HI:) asked in Food & DrinkCooking & Recipes · 1 decade ago

recepie for chicken alfredo?

im looking for a good recepie for chicken alfredo,

9 Answers

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  • 1 decade ago
    Best Answer

    "Chicken Alfredo

    rec.food.cooking/Bill (Brawny) (1998)

    Yield: 4 Servings

    8 oz fettuccine

    3 tbsp flour

    3/4 tsp salt

    1/2 tsp pepper

    3/4 lb chicken breast

    2 tsp olive oil

    1 cup milk

    2 tbsp cream cheese

    1/4 tsp nutmeg

    1/2 cup peas

    1/4 cup parmesan cheese

    2 tbsp scallions, sliced

    In a large pot of boiling water, cook the fettuccine until tender.

    Drain and reserve 1/3 cup cooking water.

    Skin chicken breasts and cut into 1 inch cubes. On a sheet of waxed paper, combine two tablespoons of the flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Dredge the chicken in the flour mixture shaking off the excess.

    In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring, until lightly browned, about 2 minutes. Add the remaining 1 tablespoon flour and stir until the chicken is coated. Gradually add the milk, stirring until smooth. Add the cream cheese, reserved 1/3 cup pasta water, the nutmeg, remaining salt and remaining pepper. Bring to a boil, reduce to a simmer, cover, and cook until the sauce is slightly thickened and the chicken is cooked through, about 5 minutes.

    Add the peas and cook, uncovered, just until the peas are warmed through, about 1 minute. Transfer to a large bowl, add the fettuccine and Parmesan and toss to combine. Spoon the fettuccine mixture onto 4 plates, sprinkle the scallions over, and serve."

    i got this from http://www.recipelink.com/mf/31/13113

    OR YOU CAN TRY THIS LOW FAT CHICKEN ALFREDO RECIPE

    "LOW FAT CHICKEN ALFREDO

    1 1/2 lbs. boneless skinless chicken breast

    1 white onion (medium size)

    8 oz uncooked (1/2 box) vermicelli spaghetti

    2 oz shredded low fat Parmesan cheese

    1/4 teaspoon allspice

    1/2 teaspoon basil

    2 teaspoons garlic powder (at least)

    1/2 jar Heinz fat-free chicken gravy (6 oz)

    1 tablespoon flour

    6 oz low-fat sour cream

    Cut chicken breast into 3/4 inch squares. Sauté in small amount of vegetable oil over medium to medium-low heat. Dice onions and add to chicken.

    Cook chicken thoroughly, testing by cutting largest piece - juices should no longer run pink and chicken will be tender.

    Sprinkle liberally with garlic powder, basil and allspice; stir in.

    Stir in chicken gravy, reducing heat to a simmer. Sprinkle with flour and stir in water to achieve desired thickening. Do not rely on sour cream for thickness.

    Simmer for 5 minutes over low heat, stirring in 2 oz of Parmesan cheese. Fold in sour cream and remove from heat.

    Cook spaghetti according to package instructions. Drain and rinse with cool water. Top individual portions of spaghetti with Chicken Alfredo combination and then sprinkle remaining Parmesan on top.

    Serves 4 (except in our family where it's lucky to serve 3!)

    Submitted by: Chad C. Warwick"

    i got this from http://www.cooks.com/rec/view/0,1625,134183-250199...

  • Anonymous
    1 decade ago

    Chicken Alfredo

    1-1/2 pounds chicken strips or tenders

    1 1/3 cups French's French-Fried Onions

    1 12 ounce jar Alfredo sauce, or substitute 1 can of Campbell's. Condensed Cream of Chicken Soup and 1/2 cup grated Parmesan cheese or use homemade (recipe follows)

    1 cup milk

    1 cup frozen peas, thawed

    2 tablespoons bacon bits

    Hot cooked pasta

    Heat 1 tablespoon oil in large nonstick skillet until hot. Stir-fry chicken until browned. Stir in 2/3 cup French's. French-Fried Onions and remaining ingredients. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Serve over pasta. Top with remaining onions.

    Alfredo Sauce

    1/4 cup butter

    1 cup Parmesan cheese, grated

    1/2 cup heavy cream

    Garlic (I use 2-3 cloves, you don't want too much!)

    1/2 to 3/4 cup Mushrooms

    Sauté the mushrooms and garlic in some of the butter. Melt the rest of the butter, and remove from heat. Stir in the cheese and the cream, as well as the mushrooms and garlic if appropriate, and bring it just to a boil over low heat, stirring often. Toss with warm noodles and serve.

  • Anonymous
    1 decade ago

    Chicken Alfredo with Fettuccini Noodles

    INGREDIENTS:

    1 pound fettuccini pasta

    1 1/2 cups butter, divided

    1 pound skinless, boneless chicken breast halves - cut into cubes

    2 (16 ounce) containers whole milk ricotta cheese

    1 pint heavy cream

    1 teaspoon salt

    1 cup grated Parmesan cheese

    DIRECTIONS:

    Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

    Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.

    In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

  • NICK B
    Lv 5
    1 decade ago

    CHICKEN ALFREDO

    Prep: 15 min - Cook: 60 min Serves 8

    You can vary the taste of this dish by the way you cook and add the chicken. The chicken breasts can be grilled and served on top of, or beside the Fettucine Alfredo, or cut in morsels, sautéed or grilled until just done, then mixed with the fettucine and sauce at the end. My favorite is chicken grilled on charcoal. Another variation is adding a sprinkling of Parmesan cheese and finishing in the oven (2nd picture).You can also (optionally) add steamed broccoli florets and/or sautéed, diced red pepper. You can use fettucine, taglietelle, mostaccioli, penne or farfalle pasta.

