ONE POT CREAMY CHICKEN ALFREDO
A super simple, easy peasy chicken alfredo dinner! Everything - the chicken and even the pasta - all gets cooked in ONE single pot. Hello? Easiest clean up ever, right?!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside and keep warm. Melt butter in the stockpot. Add shallot, and cook, stirring frequently, until translucent, about 2 minutes. Stir in garlic until fragrant, about 1 minute. Whisk in flour and basil until lightly browned, about 1 minute. Stir in chicken broth, scraping any browned bits from the bottom of the pot. Stir in half and half, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste. Stir in pasta, chicken and parsley. If the mixture is too thick, add more chicken broth as needed. Serve immediately, garnished with parsley, if desired.
CREAMY CHICKEN ALFREDO
I learned how to make creamy chicken Alfredo from my dad who has always been an incredible cook and amazing teacher. Chicken Alfredo was always my favorite. A lot of the recipes I see that are worthwhile are too much work because you have to make your own sauce, and those that don't have you make your own have no flavor. This recipe shows you how to take plain, bland, store-made sauce and make it more than restaurant-worthy.
Provided by supertat
Categories Main Dish Recipes Pasta Chicken
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
- Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.
- Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.
Nutrition Facts : Calories 832.6 calories, Carbohydrate 66.9 g, Cholesterol 107.5 mg, Fat 47.1 g, Fiber 3.7 g, Protein 37.1 g, SaturatedFat 18.5 g, Sodium 2767.9 mg, Sugar 7.5 g
SUPER CREAMY CHICKEN ALFREDO
We got this recipe from a card in our grocery's butcher shop area and it has been a hit with us. I looked for a similar recipe here on 'zaar and didn't find one so I decided to toss it up here. Enjoy!
Provided by Lord Bezoar
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 375 degrees.
- Place the flour in a shallow dish or pie tin.
- Sprinkle the Chicken with salt then coat with flour.
- Heat the 2 Tablespoons of Olive Oil in a large skillet over medium-high heat until hot.
- Add the Chicken and cook--turning once--until golden (2-4 min per side).
- Remove Chicken from skillet and place in a 13x9 baking dish.
- Heat the remaining olive oil in the same skillet over medium heat until hot.
- Add the garlic and onion and saute it until the garlic is fragrant and the onion is tender (1-2 min).
- Increase heat to Medium-High and add the Heavy Cream, Parmesan and Black Pepper.
- Cook until sauce is bubbly and slightly thickened (2-3 min).
- Spoon the sauce over the chicken in the dish.
- Bake the chicken until the chicken reaches an internal tempurature of 180 degrees (8-12 minutes).
- Plate the chicken on a bed of the Fettuccine and sprinkle the Parsley over the top.
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