Simple Chicken Florentine Alfredo With Fettuccine Recipes

CHICKEN FETTUCCINE ALFREDO

Chicken Fettuccine Alfredo image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano

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.

EASY CHICKEN FETTUCCINE ALFREDO

Easy Chicken Fettuccine Alfredo image

I got this recipe from a Taste of Home magazine. I always wanted to know how to make alfredo. It was sooo fast and easy. Even my picky eaters liked it!

Provided by lisasverker

Categories Weeknight

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (12 ounce) package fettuccine
8 slices bacon, cut into 1-inch pieces
1 lb boneless skinless chicken breast, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1 1/2 cups half-and-half cream
1/2 cup shredded parmesan cheese
1 teaspoon paprika
1/2 teaspoon fresh coarse ground black pepper

Steps:

Cook fettuccine in boiling water for 12 minutes.
Meanwhile, in a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
Saute the chicken in drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon.
Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.

CHICKEN BREAST FLORENTINE WITH FETTUCCINE ALFREDO - LUBY'S

Chicken Breast Florentine With Fettuccine Alfredo - Luby's image

This is a Luby's Cafateria recipe, I found it and put it here for safe keeping... Cook time is inaccurate, I have no clue...

Provided by rusted_essence

Categories Chicken Breast

Time 2h

Yield 8 serving(s)

Number Of Ingredients 26

Ingredients

2 (10 ounce) packages thawed frozen leaf spinach (10-oz. each (squeezed dry)
1/3 cup shredded mozzarella cheese
3 tablespoons grated parmesan cheese
2 tablespoons sour cream
1 tablespoon Italian salad dressing mix, plus
1 1/2 teaspoons Italian salad dressing mix
1/2 teaspoon garlic powder
8 boneless skinless chicken breast halves
1 1/2 cups milk
1 extra-large egg (extra-large)
2 cups fine dry breadcrumbs
2 tablespoons Italian salad dressing mix
1 cup all-purpose flour
8 large fresh spinach leaves (veins removed)
8 slices mozzarella cheese (1/2-oz. each)
8 slices American cheese (1/2-oz. each)
1/2 lb dry fettuccine pasta
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1/4 lb mushroom (sliced)
1 small garlic clove (minced)
1 cup whipping cream
1/4 cup grated parmesan cheese
1 tablespoon seasoning salt
1 tablespoon chopped parsley

Steps:

For filling, combine ingredients and mix well.
For chicken, cut each piece in half horizontally into 2 pieces.
of equal thickness. Place bottoms in a shallow baking pan in a single layer.
Top each with about 1/3 cup spinach mixture, spreading almost to edge.
Place tops over filling, pressing together at edge. Freeze 30 minutes.
Heat oven to 350 degrees. Lightly grease shallow baking pan large enough.
to hold chicken in a single layer.
In a shallow bowl, whisk together the milk and egg until well blended.
In a separate shallow bowl, mix bread crumbs and dressing mix.
Coat chicken with flour, shaking off excess. Dip into milk mixture, then into.
crumb mixture, coating evenly and pressing crumb mixture into chicken.
Place in baking pan. Bake 25 minutes or until cooked through.
Top with spinach leaves and cheese slices. Continue baking 1 minute.
For fettucine, cook pasta according to package directions,.
adding salt to water. Drain.
In a medium saucepan, melt butter. Add mushrooms and garlic.
Cook, stirring frequently, about 5 minutes or until mushrooms are tender.
Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot.
pasta to coat evenly. Serve with chicken. Makes 8 servings.

Nutrition Facts : Calories 765.7, Fat 34.8, SaturatedFat 19.1, Cholesterol 216.7, Sodium 1036.9, Carbohydrate 56.9, Fiber 4.2, Sugar 3.1, Protein 55.9

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