    2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels

    6 or so leaves of sage

    1 cup broccoli florets, steamed (optional)

    1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)

    8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier).

    4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)

    1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table

    1 1/4 cup heavy cream or Half and Half (or 1/2 of each)

    salt and freshly ground pepper (use white pepper if you have it)

    a pinch of grated nutmeg

    Set the pasta water to boil. In a pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place. Cook the pasta. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry. Add the heavy cream, 2 tablespoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.

    Add pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir.

    Add the cooked chicken and optional ingredients and mix again. Taste for salt. Add a Tablspoon or two of the pasta cooking water if too dry. Add the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.

    Turn into a warmed serving bowl, or directly onto warmed plates.

    VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown

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  • 3 years ago

    Skin chicken breasts and cut into 1 inch cubes. On a sheet of waxed paper, combine two tablespoons of the flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Dredge the chicken in the flour mixture shaking off the excess.

  • 1 decade ago

    Baked Chicken Alfredo

    Makes 4 servings

    Ingredients:

    4 boneless skinless chicken breast (about 6 ounces each) organic preferred

    1 package (12 - 16 ounces) egg fettuccine

    4 tablespoons unsalted butter, cut into pieces plus 2 tablespoons for mushrooms

    1 cup heavy cream

    1/4 cup Parmigiano Reggiano cheese, grated fine

    1/4 cup white wine

    1 cup gorgonzola cheese, grated coarse

    1 pound mixed mushrooms, such as shitake, wood ear, and portebella, stems removed and wiped clean, chopped coarse

    2 tablespoons olive oil

    1 tablespoon shallots, chopped fine

    6 garlic cloves, minced

    1/8 teaspoon sea salt plus salt for pasta water

    3/4 teaspoon black pepper, fresh ground

    Directions:

    Bring salted water to a boil and cook fettuccine for 6 - 7 minutes. Drain well.

    Preheat oven to

    Heat 1 tablespoon oil in a medium pan. Season chicken with 1/4 teaspoon pepper and brown chicken breasts over medium heat. Remove chicken and slice into thin strips and set aside.

    Heat 1 tablespoon oil in a large skillet over medium high heat. Add the mushrooms and cook until tender and they have released their liquid (about 5 to 6 minutes). Add 2 tablespoons butter remove from heat and stir until butter is absorbed. Transfer mushrooms to a bowl.

    Return pan to medium high heat and add shallots and garlic and cook, stirring until fragrant, about 1 minute. Add the white wine and cook until reduced by half, 2 to 3 minutes. Add the cream and reduce heat to medium stirring until thickened and slightly reduced, 2 to 3 minutes.

    Add the Parmigiano Reggiano stirring to incorporate. Season with salt and pepper, whisking constantly. Reduce heat to medium-low and begin adding the pices of butter one at a time.

    Place the fettuccine in a large casserole dish, or add 1/4 fettuccine to an oven safe plate. Add sliced chicken and mushrooms on top of the noodles and top off with alfredo sauce. Bake for 10 minutes and add gorgonzola cheese, baking for additional 5 minutes or until cheese is melted and begins to brown.

  • Alej
    Lv 5
    1 decade ago

    Kim's Chicken Alfredo

    Submitted by: Kim Sampson

    Rated: 4 out of 5 by 17 members Prep Time: 5 Minutes

    Cook Time: 25 Minutes Ready In: 30 Minutes

    Yields: 4 servings

    "A quick fettucine dish made with canned mushroom soup and green peas."

    INGREDIENTS:

    2 tablespoons olive oil

    3 cloves garlic, minced

    2 skinless, boneless chicken

    breast halves - cut into bite-

    size pieces

    1/8 teaspoon ground black

    pepper

    2 tablespoons Italian seasoning

    1/2 (1 ounce) package dry

    onion soup mix 1 (10.75 ounce) can

    condensed cream of

    mushroom soup

    1/2 cup milk

    1/2 cup water

    1/2 cup green peas

    1/4 cup grated Parmesan

    cheese

    1 pound dry fettuccine pasta

    DIRECTIONS:

    1. 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.

    2. 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.

    3. 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.

    Chicken Alfredo with Fettuccini Noodles

    Submitted by: Gregory Huey

    Rated: 4 out of 5 by 36 members Prep Time: 20 Minutes

    Cook Time: 15 Minutes Ready In: 35 Minutes

    Yields: 8 servings

    "This is a rich and creamy Alfredo sauce of butter, ricotta cheese, cream and Parmesan cheese. It's served with fettuccini and sauteed chicken."

    INGREDIENTS:

    1 pound fettuccini pasta

    1 1/2 cups butter, divided

    1 pound skinless, boneless

    chicken breast halves - cut into

    cubes 2 (16 ounce) containers whole

    milk ricotta cheese

    1 pint heavy cream

    1 teaspoon salt

    1 cup grated Parmesan cheese

    DIRECTIONS:

    1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

    2. Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.

    3. In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.

  • 1 decade ago

    chicken breast chopped and fryed. boil your pack of fetticini. put a bottle of sauce in cooked chicken. spoon over pasta after it's cooked.

  • lou
    Lv 7
    1 decade ago

    definitely go to allrecipes.com!

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