gritty when reheated, so be careful while doing so.

More Tasty Pasta Dishes!

• Seared Garlic Shrimp Scampi
• Shrimp Linguine
• Lobster Ravioli
• Blackened Chicken Pasta
• Creamy Tortellini Alfredo
• Garlic Shrimp Scampi

Full Recipe Instructions

• Shrimp, peeled and deveined with the tail on, 1 pound Salted and ground black pepper, 1garlic clove, 2 tablespoons butter, 2 tablespoons olive oil, 1quartheavy cream, 1cup grated Parmesan cheese, 1lb fettuccini spaghetti

Cook the shrimp

• Season both sides of the fresh shrimp with salt and pepper to taste. Then, in a large pan, heat the olive oil over medium-high heat until shimmering. Continue to cook the shrimp on both sides for a total of 7-8 minutes, or until they are pink and opaque. Remove the shrimp from the pan and place them in a separate container for later use.

Make the sauce

• In the same pan, heat the unsalted butter and chopped garlic until the butter has melted. Allow the garlic to simmer for about 1 minute over medium heat, then pour in the heavy cream and turn the heat up to medium-high. Cook over medium heat until the heavy cream comes to a simmer, then remove from the heat and stir in the Parmesan cheese. After completely mixing the Parmesan cheese, add the cooked pasta and shrimp to the pan. Season with more salt if necessary. Then, to add even more flavor, sprinkle with chopped parsley. 

The following frequently asked questions are addressed in the post above:

• What can be done to make it lighter
• Methods for preparing ahead of time
• Substitutes and substitutes

378 calories|43 grams of carbohydrates|24 grams of protein|12 grams of fat|5 grams of saturated fat|162 milligrams of cholesterol|666 milligrams of sodium|187 milligrams of potassium|2 grams of fiber|2 grams of sugar|197 international units of vitamin A|2 milligrams of vitamin C|236 milligrams of calcium|2 milligrams of iron Photograph it and tag me on [email protected] use the hashtag simplyhomecookedso that I may see it and include your recipe!

Hello, my name is Dina, and I’m delighted you’ve dropped by!

You’ll be astonished at how fast a clean and tasty supper can be put together with my simple step-by-step recipes, which are easy to understand and follow. I hope you are able to discover something you like! Dina’s most recent blog entries (see all)

Reader Interactions

This quick Chicken Alfredo dish has golden pan-fried seasoned chicken breasts and soft noodles that are covered in the most delectable cream sauce you’ve ever tasted. It’s a show-stopping feast that can be prepared in less than 30 minutes! Are you looking for alternative creamy pasta meals that are quick and easy? You’ll like our Shrimp Alfredo,Spaghetti Carbonara, and Chicken Tetrazzini, amongst other dishes. Talk about a delicious comfort food treat! You guys, it’s Mama Mia time. When it comes to this Chicken Alfredo dish, we used our incredible Homemade Alfredo Sauce to great effect.

Furthermore, it has the appearance and flavor of a gourmet supper, although it is relatively simple to prepare.

Chicken Alfredo Recipe

In order to make Chicken Alfredo Pasta, you’ll need three primary ingredients, each of which is great on its own and much better when combined: chicken, pasta, and sauce.

• Chicken: Seasoned chicken breasts are pan seared in olive oil and butter until they are juicy on the inside and have a golden crust on the outside, then served. We keep the ingredients basic, using only salt, pepper, and our homemadeItalian seasoning mix, because the cream sauce provides so much more flavor. Pasta: Pasta is cooked until al dente in salted water, and it serves as the foundation of this dish. A long, flat noodle, such as Fettuccine, is ideal for this dish since it provides more surface area for the sauce to adhere to. Another excellent option is linguini, or penne, which has ridges that are perfect for catching the sauce. To be honest, any type of spaghetti will do
• Alfredo Sauce (also known as Alfredo Bolognese): For this dish, we utilized a recipe for Alfredo Sauce that we love. Cooked pasta is coated with a creamy white sauce that is made with butter, heavy whipping cream, freshly grated Parmesan cheese, garlic, and spices that comes together in a couple of minutes. Heaven

How to Make Chicken Alfredo

Prepare everything ahead of time because this recipe comes together quickly. Here’s a rundown of the main points: * Don’t forget to check out the printable recipe and video guide linked below.

