RECIPE WITH CHICKEN AND ALFREDO SAUCE RECIPES

Name: Chicken Alfredo Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 2 chicken bouillon cubes; 1/2 cup water; 1/2 cup butter; 1/4 cup all-purpose flour; 2 cups half-and-half; 1 cup parmesan cheese; garlic powder, to taste

CHICKEN ALFREDO SAUCE RECIPE - FOOD.COM

Chicken Alfredo Sauce Recipe - Food.com image

Make and share this Chicken Alfredo Sauce recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 chicken bouillon cubes
1/2 cup water
1/2 cup butter
1/4 cup all-purpose flour
2 cups half-and-half
1 cup parmesan cheese
garlic powder, to taste

Steps:

Dissolve chicken boullion cubes in 1/2 cup water.
Melt butter over low heat in saucepan.
Gradually, stir in flour.
Continue stirring and gradually add half-and-half.
Add chicken boullion.
Increase heat to medium and continue stirring.
Cook until thickened.
Stir in parmesan cheese and garlic powder, if desired.
Serve over hot pasta and garnish with parsley.

Nutrition Facts : Calories 502.3, FatContent 44.4, SaturatedFatContent 27.6, CholesterolContent 128, SodiumContent 1113, CarbohydrateContent 12.6, FiberContent 0.2, SugarContent 0.8, ProteinContent 14.6

CAJUN CHICKEN ALFREDO RECIPE | GUY FIERI | FOOD NETWORK

Cajun Chicken Alfredo Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories main-dish

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Steps:

Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

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This is my son's favorite meal. I make it with shrimp for him for his birthday every year. GREAT for company because it is so easy and yet taste wonderful! I cook this in the microwave, but I'm sure you could do it on the stove too. Times are what work in my microwave. Please use your own good judgment on times to use in your microwave. (In my quest to eat healthier, I now make it with light butter, light cream and reduced fat Parmesan cheese. It still tastes wonderful, but there isn't any guilt!) PLEASE NOTE! This is an "authentic" Alfredo sauce recipe! Real Alfredo sauce *only* contains butter, cream, Parmesan cheese and pepper. It will be thin and there is no garlic in it! If you want a thicker sauce or one with garlic like modern restaurants serve, please look elsewhere! Recipe #52892 and Recipe #8596 are two good places to start.
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