CHICKEN ALFREDO WITH JARRED SAUCE RECIPES

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CHICKEN ALFREDO PIZZA RECIPE | ALLRECIPES



Chicken Alfredo Pizza Recipe | Allrecipes image

This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!

Provided by lighthousekeeper

Categories     Chicken Alfredo

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 24

4 tablespoons butter
¼ teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
¾ cup grated Romano cheese
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
1 cup warm water
1 (.25 ounce) package instant yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon dried rosemary
¼ teaspoon garlic powder
3 cups all-purpose flour
2 boneless chicken breast halves, roasted
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
¼ teaspoon garlic powder
¼ teaspoon salt

Steps:

  • To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
  • To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
  • To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
  • To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
  • Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

Nutrition Facts : Calories 411.3 calories, CarbohydrateContent 43 g, CholesterolContent 57.6 mg, FatContent 18.3 g, FiberContent 1.7 g, ProteinContent 17.8 g, SaturatedFatContent 9 g, SodiumContent 517.2 mg, SugarContent 3.3 g

EASY INSTANT POT CHICKEN ALFREDO - KITCHN



Easy Instant Pot Chicken Alfredo - Kitchn image

Instant Pot Chicken Alfredo is an shortcut dinner that tastes just like the creamy classic.

Provided by Meghan Splawn

Categories     Pasta dish    Main dish    Dinner    Poultry dish    One-pot pasta    Noodles

Total Time 2100S

Prep Time 900S

Cook Time 1200S

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
2 large boneless, skinless chicken breasts (about 1 pound total), cut into 1-inch pieces
4 cloves garlic, minced
1/2 teaspoon kosher salt
2 cups water, divided
1 (15-ounce) jar Alfredo sauce
8 ounces dried fettuccine pasta
1/2 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley leaves

Steps:

  • Turn on an electric pressure cooker or Instant Pot to sauté. Once heated, add the olive oil, followed by the chicken. Cook, stirring occasionally, until the chicken begins to brown, 2 to 3 minutes. Add the garlic and salt and cook, stirring occasionally, until chicken is cooked through and no longer pink, about 5 minutes more.
  • Turn the pressure cooker off. Add 1/2 cup of the water and scrape the bottom of the pot to loosen any browned bits. Add the alfredo sauce and stir to combine well. Using your hands, break the fettuccine in half, then place it evenly over the chicken-alfredo mixture. Do not stir from this point on.
  • Rinse the alfredo sauce jar with the remaining 1 1/2 cups water (pour the water into the jar, cover, and shake gently) and then pour the water over the pasta. Remember — no stirring here.
  • Seal the pressure cooker. Use the manual setting to set the pressure cooker to cook for 8 minutes under HIGH pressure. It will take 10 to 12 minutes to come up to pressure.
  • When the cook time is done, immediately do a quick release of the pressure. Turn the pressure cooker off. Open it, add the Parmesan, and stir quickly to combine. Cover the pressure cooker again and let sit for 3 minutes for the cheese to melt and the sauce to thicken. Sprinkle with the parsley and serve immediately.

Nutrition Facts : SaturatedFatContent 11.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 63.4 g, SugarContent 4.6 g, ServingSize Serves 4, ProteinContent 59.1 g, FatContent 35.1 g, Calories 819 cal, SodiumContent 1658.5 mg, FiberContent 3.1 g, CholesterolContent 0 mg

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