1. Prepare the noodles by boiling them: Preparation: Cook the Fettuccine until al dente according to package directions
2. Prepare the chicken as follows: Pan-fry the chicken for 6 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit, after seasoning with salt and pepper. Transfer to a cutting board and allow it rest for a few minutes before slicing into 1/2-inch-thick slices (optional). While you’re preparing the sauce, cover it with aluminum foil. To make the Alfredo sauce, follow these steps: The cream, butter, and spices are combined in the same pan that was used to cook the chicken, and the mixture is cooked on medium-low heat until thickened. The Parmesan is then stirred in until melted and smooth. Assemble: After draining the pasta, reserve some of the liquid to use in the sauce to lighten it up a bit (only if necessary.) Toss with the Alfredo sauce as soon as possible. Separate the spaghetti into two or three serving dishes and garnish with a few pieces of cooked chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired

Important Recipe Notes

• Pre-shredded cheese should be avoided. If you want the greatest results, use fresh Parmigiano-Reggiano cheese from the block. Pre-grated cheeses don’t melt correctly, resulting in a gritty texture in your sauce. And they just do not have the same flavor as the originals
• Make sure not to overcook the chicken. By utilizing an instant-read thermometer, you can eliminate the guesswork involved in determining when the chicken is done cooking. When the internal temperature of the chicken hits 165 degrees Fahrenheit, it is safe to consume (and keep in mind it will continue to cook a bit more as it rests.)
• Make sure you have everything ready before you begin: The list of ingredients is a little lengthy, but it comes together quickly – much like an astir fry, for example. Consequently, before you begin cooking, make sure everything is prepared and ready to go. Is the sauce too thin? We believe the sauce’s consistency is appropriate, but if you feel it to be too thin, don’t be concerned. Toss the pasta with the sauce once it has simmered for a few minutes more, or remove it from the heat and set it aside for a minute or two before serving. It will thicken as time goes on. Alternatively, if the sauce appears to be excessively thick, a small amount of the leftover pasta water may be stirred in to soften it up. Do you want to brighten the mood? This is a rich, creamy, and high-calorie dish – let’s not kid ourselves about it. However, by using half-and-half or whole milk for the heavy whipping cream, you may reduce the amount of fat in the recipe. Just keep in mind that the lesser the fat level, the thinner the sauce will be, so keep that in mind.

Proper Storage

Cooking Ahead: Although chicken Alfredo is best served immediately after being prepared, the chicken may be prepared up to 1 day ahead of time. I don’t recommend creating the sauce ahead of time since it will get too thick. Refrigerate any leftovers in an airtight container if they are going to be eaten later. It will last for up to three days. Reheating Chicken Alfredo is simple. Reheat on the burner, gradually over low heat, until it is fully mixed, keeping in mind that the sauce may most likely split during this process.

Watch Chicken Alfredo Video

This dish, which includes chicken, pasta, and a cream sauce, is rich in calories, delicious, and full. However, the following are excellent Alfredo-style side dishes:

• Freshly baked garlic bread (carbohydrates, carbs, and more carbs, oh my!) Simple side salad, Cucumber Tomato Salad, and Roasted Asparagus are some of the options.

Thank you for trying out this tasty and simple dish – please leave a comment in the section below! Do not forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube for the latest updates!

Chicken Alfredo

• This quick Chicken Alfredo dish has golden pan-fried chicken breasts and soft noodles that are covered in the most delectable cream sauce you’ve ever tasted! Preparation time: 15 minutes Preparation time: 18 minutes Time allotted: 33 minutes Servings:6

For the Noodles

• Cook 1 pound boneless, skinless chicken breasts with 1 teaspoon Italian seasoning, 3/4 teaspoon kosher salt, 1/4 teaspoon pepper, 2 teaspoons extra-virgin olive oil, 1 tablespoon butter in a large skillet over medium heat until the chicken is cooked through.

For the Sauce

• Cook 1 pound boneless, skinless chicken breasts with 1 teaspoon Italian seasoning, 3/4 teaspoon kosher salt, 1/4 teaspoon pepper, 2 teaspoons extra-virgin olive oil, 1 tablespoon butter in a large skillet over medium-high heat until the chicken is done.

