SIDES FOR CHICKEN ALFREDO RECIPES

Name: Cajun Chicken Alfredo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
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

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.

CHICKEN ALFREDO SOUP RECIPE | MYRECIPES

Chicken Alfredo Soup Recipe | MyRecipes image

Inspired by the favorite pasta dish, this creamy Chicken Alfredo Soup comes together in no time with the help of a few store-bought shortcuts. Rotisserie chicken, frozen peas, and a jar of Alfredo sauce, which serves as the backbone of this highly comforting pot of soup, keep your hands-on prep to a minimum. This convenience factor, coupled with the fact that it’s is a guaranteed kid-pleasing recipe, makes this soup a perfect go-to for hectic weeknights. While it is undeniably luscious and satisfying, the soup is surprisingly not overly heavy or right. We used Gia Russa brand sauce, but feel free to use your own favorite. Served with a crusty bread, a green salad, and a glass of white wine, this quick and easy soup makes for an outstanding dinner on chilly nights.

Provided by Adam Dolge

Total Time 30 minutes

Yield Serves 6 (serving size: 1 1/4 cup)

Number Of Ingredients 11

Ingredients

1 tablespoon unsalted butter
1 cup chopped yellow onion (from 1 onion)
½ teaspoon kosher salt
½ teaspoon black pepper, plus more for garnish
3 garlic cloves, minced
4 cups chicken broth
1 (15-oz.) jar Alfredo sauce
2 cups frozen sweet green peas
2 cups shredded rotisserie chicken
½ pound medium shell pasta, cooked according to pkg. directions
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Heat butter in a large Dutch oven over medium-high until melted. Add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add salt, pepper, and garlic; cook, stirring often, until fragrant, about 1 minute.
Stir in broth and Alfredo sauce; bring to a boil. Add peas and chicken; cover, and reduce heat to low. Simmer until peas are tender and chicken is heated through, 5 to 7 minutes.
Divide pasta among 6 bowls; ladle soup over pasta. Sprinkle with parsley and pepper.

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