Best Ever Chicken Alfredo Recipes

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

BEST EVER CHICKEN ALFREDO

Steps:

• In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.
• In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water. Add to chicken mixture. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.
• While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Toss pasta with sauce to serve.

BEST EVER CHEESY CHICKEN ALFREDO!

Steps:

• Mix all ingredients except noodles.
• Heat until cheese is melted.
• Pour over pasta.
• Mix throughly and enjoy!

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8 minutes. Drain and set aside.
• Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through, 4 to 6 minutes. Transfer to a plate and set aside.
• Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

BEST EVER CHICKEN FETTUCINI ALFREDO

Steps:

• 1. Cook spaghetti or fettucini noodles according to pkg. directions and rinse in cold water. Set aside.
• 2. Cut chicken breasts into strips and season. Grill on table top grill, turning half way through cook time. Set aside.
• 3. Using large covered skillet, begin creating alfredo sauce on low heat by melting butter. Slowly whisk in the pint of heavy whipping cream, adding the slightly beaten egg yolks. Add garlic powder, salt & pepper.
• 4. While continuing to whisk mixture, stir in all four cheeses. Sauce should slowly bubble as cheeses are blending and melting. Add the dash of nutmeg last.
• 5. To "stretch" the recipe, stir in 1-2 cups of water or milk (I used water) depending on how rich you want it to be.
• 6. When sauce is done, re-heat the chicken and noodles. Serve the chicken, noodles and sauce ala carte, layering as follows: Noodles, meat, sauce. I allow this to happen at the dinner table that way everyone gets to choose how much of each they want.
• 7. May also grill some shrimp and use in place of or combined with chicken. I sprinkle shrimp with lemon pepper.