• Prepare the noodles as follows: Prepare a big saucepan of salted water by bringing it to a boil. Continue to cook until the fettuccine is al dente according to the package guidelines, which is generally 10 minutes. Set aside 1/2 cup of the cooking water and then drain well. Remove from consideration
• Prepare the chicken as follows: Marinate the chicken breasts in a mixture of Italian seasoning, salt, and pepper until cooked through. In a large nonstick skillet, heat the olive oil over medium-high heat until shimmering. Once it has begun to shimmer, swirl the pan to ensure that it is uniformly distributed. Remove the chicken from the pan and set it aside for 5-7 minutes, or until the bottom is golden-brown in color. Then turn the pan over and sprinkle 1 tablespoon of butter between them, taking up the pan and giving it a little spin to distribute the butter evenly. Allow the chicken to simmer for a further 5-7 minutes (or until the internal temperature reaches 165 degrees F). Transfer the chicken to a chopping board and let it to rest for 3 minutes before cutting it up. Using a 1/2-inch-thick piece, make a sandwich. While you’re preparing the sauce, cover it with aluminum foil. To make the Alfredo sauce, follow these steps: In the same pan, over medium-low heat, melt the butter and stir in the cream until the butter has completely melted. In a medium-sized bowl, mix together the minced garlic and garlic powder, Italian seasoning, salt, and pepper until well incorporated and smooth
• Stir continually for 3 to 4 minutes, until the sauce begins to thicken. Bring to a medium simmer (but not bring to a boil)
• Remove from heat. Just before the parmesan cheese is melted and the sauce is smooth, add the parsley. (If the sauce becomes too thick, thin it up with a few tablespoons at a time of the pasta boiling water that has been set aside.) Assemble: After taking the sauce off the heat, add the cooked fettuccine noodles and toss well to combine. Make individual servings of the pasta in individual serving dishes, then top with a couple pieces of chicken. Garnish with parsley, more Parmesan, and freshly ground black pepper, if desired

Don’t miss out on the rest of the post, which contains useful hints, storage suggestions, and a video. The following are the nutritional values: 919kcal|45g carbohydrates|39g protein|65g total fat (saturated fat 37g|trans fat 1g cholesterol 280mg sodium 1179mg potassium 540mg fiber 2 g sugar 2 g vitamin A 2054IU vitamin C 2mg calcium 462mg iron 2mg calorie 919kcal carbohydrate 45g protein 39g fat 65g fat saturated fat 37g trans fat 1g calorie 919kcal calorie 9 Although the nutritional information provided is an algorithmic estimate, the actual value may differ depending on the specific goods you use and any modifications to the recipe.

For those of you who place a high value on these figures, I propose that you calculate them yourself.

Other Notes

The Main Course is the first course in the sequence.

Cuisine:Italian Chicken Alfredo, Chicken Alfredo recipe are some of the terms used to describe this dish.

Spaghetti Alfredo

We may receive a commission if you purchase something after clicking on one of the links in this post. With a bit less butter than normal, and low-fat soft cheese in place of grated Parmesan, this classic Italian pasta dish takes on a whole new meaning. You may serve it with a lightly dressed mixed green salad and some warmed ciabatta bread for spontaneous entertaining because it is quick and simple to prepare. Even though this sauce is suitable for use with any pasta form, it is particularly well suited to long, thin pastas such as spaghetti, linguine, fettuccine, or tagliatelle, which have a delicate texture.

Ingredients

• The ingredients are as follows: 400g spaghetti
• 175g tenderstem broccoli, sliced into short pieces
• 15g butter
• 1 tablespoon olive oil
• 1 onion, coarsely diced
• 1-garlic clove that has been peeled and crushed
• Ingredients: 350 g skinless chicken breast fillet, chopped into tiny slices
• 200 g low-fat soft cheese
• Salt and freshly ground black pepper

Method

• Cook the spaghetti in a large pot of gently salted boiling water for 12-14 minutes, or according to the package directions, until it is just just cooked but not falling apart. Stir in the broccoli about 4-5 minutes before the time is up. Meanwhile, in a big deep frying pan, heat the butter and oil over medium heat until shimmering. Add the onion and garlic and cook for 3-4 minutes, or until the shallot and garlic are barely softened. Cook the chicken for 10-12 minutes, tossing periodically, until it is golden brown and cooked through
• Remove from heat. The pasta and broccoli should be drained and added to the frying pan with the soft cheese to heat through. Toss well to combine, then heat for another 1-2 minutes, or until the cheese is melted and the spaghetti is coated. Season with salt and freshly ground black pepper to taste, and serve right away
• Or

Top tip for making Spaghetti alfredo

Green beans or frozen peas can be used in lieu of the broccoli if it is cut and diced. To provide your opinion, please click here (296ratings) Sending your feedback is now possible.

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