How To Cook Chicken Alfredo Pasta

How To Make Classic Chicken Alfredo Pasta: The Easiest, Simplest Method

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.

• 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.

• Cook the pasta in a big pot of boiling salted water until al dente. Start this before you begin cooking the chicken, and you will be able to add the dry spaghetti at the same time you begin cooking the chicken breast. Keep a cup of the pasta water aside in case you need to dilute the sauce. Cook the chicken breasts in a mixture of oil and butter until they are golden brown and crisp. This is our favorite method for cooking golden, crispy chicken. You may learn more about ithere by visiting their website. While you are finishing the sauce, you may cover the chicken breasts with aluminum foil to keep them warm. The pasta is finished, the chicken is ready, now create your sauce. Cooking the Alfredo sauce takes only a few minutes in the same skillet you used to cook the chicken
• Simply toss everything into the sauce skillet once it has been cooked and drained. When the sauce has thickened to your liking, add the pasta and a splash of pasta water and toss to combine. If preferred, you can also include the chicken in this step. Serve as soon as possible

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. Didn’t I Just Feed You? is a weekly podcast on food and family that she co-hosts with her husband. FollowMeghan

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

• 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

Chicken Alfredo Recipe {Easy and Amazing!}

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

Cooking Ahead: Although chicken Alfredo is best served immediately after it is prepared, it may be prepared up to 1 day ahead of time. The sauce should not be made ahead of time, since it will lose its flavor. Refrigerate any leftovers in an airtight container if they are not used immediately. For up to three days, it will keep well. Reheating Chicken Alfredo is simple: just follow these steps. Warm it gradually over low heat on the stovetop until it’s fully absorbed, taking in mind that the sauce may most likely separate throughout the heating process.

• 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

• 4 tablespoonsbutter cubed or sliced into large cubes or slices, 2 cupsheavy whipping cream, 1 bulb finely chopped garlic, 3/4 teaspoon garlic powder, 3/4 teaspoon Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper, 2 cups freshly grated Parmesan cheese

• 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.

Homemade Chicken Fettuccine Alfredo from The Food Charlatan

The fact is, if you have never experienced homemade Chicken Fettuccine Alfredo, you haven’t really lived. Real, creamy, from-scratch Alfredo sauce is undoubtedly one of the most wonderful things you can eat; store-bought Alfredo sauce is nothing more than a weak imitation of the real thing. Put up a delectable creamy sauce with pasta and perfectly seared, juicy chicken for a sumptuous and simple dinner meal that can be completed in about 30 minutes. There’s some exciting news for you! California has recently reopened its hair salons for business!

1. Eric has been complaining about the fact that he needs a haircut for several weeks.
2. Do you cut your own hair if you’re a guy?
3. He enjoys having his hair trimmed by my mother, and he enjoys adding up all of the money that he has accumulated over the years.
4. “This will be a lot of fun!
5. For the next 40 years, we can go back and see how many thousands of dollars we saved!” As a result, the haircut took three hours and we didn’t talk for many days thereafter, we concluded that if we wanted to keep our marriage together, we needed to spend the money on professional haircuts.
6. (I’m not joking; it wasn’t that bad!) Is everyone enrolled at a school yet?
7. But, after all, online learning scarcely counts as formal education, so there’s no net loss?

We took a road trip up to Seattle to see our friends Sarah and Brian, who had recently relocated there after spending three years in Japan (Brian is in the military).

We had a total of 9 children between us, so we were always being counted wherever we went.

(After all, why should I claim these rapscallion offspring as my own?) The kids had a great day, and we all had a great time as well.

Alert the nerds!

Who among us enjoys a delicious Chicken Fettuccine Alfredo?

So I’ll abstain from commenting, but I strongly encourage you to watch that episode if you haven’t already.

Also, it’s the first episode in which Jim and Pam are shown holding hands, so that alone makes it worth watching. (The Office is only accessible on Netflix until January, so get your fix while you can! Bring on the sobs! What are we going to watch now that nothing else appeals to us?)

How to make Chicken Fettuccine Alfredo

It’s hard to think that something as classic as chicken fettuccine alfredo can be made in such a short amount of time and with such little effort. However, the first time you do it, it will only take you around 30 minutes, maybe even 40 minutes the first time. Alternatively, if you have children who enjoy tormenting one other in the background, this will most certainly slow you down. First and foremost, we must sear our chicken. First, cut your chicken breasts in half horizontally into cutlets, as seen in the picture: Slice the chicken using a sharp knife rather than sawing it, which will result in shredded chicken, which is not what we want.

