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1. Chicken Alfredo 1/4 cup flour 6 Boneless, skinless chicken breast halves 1/2 tsp Salt 2 tbsp Plus 1 tsp olive oil (divided) 3 cloves garlic, minced 1-1/2 cups Whipping cream 1/3 cup Grated Parmesan cheese 1/2 tsp Coarsely ground black pepper 1 tbsp Coarsely chopped fresh parsely Preparation 1. Preheat oven to 375. 2. Place flour in a shallow dish. Sprinkle chicken with salt; coat with flour. 3. Heat 2 Tblsp oil in large skillet over med-high heat until hot. Add chicken; cook, turning once, until golden, 2-4 mins. per side. 4. Remove chicken from skillet; place in a 13 x 9 inch baking dish. 5. Heat remaining oil in same skillet over med heat until hot. Add garlic and onion; cook until tender -- 1 to 2 mins. 6. Increase heat to med-high; add whipping cream, Parmesan cheese and pepper. 7. Cook until sauce is bubbly and slightly thickened, 2-3 mins. Spoon sauce over chicken in dish. 8. Bake chicken until a thermometer inserted in center registers 180 degrees, 8 - 12 mins. Sprinkle with parsley. Serve with fettucine noodles.
2. Fettuccini Alfredo with Chicken 2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels 3 - 4 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 (fettuccine, tagliatelle) or 12 oz (3/4 package) penne, etc. (fettuccine 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 Pasta pot; pan large enough to hold all ingredients and pasta. SET the pasta water to boil in your pasta pot. IN the large sauté pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set chicken aside on a warm plate. ADD the pasta to the boiling water in the pasta pot. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry. IN the sauté pan: 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 TBSP 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.
3. Chicken Breasts Alfredo 6 skinless, boneless chicken breast halves (about 1 1/2 pounds) 1/2 cup all-purpose flour 3 large eggs, beaten 3 tablespoons water 1/2 cup Romano cheese 1/4 cup chopped flat leaf (Italian) parsley 1/2 teaspoon salt 1 cup fine bread crumbs 3 tablespoons butter or margarine 2 tablespoons vegetable oil Cheese Sauce (recipe follows) 6 slices mozzarella cheese Coat chicken in flour. Mix eggs, water, Romano cheese, parsley, and salt together. Dip chicken in egg mixture; then, into bread crumbs. Heat butter and oil in large skillet. Cook chicken breasts over medium heat until brown, about 15 minutes. Transfer chicken to 11 x 7-inch baking dish. Preheat oven to 425*F (220*C). Make cheese sauce and spoon over chicken. Top each piece with a slice mozzarella cheese. Bake until cheese melts and chicken is tender, about 8 minutes. Makes 6 servings. Cheese Sauce 1 cup whipping cream 1/4 cup water 1/4 cup butter or margarine 1/2 cup grated Romano cheese 1/4 cup snipped parsley Heat cream, water, and butter in a 1-quart saucepan until butter melts. Add cheese; stir over medium heat for 5 minutes. Stir in parsley. Makes about 2 cups. http://www.cooksrecipes.com/poultry/chicken-breasts-alfredo-recipe.html
4. Cajun Chicken Alfredo 4 (5-ounce) boneless, skinless chicken breasts 1 cup blackening spice (recommended: Paul Prudhomme's Chicken) 2 tablespoons extra-virgin olive oil 3 tablespoons minced garlic 1 cup roughly chopped marinated sun-dried tomatoes 1/4 cup white wine 3 cups heavy cream 3/4 cup grated Parmesan 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 1 pound cooked fettuccine 1/2 cup sliced scallions Preheat the oven to 350 degrees F. Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half. When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
