CHICKEN ALFREDO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Bright broccoli, zucchini and sweet red pepper lend fresh taste to this rich chicken and pasta entree. Cream cheese makes the smooth sauce a snap to stir up. —Jody Stewart, Goldsboro, North Carolina
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Nutrition Facts : Calories 353 calories, FatContent 27g fat (16g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 268mg sodium, CarbohydrateContent 13g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 16g protein.
BEST PERFECT CHICKEN ALFREDO RECIPE - HOW TO MAKE EASY ...
Oh, chicken alfredo?: It's the classic pasta we just can't seem to get enough of. Of course there are tons of jarred pasta sauces? you can buy, but making alfredo from-scratch is actually so easy.
Provided by Lena Abraham
Categories ?? dinner main dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. Remove from heat and stir in sliced chicken. Garnish with parsley.
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- In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. Remove from heat and stir in sliced chicken. Garnish with parsley.
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