1. Season it with salt, pepper, and a pinch of smoky paprika before grilling it.
2. It also gives the chicken a lovely shade of pink.
3. Once it’s in the pan, don’t touch it again!
4. When you are ready to turn the chicken, add a small amount of butter.
5. In addition, if you cook the chicken entirely in butter rather than oil, the butter will get overly brown and smoky.
6. Make sure you use a lot of butter.
7. After all, making chicken alfredo is not a good idea if you’re trying to lose weight or follow a diet.
8. If you’re a wimp, you can make your contribution smaller.
9. Garlic, on the other hand, should not be underestimated!
10. To prepare each clove, I prefer to smash it first, peel it, and then chop it.

How do you thicken Alfredo sauce?

The answer is a tub of cream. You will not require more cream if you are using real, thick cream in order to achieve the desired texture for your sauce. We’re going to use 2 cups of cream. Yes, there are two cups. Please don’t make me feel bad by attempting to make this healthy. Dinner should consist of chicken Alfredo and no dessert. The other thickening agent is parmesan cheese. Make your own parmesan cheese by grating it yourself. If possible, avoid using pre-shredded cheese, and for the love of God, avoid using powdered cheese.

Slowly incorporate the parmesan Parmesan into the sauce.

This will aid in the melting process.

How do I add flavor to Alfredo sauce?

When it comes to making a tasty alfredo sauce, parmesan cheese is your key ingredient! Garlic is also included. Garlic, garlic, and more garlic. The only additional seasonings are salt, pepper, and a dash of nutmeg and cayenne pepper, to taste. The nutmeg lends a lovely warmth, and the tiny quantity of cayenne pepper adds fantastic flavor without adding much heat. Add the pasta in little amounts at a time so that it is easy to mix in and coat all of the pasta.

When you throw it all in at once, it has a tendency to clump together on you. Actually, we could simply stop here and be done with it. Take a look at this gorgeous fettuccine! But it’s impossible to say no to this sear. YUMMMM. Please, bring on the fried chicken.

What goes with Chicken Alfredo?

Something that is green. You’re going to need something green to combat all of these carbohydrates! Salad, broccoli, asparagus, sautéed zucchini, roasted Brussels spouts, green beans, spinach salad, and anything else that is green is acceptable. Alternatively, you might use carrots or cauliflower. You could also toss in some cooked broccoli right into the pasta pot before serving. To soak up all of that alfredo sauce, it’s always a good idea to use freshly baked bread, such as this One Hour French Bread!

More easy weeknight dinners you will love!

• Cauliflower Alfredo Sauce (Cauliflower Alfredo Sauce) In lieu of today’s meal, here is a truly tasty and nutritious alternative: The Best Baked Ziti (Postpartum Ziti). This is my favorite dish to serve to new mums! It’s INCREDIBLY delicious. Take a look at the reviews. Pasta with Chicken in a Greek Style a tasty pasta meal infused with the flavors of Greece that you adore
• Chicken Stroganoff made in the slow cooker is simple and delicious. Cream cheese is used in the preparation of this white sauce. It’s very delicious
• Lemon Broccoli Pasta in a Skillet in 20 Minutes This is one of my most popular recipes, and it’s easy to see why! Simple and delicious
• Pesto Penne with Chicken is ready in 30 minutes. Who doesn’t enjoy a good chicken and pesto combination? Lasagna with chicken and pesto in a white sauce Currently, the only product that can compete with traditional lasagna is white lasagna. Pasta with Ricotta and Fresh Peas in a Lemon Sauce This one has a distinct flavor and is one of a kind
• Created by Diane’s Caprese Pasta Salad
• Diethood’s Creamy Shrimp Fettuccine
• And Butter Be Ready’s One Pot Creamy Beef Pasta are all delicious options.

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Homemade Chicken Fettuccine Alfredo

Servings:4 Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes The fact is, if you have never experienced homemade Chicken Fettuccine Alfredo, you haven’t really lived. Real, creamy, from-scratch Alfredo sauce is undoubtedly one of the most wonderful things you can eat; store-bought Alfredo sauce is nothing more than a weak imitation of the real thing. Put up a delectable creamy sauce with pasta and perfectly seared, juicy chicken for a sumptuous and simple dinner meal that can be completed in about 30 minutes.

