FETTUCCINE ALFREDO CASSEROLE RECIPE RECIPES

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CHICKEN FETTUCCINE ALFREDO RECIPE - FOOD.COM



Chicken Fettuccine Alfredo Recipe - Food.com image

This recipe is absolutely delicious, but not a calorie light dish. We save it for special occasions.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 9

1 lb chopped cooked chicken meat
8 tablespoons butter, softened
1/4 cup cream
1/2 cup grated parmesan cheese
6 quarts water
1 teaspoon salt
1 lb fettuccine pasta (dried or fresh)
freshly grated pepper
grated parmesan cheese

Steps:

  • Cream the butter in a bowl with a wooden spoon until it is light and fluffy.
  • Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time.
  • Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
  • Prepare the chicken and keep it warm.
  • You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.
  • Season as you like.
  • Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
  • Bring the water and salt to a rolling boil in a large stock pot.
  • Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
  • Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
  • Immediately drain the pasta into a colander.
  • Make sure it's completely drained before transferring to the hot pasta bowl.
  • Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated.
  • Season with salt and freshly grated pepper.
  • Serve at once and pass grated Parmesan cheese.

Nutrition Facts : Calories 508.9, FatContent 24.9, SaturatedFatContent 13.9, CholesterolContent 167.3, SodiumContent 760, CarbohydrateContent 42.1, FiberContent 0, SugarContent 0.1, ProteinContent 28.3

LIGHTER CHICKEN FETTUCCINE ALFREDO RECIPE | ALLRECIPES



Lighter Chicken Fettuccine Alfredo Recipe | Allrecipes image

This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.

Provided by Chef John

Categories     Alfredo Pasta Sauce

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 10

2 large boneless skinless chicken breasts
2 cups low-sodium chicken broth
4 cloves garlic, minced
ground black pepper to taste
2 cups heavy cream
2 egg yolks
salt to taste
1 pound fettuccine
1 sprig chopped fresh parsley
2 cups freshly grated Parmigiano-Reggiano cheese, divided

Steps:

  • Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
  • Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
  • Return the chicken broth to medium heat and cook until reduced to 1 cup.
  • Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
  • Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
  • Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
  • Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
  • Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
  • Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.

Nutrition Facts : Calories 758.9 calories, CarbohydrateContent 59.6 g, CholesterolContent 239.4 mg, FatContent 41.8 g, FiberContent 2.8 g, ProteinContent 37.8 g, SaturatedFatContent 24.2 g, SodiumContent 505.2 mg, SugarContent 2.9 g

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