BEST CHICKEN FOR ALFREDO RECIPES

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BEST INSTANT POT CHICKEN ALFREDO RECIPE - HOW TO MAKE ...



Best Instant Pot Chicken Alfredo Recipe - How to Make ... image

Have chicken alfredo in an instant with this recipe from Delish.com.

Provided by Lena Abraham

Categories     dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 2

Number Of Ingredients 14

2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. garlic powder
1 tbsp. olive oil
2 tbsp. butter
3 cloves garlic, minced
1 1/2 c. heavy cream
1/2 c. whole milk
2 c. low-sodium chicken broth
1/2 tsp. dried basil
8 oz. fettuccine noodles
1 c. freshly grated Parmesan
1 tbsp. chopped parsley

Steps:

  • Season chicken breasts with salt, pepper, and garlic powder. Preheat Instant-Pot to Sauté (normal) setting. When the Instant-Pot says it's hot, add oil then add chicken. Cook until golden all over, about 4 minutes per side. Remove from pot and set aside.
  • Melt butter in bottom of Instant Pot and cook garlic until fragrant, 1 minute. Pour in cream and milk. Bring to a simmer and let thicken slightly, 2 to 3 minutes. Add chicken broth and dried basil, stirring to combine. Break noodles in half and place them in the pot, along with the chicken breasts.
  • Lock lid and cook on high for 8 minutes. Let Instant Pot release steam naturally. Remove chicken and slice, and return to pot. Stir in Parmesan and parsley before serving.

CHICKEN ALFREDO RECIPE | BBC GOOD FOOD



Chicken alfredo recipe | BBC Good Food image

Our easy chicken alfredo pasta recipe is rich, creamy and the perfect antidote to hunger pangs. You're just two steps away from cheesy pasta perfection.

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

1 tbsp olive oil
4 skinless boneless chicken thighs, cut in half
300g fettuccine, or tagliatelle
1 tbsp butter
200ml double cream
½ a nutmeg, grated
100g parmesan
parsley, chopped, to serve

Steps:

  • Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
  • Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
  • 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.

Nutrition Facts : Calories 757 calories, FatContent 43 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.61 milligram of sodium

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