For the chicken

• (1.5 pound) 2 big chicken breasts
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smokey paprika
• 2 tablespoons oil (vegetable, canola, or light olive oil)
• 1 tablespoon butter

For the fettuccine

• To make the pasta water, combine 1 teaspoon kosher salt and 12 ounces fettuccine.

For the Alfredo sauce

• 3/4 cup butter (1 and 1/2 sticks)
• 5 cloves garlic, chopped
• 2 cups heavy cream*
• 11/4 teaspoon kosher salt
• 1/2 teaspoon black pepper, or more to taste
• 1/8 teaspoon cayenne pepper, which adds flavor but not heat
• 1/8 teaspoon nutmeg
• 1 1/2 cups finely shredded block Parmesan cheese

To garnish

• A little more parmesan cheese for garnishing
• Little chopped parsley for garnishing

• Make the chicken according to package directions. Using a sharp knife, cut each chicken breast in half horizontally to form a thin cutlet from the bird. Begin by cutting along the thick edge of the chicken breast. Take a look at the images. If everything goes according to plan, you should have four thin pieces of chicken that are the same shape as a chicken breast, but thinner
• A small mixing bowl is ideal for combining the following ingredients: 1 and 1/4 teaspoons salt, 1/2 teaspoon pepper, and 1/4 teaspoon smoky paprika. Use paper towels to pat the chicken skin dry on both sides until it is completely dry. Sprinkle the spice mixture all over the chicken, on both sides, and massage it in with your fingers. A 12-inch saute pan should be heated for at least 3 minutes on a medium high heat. Add 2 teaspoons of oil once the pan is heated. To coat, swirl the container. The oil should begin to shimmer as soon as you add the chicken to the pan
• Carefully arrange the chicken in the pan. You won’t be able to relocate it once it reaches the pan, so plan ahead of time. Please do not overcrowd the chicken. If your pan isn’t large enough, you may cook it in many batches. Do not poke, prod, or otherwise manipulate the chicken in any way. It must remain in place in order to get a beautiful sear
• Once all of the chicken has been added to the pan, reduce the heat to medium. Cook the chicken for 3 to 4 minutes on each side. You can tell when the chicken is cooked by how much oil is sticking to the pan as you flip the pieces of chicken. Usetongs to flip each piece of chicken, turning the pan as needed to coat it with oil. Add 1 tablespoon butter to the pan and swirl the pan to ensure that it is evenly distributed. (The butter aids in the browning of the chicken as well as adding taste.) Using a meat thermometer, check the temperature of the chicken on the second side after about 2 minutes, until the other side is a deep golden brown and the meat thermometer reads 160 degrees F. Transfer the chicken to a platter and cover it with aluminum foil to keep it warm. Keep all of the liquids in the pan. (Turn off the heat if you aren’t ready to start making the sauce just yet.) Cook the fettuccine in the meantime. Fill a three-quart saucepan halfway with water. Bring the mixture to a boil over high heat, adding 1 tablespoon kosher salt as needed. Add 12 ounces of fettuccine when the water comes to a rolling boil. Stir the noodles occasionally to ensure that they do not cling together. Cook for approximately 10 minutes, or until the noodles are al dente (be careful not to overcook!). Drain the noodles, but keep approximately a cup of the pasta water aside for later use if necessary. Place it in a small dish and set it away. Then sprinkle a little amount of olive oil over the noodles and toss to ensure that they do not adhere to one another. Set aside while you prepare the alfredo sauce. Using the same pan that you cooked the chicken in, melt 3/4 cup butter (1 and 1/2 sticks) over medium heat until the butter is melted. Allow it to melt and bubble for a few minutes (do not allow it to brown), then add 5 cloves of minced garlic that have been crushed. Cook for 1 minute, or until the garlic is aromatic, then slowly pour in 2 cups of cream while stirring constantly. Please take your time. Toss in 1 1/4 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon nutmeg, and simmer over medium heat for approximately 2-3 minutes, or until you see soft bubbles on the edge of the pan. Don’t bring the sauce to a full boil or it may break down (meaning it will look curdled instead of smooth). Reduce the heat to a medium-low setting. 1 and 1/2 cups parmesan cheese should be finely grated using the best grater available. I do not advocate using pre-shredded parmesan cheese in this recipe (and definitely not the powdered stuff). Pre-grated cheese will not melt as effectively as freshly grated cheese, resulting in clumpy sauce. Add the cheese to the sauce a few teaspoons at a time, stirring constantly. Sprinkle some cheese into the pan and stir for a few seconds to let it melt, then add a little more cheese and stir, and so on. This will aid in the melting of the cheese, resulting in a smoother sauce in general. As soon as all of the cheese has been added, taste the sauce and adjust the spices as needed
• Add the noodles in stages to ensure that they are all thoroughly covered with sauce. Add approximately a third of the mixture, swirl to coat, then the next third, and so on. Using a sharp serrated knife, slice the chicken into strips against the grain to make it more tender. It is possible to either dish the pasta and place the chicken on top to serve, or you may add the chicken to the pasta in the pan and toss everything together. If you need to wait a few minutes before serving, turn the heat down to low and cover the pan tightly. Because the sauce will continue to thicken as it rests, add a couple tablespoons at a time of the reserved pasta water, stirring constantly, right before serving. Extra parmesan cheese and a sprinkling of parsley should be sprinkled on top of each serving.

