ALFREDO CHICKEN PASTA RECIPE RECIPES

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BEST CHICKEN ALFREDO PASTA BAKE WITH CHEESE RECIPE ...



Best Chicken Alfredo Pasta Bake With Cheese Recipe ... image

Looking for an easy chicken casserole recipe? This Chicken Alfredo Pasta Bake Recipe from Delish.com is the best.

Provided by Lauren Miyashiro

Categories     low sugar    nut-free    weeknight meals    dinner    main dish    poultry

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 13

1 lb. penne
4 tbsp. butter, plus more for greasing baking dish
2 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts 
1 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
4 tbsp. all-purpose flour
3 c. half-and-half
1/2 c. freshly grated Parmesan
1 c. shredded mozzarella
1/4 c. freshly chopped parsley

Steps:

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain immediately and set aside.
  • Preheat oven to 350° and butter a large 9"-x-13" baking dish. In a large skillet over medium heat, heat oil. Season both sides of chicken with Italian seasoning, salt, and pepper. Add to skillet and cook until chicken is cooked through, 8 minutes per side. Remove chicken and wipe the skillet clean. Let chicken rest for 5 minutes before slicing crosswise. 
  • Garnish with parsley before serving.

CAJUN CHICKEN ALFREDO RECIPE | GUY FIERI | FOOD NETWORK



Cajun Chicken Alfredo Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Steps:

  • Preheat the oven to 350 degrees F.
  • Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
  • In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
  • When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
  • Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

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  • Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer registers 165°, 8-10 minutes turning once. Remove and let stand at least 5 minutes. Meanwhile, cook fettuccine according to package directions., In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg and remaining salt and pepper. In a small bowl, whisk egg yolks; stir in a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until a thermometer reads 160° and has thickened slightly. , Drain fettuccine; serve with Alfredo sauce, sliced chicken and remaining 1/4 cup Parmesan cheese. Garnish with fresh minced parsley.
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  • Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.
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  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
See details


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This dish's classic sauce is almost as simple as opening up a jar but tastes so much better. The easy chicken Alfredo recipe can be on the table in less than 30 minutes. —Taste of Home Test Kitchen
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Reviews 5
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