Easy One Skillet Chicken Alfredo Lcketo Recipes

EASY ONE SKILLET CHICKEN ALFREDO LC/KETO

Steps:

• 1. Preheat oven to 350 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane with a spoon and discard.
• 2. Drizzle olive oil over insides of squash and sprinkle with salt, pepper and garlic. Turn cut-side down on cookie sheet and bake 35-45 minutes, until outside is starting to get soft to the touch.
• 3. While squash is cooking, in a large skillet, drizzle olive oil. Add chicken strips, salt, pepper, and garlic. Cook over medium-high heat until chicken is done.
• 4. Add cream cheese cubes to pan and stir until melted. Add heavy cream, turning heat to medium-low, and then Parmesan cheese. Add Italian seasoning and parsley and cook on low about 5 additional minutes.
• 5. Scoop out spaghetti squash onto 4 plates. Serve with chicken and sauce over top.

SIMPLE ONE-SKILLET CHICKEN ALFREDO PASTA

Steps:

• Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
• Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don't have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.
• Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
• Stir in the Parmesan until well incorporated, and adjust the seasonings.
• Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
• Alfredo Add-Ins
• When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
• Make Ahead
• While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.

IMPOSSIBLY EASY CHICKEN ALFREDO SKILLET

Steps:

• Heat oven to 400°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add chicken and zucchini. Cook 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
• Meanwhile, in medium bowl, stir together Bisquick™ mix, Parmesan cheese, 2 tablespoons of the basil and the milk until soft dough forms.
• Stir Alfredo sauce into chicken mixture. Move mixture toward center of skillet. Drop 12 heaping tablespoonfuls of dough around edge of skillet.
• Bake 12 to 14 minutes or until biscuits are golden brown. Spoon tomatoes over chicken mixture. Sprinkle with remaining fresh basil.