*Heavy cream is often found near the milk section of the grocery store. It is referred to as whipped cream in some circles. The varied titles reflect to the varying degrees of fat present in the food. (It is not necessary to use heavy cream for this recipe. The larger the percentage of fat in your sauce, the richer it will be.) Heavy cream is not the same thing as coffee creamer. When you milk a cow, the thick, rich portion of the milk rises to the top of the milking container. Those of you who are familiar with cream may find it strange that I am describing it, but it is one of the most often asked questions when I post a recipe that calls for cream!

Cuisine:Italian Alfredo, chicken, fettuccine, handmade, and pasta are some of the keywords to remember.

This One Pot Chicken Alfredo Is Sure To Please Any Crowd

*Heavy cream is normally found in the dairy section of the grocery store near where the milk is. Whipping cream is another name for this product. Various fat content levels are denoted by the various names. The cream used in this recipe can be any sort of cream.) When it comes to sauce richness, the higher the fat level is, the better. Using heavy cream instead of coffee creamer is not a good idea! Whenever you milk a cow, the thick, rich portion of the milk rises to the top. It may seem strange to those of you who are familiar with the term “cream,” but it is one of the most often asked questions when I post a recipe that calls for it.

Cuisine:Italian Alfredo, chicken, fettuccine, handmade, pasta are some of the keywords to remember.

Calories:1419kcal We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a mechanism for us to earn revenue by referring to Amazon.com and connected sites. Amazon Services LLC Associates Program

1. If you like a thicker sauce, heavy cream or half-and-half can be substituted for the milk—this is never a bad idea. Are you a big admirer of dark meat? Change the thighs for the breasts! Just make sure you allow enough of time for them to cook. Thighs take significantly longer to cook in the pan, and they really cook better when they are cooked quickly in the oven. This technique is used to make our garlic butter baked chicken thighs, which are really delicious. Use your imagination when it comes to the noodles: fettuccini is a traditional, but angel hair or spaghetti would also work well! Just make sure that any pasta you pick can be thoroughly submerged in your boiling liquid before proceeding. Do you feel like you could use some vegetables? After the pasta is finished cooking, toss in a couple of large handfuls of spinach and a few split grape tomatoes. If you’re missing some crunch, toast some panko bread crumbs in a skillet with some butter and serve with a handful of fresh parsley on top. This approach works for any type of pasta, and the extra texture really brings it to the next level.

Did you make this? Please share your experience with us in the comments box below! Yields:4 Preparation time: 0 hours and 10 minutes Time allotted: 0 hours 30mins 2 tablespoons of extra-virgin olive oil 2 boneless, skinless chicken breasts (boneless, skinless chicken breasts) Kosher salt is a kind of salt that is kosher. peppercorns that have been freshly ground 1 1/2 cups of whole milk 1.5 c. low-sodium chicken broth2 cloves chopped garlic 1 1/2 cup 8oz.fetuccini a half-cup of thick cream 1 cup freshly grated Parmesan cheese Freshly cut parsley will be used as a garnish.

