HOW TO MAKE ALFREDO RECIPES

CHICKEN PENNE ALFREDO RECIPE: HOW TO MAKE IT

Chicken Penne Alfredo Recipe: How to Make It image

Cream cheese just might steal the show here. Combined with chicken, penne pasta, veggies and savory seasoning, it makes for a silky feast. —Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 5 servings.

Number Of Ingredients 8

Ingredients

2 cups uncooked penne pasta
1 package (16 ounces) frozen broccoli-cauliflower blend
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon butter
1 package (8 ounces) cream cheese, cubed
1 cup shredded cheddar cheese
1 cup chicken broth
1 envelope Lipton savory herb with garlic soup mix

Steps:

Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

Nutrition Facts : Calories 524 calories, FatContent 28g fat (16g saturated fat), CholesterolContent 125mg cholesterol, SodiumContent 999mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 32g protein.

BEST CRAB ALFREDO RECIPE - HOW TO MAKE CRAB ALFREDO

Best Crab Alfredo Recipe - How to Make Crab Alfredo image

Looking for the best Red Lobster crab alfeedo copycat? We got you.

Provided by DELISH.COM

Categories seafood

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 13

Ingredients

12 oz. fettuccine or linguine
3 tbsp. butter
3 cloves garlic, minced
3 tbsp. all-purpose flour
1 c. heavy cream
1 c. low-sodium chicken broth
1 1/2 c. freshly grated Parmesan, plus more for garnish
1 tbsp. Old Bay, plus more for sprinkling
kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, plus more for garnish
1 lb. lump crab meat
Juice of 1/2 lemon

Steps:

In a large pot of salted boiling water, cook linguine according to package directions until al dente. Drain and return to pot. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden. Pour over heavy cream and chicken broth and simmer until thick, 3 minutes. Add Parmesan and let melt, 2 minutes. Season with Old Bay, salt, and pepper. Stir in parsley and crab meat and toss until coated, then add linguine and toss until fully combined. Garnish with Old Bay, parsley, and Parm and squeeze with lemon.

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CHICKEN PENNE ALFREDO RECIPE: HOW TO MAKE IT

Cream cheese just might steal the show here. Combined with chicken, penne pasta, veggies and savory seasoning, it makes for a silky feast. —Simple & Delicious Test Kitchen
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
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Calories 524 calories per serving

Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

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In a large pot of salted boiling water, cook linguine according to package directions until al dente. Drain and return to pot. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden. Pour over heavy cream and chicken broth and simmer until thick, 3 minutes. Add Parmesan and let melt, 2 minutes. Season with Old Bay, salt, and pepper. Stir in parsley and crab meat and toss until coated, then add linguine and toss until fully combined. Garnish with Old Bay, parsley, and Parm and squeeze with lemon.

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Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside. Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk. Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper. Garnish with more parmesan and parsley.

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Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking., Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

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In a large pot of salted boiling water, cook linguine according to package directions until al dente. Drain and return to pot. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden. Pour over heavy cream and chicken broth and simmer until thick, 3 minutes. Add Parmesan and let melt, 2 minutes. Season with Old Bay, salt, and pepper. Stir in parsley and crab meat and toss until coated, then add linguine and toss until fully combined. Garnish with Old Bay, parsley, and Parm and squeeze with lemon.

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