5. Best Ever Chicken Alfredo Recipe #131473 4 ratings A quick and easy pasta dish made with mushroom soup and Italian seasoning that's sure to please even the fussiest eaters! Great for dinners in a hurry! by Chef Sunshine Requires Premium MembershipMy Notes ONLY YOU see your private notes, and they print with the recipe. 4 servings 30 min 5 min prep Change to: servings US Metric 2 tablespoons olive oil 3 garlic cloves, minced 2 boneless skinless 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 3/4 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 lb dry fettuccine pasta Not the one? See other Best Ever Chicken Alfredo Recipes < 30 mins Snacks Italian Snacks Chicken Breasts Snacks Romantic Snacks Kid Pleaser Snacks 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. ADVERTISEMENT Question about this recipe? Ask the Chef or Ask the Community What to serve with this recipe? Find: Appetizer Beverage Soup Salad Main Dish Vegetable Side Dish Pasta Side Dish Rice Side Dish Potato Side Dish Dessert Browse similar recipes by category: Course > Lunch/Snacks > Snacks Course > Main Dish > One-Dish Meal Main Ingredient > Meat > Poultry > Chicken > Breasts Main Ingredient > Pasta, Rice & Grains > Pasta Cuisine > European > Southern (Mediterranean) > Italian Cuisine > North American > United States Preparation > Time to Make > < 30 mins Preparation > Simple Preparation > Inexpensive Occasion > Dinner Party Occasion > Taste/Mood > Romantic Occasion > Taste/Mood > Comfort Food Occasion > Taste/Mood > Savory Dietary > Kid Pleaser Find a typo or error? "Best Ever Chicken Alfredo" Recipe #131473 posted Jul 28, 2005 Rate this Recipe: Didn't like it OK Liked it Loved it Outstanding! No rating, just comments Comments: (optional) Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism. Edit your comments bullwinkle Aug 11, 2006 We liked this dish. The only thing I did different was to use only 1 tablespoon of Italain seasoning. That was just the right amount for us. Thanks Chef Sunshine for such a easy and tasty dish. Bullwinkle. Was this helpful? *stAr* Aug 4, 2005 I agree with Chef #232887, the sauce didn't taste Exactly like classic alfredo, but it was an awesome sauce, and still tasted alfredo-ish...but in a Really good way! This recipe was excellent, I have to agree with Chef Lil Butt Boy! 5*****!!! Was this helpful? Chef Lil' Butt Boy Jul 28, 2005 2 found this helpful Are you kidding me? This is one of the best alfredo recipes I have ever tasted! I did add some canned mushrooms, which made it, OH!, even more delicious! I think the garlic really hit the spot with this alfredo! Excellent posting, will use this recipe ONLY from now on! Was this helpful? Chef #232887 Aug 1, 2005 1 found this helpful the sauce was okay ....i followed the recipe exactly...does not taste much like alfredo sauce Was this helpful? Read all 4 reviews... Puff Pastry PORk Cheese Manicotti Zucchini Mandarin Orange Bread Russian Tea customize options Font: Times Arial Text Size: Small Medium Large Include: Nutritional Facts Reviews Photo Above options require Premium Membership. Use "Print" link above for normal printing. Add to Shopping List Add to Meal Plan Add a Private Note Email this Recipe Send to Cell Phone Post a Photo Nutrition Facts Calculated for 1 serving (345g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons italian seasoning Calories 591 Calories from Fat 159 (27%) Amount Per Serving %DV Total Fat 17.8g 27% Saturated Fat 4.3g 21% Polyunsat. Fat 3.2g Monounsat. Fat 7.1g Trans Fat 0.0g Cholesterol 127mg 42% Sodium 956mg 39% Potassium 534mg 15% Total Carbohydrate 74.5g 24% Dietary Fiber 1.2g 4% Sugars 2.9g Protein 32.5g 65% Vitamin A 296mcg 5% Vitamin B6 0.5mg 26% Vitamin B12 0.8mcg 13% Vitamin C 9mg 16% Vitamin E 1mcg 6% Calcium 152mg 15% Magnesium 87mg 21% Iron 5mg 31% Alcohol 0.0g Caffeine 0.0mg detailed view... how is this calculated? Get instant nutritional analysis of your favorite recipes with Premium Membership. ADVERTISEMENT Remove ads with Premium Home | E-mail this Page Search: Your Account My Page My Cookbook My Shopping List My Account Settings Premium Membership Sign in Recipes All Categories Member Cookbooks Menus Recipes A-Z A Random Recipe New Recipes Community Community Forums Request a Recipe Post Your Recipe Site News Recent Searches Eater's Digest Blog Help F.A.Q. 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6. I saw a pretty good and definitely easy recipe on the back of a Cambell's cream of mushroom soup can...