1. Heat the oil in a large pan over medium-high heat until shimmering. Season with salt and pepper after adding the chicken. Cook for 8 minutes per side, or until golden brown and cooked through. Allow for 10 minutes of resting time before slicing
2. Add milk, broth, and garlic to pan. Cook until the vegetables are tender, seasoning with salt and pepper as needed. Stir regularly for approximately 3 minutes after adding the fettuccine. Allow for another 8 minutes of cooking time until the pasta is al dente. Stir in the heavy cream and Parmesan until everything is well blended. Continue to cook until the sauce thickens. Remove the pan from the heat and add the cut chicken. Garnish with parsley if desired.

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. Lena Abraham is a model and actress. Senior Editor in Charge of Food Lena Abraham works as a Senior Culinary Editor at Delish, where she creates and designs recipes for video and photo shoots, as well as keeping up with the latest food and cooking trends.

You may be able to discover further information on this and other related items at the website piano.io.

Chicken Alfredo Spaghetti Recipe

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Directions

• Step 1: Preheat the oven to 400 degrees Fahrenheit. Advertisement
• Step 2
• In a big heavy skillet, heat the oil over medium high heat until it is hot, about 2 minutes. After browning the chicken breasts on both sides for 15 to 20 minutes, transfer the pan to the oven and bake for another 15 to 20 minutes, or until the chicken is cooked through. Transfer the chicken to a chopping board and let it rest for 10 minutes before slicing it. Please do not clean the skillet after use. Step 3: In a skillet over medium heat, bring the cream, butter, and 1/2 teaspoon of salt and pepper to a boil, scraping up any browned pieces from the bottom of the pan. Remove the chicken from the pan and set it aside. Step 4: Cook the pasta till al dente in a large saucepan of boiling salted water, stirring occasionally. After draining the pasta, reserve 1/2 cup of the cooking water and set it aside. In a pan, toss the pasta with the sauce, cheese, and 1/4 cup of the pasta boiling water until well combined. Increase the amount of pasta cooking water used to make a thinner sauce, then season to taste with salt and pepper and serve

Easy Chicken Alfredo with Fettuccine Recipe

With this very quick Chicken Alfredo, our Alfredo sauce transforms chicken and pasta into something truly exceptional – a meal that is packed with creamy goodness while being so simple that it can be on the dinner table in no time at all! Start with cooked chicken breast strips to expedite the process of getting this meal on the table.

Ingredients

The cost of one recipe is $9.25.

• A jar (14.5 ounces) Prego® Roasted Garlic Parmesan Alfredo Sauce
• 8ounces (half of a 1-pound package) cooked and drained fettuccine pasta
• 2 tablespoons chopped fresh parsley. 1 1/4 pounds skinless, boneless chicken breast halves, sliced into strips. 1/2 teaspoon salt. 1/4 teaspoon powdered black pepper.

Instructions

• Preparation shortcut:Instead of using fresh chicken, you may use 2 packages (each weighing about 9 ounces) of chilled cooked chicken strips and skip step 1.

• Stir in 1/4 cup crumbled cooked bacon (about 4 slices cooked, drained and crumbled) with the sauce to make a Chicken Bacon Alfredo.

• Cook the oil in a 12-inch skillet over medium-high heat until shimmering. Season the chicken breasts with salt and pepper to taste. In a large pan, sauté the chicken until it is cooked through, tossing regularly, until the chicken is cooked through. Remove the chicken from the skillet and cover with aluminum foil to keep it warm. Reduce the heat to a medium setting. Step 2Heat the Alfredo sauce in a pan, stirring constantly, until it is hot. Toss in the chicken and fettuccine to coat with the sauce. To finish, sprinkle with parsley and serve immediately

Reviews

• Thank you very much. Rhonda A. is a woman who lives in the United States. 15th of March, 2017 These recipes are fantastic and quite simple to follow! The Campbell’s Soup Company is grateful for making cooking a bit simpler
• This is very excellent. JohnJamson The 25th of February, 2015 This is very wonderful
• Tastyanonymousity on the 3rd of September, 2014 By utilizing a 1 pound package of fresh, pre-cooked chicken strips, I was able to avoid the first step (as well as the oil). When I combined the sauce, fettuccine, and chicken, I used freshly ground pepper to season the mixture. Also, because my family like mushrooms, I included a container of sliced mushrooms in the recipe (drained). It was a huge hit, and it was so quick and simple to prepare thanks to the pre-cooked chicken
• It’s simple and effective. Chuck A. is a well-known figure in the world of sports. Tuesday, September 2, 2014 It’s something you can throw together in no time at all, and it’s also extremely tasty. I also added a pinch of garlic salt to the dish.

