SHREDDED CHICKEN ALFREDO RECIPES

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CHICKEN ALFREDO – INSTANT POT RECIPES



Chicken Alfredo – Instant Pot Recipes image

This recipe from scratch is so much better than the stuff in a can. It will make it hard to ever go back especially for how easy it is to make. Serve over ziti noodles.

Provided by Cooking Under Pressure Cookbook by Matt Pelton

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

3 Tbsp olive oil
6 cloves garlic (whole and peeled)
2 lbs chicken breast (diced)
4 Tbsp flour
4 Tbsp real butter
4 cups whole milk
2 tsp coarse ground black pepper
2 tsp sea salt
1 pint heavy cream
8 ounces Parmesan cheese (shredded)
1 lb cooked ziti noodles (optional for 1 pot)

Steps:

  • Pour the oil into the Instant Pot and set it to sauté high. Place the cloves of garlic whole and peeled into the olive oil and cook until they are browned. Remove the garlic from the Instant Pot and set aside. When the garlic has cooled down, mince it.
  • Brown the chicken and remove. Mince the garlic. Add the flour and butter to the bottom and whisk well until the flour smells like popcorn.
  • Pour in the milk and add the pepper and sea salt. Add the garlic and the chicken. Place the lid on and set the pot to manual pressure high and set the time for 10 minutes. Quick pressure release.
  • Fold in the cream and add the Parmesan cheese a little at a time stirring well until it is incorporated. Serve over the noodles or stir them in for a “casserole” style.

CHICKEN ALFREDO LASAGNA RECIPE: HOW TO MAKE IT



Chicken Alfredo Lasagna Recipe: How to Make It image

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 20 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 13

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

Steps:

  • In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley and seasonings., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Nutrition Facts : Calories 421 calories, FatContent 25g fat (13g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 688mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 31g protein.

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