Recommended Recipes

I appreciate it. Rhonda A. is a woman who lives in the United States of America. The 15th of March, 2017 is a Saturday. These recipes are fantastic, and they are quite simple to prepare. We appreciate you making cooking a bit simpler, Campbells. Deliciousness awaits you here. JohnJamson on the 25th of February, 2015. The food here is just delectable. Tastyanonymousity The third of September is approaching. Because I used a 1 pound package of fresh, pre-cooked chicken strips, I was able to skip the first step (and the oil).

A container of sliced mushrooms was also sent because they are popular among my family (drained).

It’s straightforward and effective.

On September 2, 2014, the United States of America It’s something you can throw together in no time at all, and it’s also extremely delicious.

Ingredients

• 1 bag (12 oz) frozen broccoli cuts, thawed
• 2jars (16 oz each) Alfredo pasta sauce
• 2cups shredded mozzarella cheese (8 oz)
• 12oz (approximately 4 cups) uncooked penne pasta (from a 16-oz box)
• 2tablespoons olive oil
• 2packages (14 oz each) chicken tenders (not breaded), cut into 1-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

Steps

• 1Preheat the oven to 350°F
• 2cook the pasta according to the package directions
• 3 Meanwhile, heat the olive oil in a 12-inch nonstick pan over medium-high heat until shimmering. Cook for 6 to 8 minutes, or until the chicken is no longer pink, adding salt and pepper as needed. 4 Carefully toss in the pasta, broccoli, and Alfredo sauce until everything is thoroughly combined. 5 Spoon the pasta mixture into a 13×9-inch (3-quart) glass baking dish that has not been oiled
• Sprinkle with cheese. Place in oven for 25 to 30 minutes, or until cheese is melted and fully cooked.

Tips from the Pillsbury Kitchens

• To make sure that chicken and broccoli chunks are uniformly distributed, move chicken and broccoli chunks about while spreading the pasta-chicken mixture in the baking dish
• Tip 2Prepare a small dish of finely sliced fresh basil or even dried leaves to garnish each serving of chicken-alfredo pasta bake with freshly ground pepper
• Baking the chicken-Alfredo casserole lets the flavors to merge together while the cheese melts, which is a good thing. Adding 1/3 cup shredded Parmesan cheese along with the mozzarella will give the dish an even more genuine Alfredo flavor. tip The following is a one-pot chicken Alfredo Penne recipe that has everything we love: a few simple ingredients, a single pan, and all of your favorite tastes. recipe for Lightened-Up Chicken-Alfredo Baked Penne, which is a lighter version of our chicken-Alfredo bake, is our fifth recommendation. There are less calories, but the same amount of affection and flavor as the original

Nutrition Information

780 calories, 46 grams of total fat, 42 grams of protein, 49 grams of total carbohydrate, and 3 grams of sugar

Nutrition Facts

Sodium1010mg42 percent Potassium240mg7% Total Carbohydrate49g16 percent Dietary Fiber3g13 percent Sugars3gProtein42gVitamin A35% Vitamin C15% Calcium40% Iron10%

Exchanges:

Two servings of starch, zero servings of fruit, one serving of other carbohydrate, zero servings of skim milk, zero servings of low-fat milk, zero servings of milk, one-half serving of vegetables, zero servings of very lean meat The following ratios are used: 4 1/2 pounds of lean meat; zero pounds of high-fat meat; and six pounds of fat;*Percent Daily Values are calculated using the 2,000 calorie diet.

More About This Recipe

• It is possible to order chicken Alfredo, also known as fettuccine Alfredo with chicken, on restaurant menus all around the country. Despite the fact that the phrases are sometimes used interchangeably, fettuccine is the name of the pasta that is used in the meal and Alfredo is the name of the sauce. When creating chicken Alfredo, you may use whatever type of pasta you choose, although the most frequent are penne and fettuccine. It was founded in 1914 by Alfredo di Lelio, a Roman restaurant entrepreneur. Alfredo is known for his signature sauce. She was extremely nauseated and had difficulty keeping food down when she became pregnant with his child. Lelio prepared a simple supper of spaghetti mixed with butter and Parmesan for his wife. It was designated as her “pregnancy meal,” and Lelio later included it on the menu of his restaurant. Following a visit by two American actors to Lelio’s restaurant, where they ordered the fettuccine Alfredo, the dish was eventually brought to the United States. They were so taken with it that they asked for the recipe and took it back to the United States. The dish grew popular in America, and Lelio’s restaurant became well-known as a result, yet in Italy, fettuccine Alfredo is regarded to be a basic meal of noodles tossed in butter, rather than a gourmet dish. In order to achieve the creamy Alfredo sauce that we know and love today, additional ingredients like as milk, cream, and cheese were eventually added. Several variations of fettuccine Alfredo may be found in restaurants around the United States, with the most common additions being broccoli, shrimp, and chicken (see below). However, cooking pasta in your own home may result in a simple, yet magnificent supper
• It is certainly one of the most well-known pasta dishes we order from restaurants.

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Chicken Alfredo Recipe

This Chicken Alfredo recipe will provide you with a delicious fettuccine pasta meal topped with a thick and creamy sauce. I appreciate how simple it is to put together. Consider the possibility of creating your own pasta in around 25 minutes. That is incredible! This spaghetti meal can be served on any occasion of your choosing. During the holidays, this is a great candidate to consider. During the Christmas season, I like to prepare the Filipino version of spaghetti carbonara. My spread would benefit from this addition.

Allow me to provide you with a high-level summary.

How to Make Chicken Alfredo

This is without a doubt one of the simplest pasta meals with meat sauce that you will ever cook. This process is made up of three simple steps. The first step is the preparation of the spaghetti. In the second step, you’ll be frying the chicken breast. The final step is to finish making the Alfredo sauce. When I’m preparing any type of pasta, I always follow the directions on the package. This provides me an estimate of how long the cooking process will take. When preparing any type of pasta, simply follow the package directions.

• Additionally, I spray olive oil over the fettuccine after dumping the water to prevent it from clinging to one another during cooking.
• That is, in fact, the real procedure that we are following.
• In a small saucepan, melt a few tablespoons of butter and then add the olive oil.
• Cook the chicken breasts for 3 minutes per side in a hot pan.
• Once the chicken has been allowed to cool, slice it into serving pieces.
• Melt the remaining butter in the pan in which the chicken was cooked to begin preparing the white sauce for the chicken.
• By doing so, you are really diluting aromatic meat particles from the pan, which serves to improve the flavor of the sauce.
• It will have a stronger chicken flavor as a result of this.
• Continue to cook for another 2 to 3 minutes on a low to medium heat setting.

The final step, once all of the procedures have been completed, is to add the cooked fettuccine to the pan. Toss until the vegetables are well covered with the sauce. Garnish with parsley if desired. You should definitely give this dish a go. Good luck in the kitchen!

Chicken Alfredo

Fettuccine pasta with chicken in a creamy white sauce is a classic combination. Course Recipe for Alfredo pasta with fettuccine, from Pasta Cuisine ItalianKeyword Preparation time: 5 minutes Cooking Time: 30 min. Calories4929kcal

• 12 ounces boneless chicken breast
• 1 piece Knorr Chicken Cube
• 1 pound fettuccine cooked according to package directions
• 2 cups heavy cream
• 3 1/4 cup parmesan cheese grated
• 6 tablespoons butter
• 2 tablespoons parsley chopped
• 3 tablespoons butter
• 2 tablespoons parsley chopped 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

• Cook the fettuccine according to the directions on the box. Remove the chicken from the water and put it aside. Season it with salt and pepper. Allow it to sit for 10 minutes before proceeding. Melt 3 tablespoons butter in a pan. Pour in the olive oil
• Cook the chicken for 3 minutes per side in a hot pan. Take the chicken out of the pan and set it aside. Using a sharp knife, cut into serving pieces. Remove the pan from the heat and melt the remaining butter in it. Pour in a lot of heavy cream. Stir and bring to a boil
• Knorr Chicken Cube should be added. Place the chicken in a skillet with the Parmesan cheese and cook until the cheese has melted. Cook for another 2 minutes before adding the fettucine. Toss. Add the parsley and season with freshly ground black pepper
• Serve while still hot. Spread the word and have a good time

The following are the calories: 4929kcal|340g carbohydrate|175g protein|321g fat|176g saturated fat|Cholesterol: 1483mg sodium 3432mg potassium 2836mg fiber 15g sugar 10g vitamin A 10739IU vitamin C 18mg calcium 1404mg iron 11 mg 10739IU vitamin C 18mg iron 11 mg

Watch How to Cook Chicken Alfredo Pasta

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|