Are you looking for a delicious and creamy chicken Alfredo recipe that will leave your taste buds satisfied and your stomach full? Look no further than these amazing recipes, featuring a range of flavors and ingredients that are sure to please everyone in your family or dinner party.
Creamy Garlic Parmesan Chicken Alfredo
Ingredients:
- 1 tablespoon olive oil
- 2 skinless boneless chicken breasts, sliced into strips
- 4 cloves garlic, minced
- 1/4 cup white wine (optional)
- 1 1/4 cups reduced fat cream (or heavy cream)
- 1/2 cup low sodium chicken broth
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 12 ounces fettuccine pasta
Instructions:
- Cook pasta al dente according to package instructions.
- Heat olive oil in a large skillet over medium high heat. Add chicken and cook for 3-4 minutes on each side, or until cooked through. Remove from skillet and set aside on a plate.
- Add garlic to the same skillet and cook for 1-2 minutes, stirring constantly. Add white wine (if using), and cook for another minute until reduced by half.
- Add cream and chicken broth to skillet, and bring to a simmer. Add parmesan cheese, salt, and pepper, and stir until cheese is melted and sauce is smooth.
- Return chicken to skillet, and cook until heated through. Stir in parsley.
- Serve Alfredo over cooked pasta, garnished with additional parmesan cheese and parsley if desired.
Three Cheese Chicken Alfredo Bake
Ingredients:
- 1 (16 oz) box penne pasta
- 2 cups cooked chicken, shredded
- 2 (10 oz each) containers refrigerated Alfredo sauce
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
- 1 cup Swiss cheese
- 1/4 cup chopped fresh parsley (optional)
Instructions:
- Cook pasta according to package instructions.
- Mix cooked pasta and shredded chicken in a large bowl.
- Stir in Alfredo sauce and cheese until ingredients are evenly distributed.
- Pour mixture into a 9x13 inch baking dish, and bake in preheated oven at 350 degrees Fahrenheit for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with chopped parsley if desired.
Chicken Parmesan Alfredo (Parmigiana Alfredo)
Ingredients:
- 2 boneless skinless chicken breasts, pounded to an even thickness
- 1/2 cup all purpose flour
- 2 large eggs, beaten
- 1 1/2 cups seasoned breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 2 cups marinara sauce
- 1/2 cup freshly grated mozzarella cheese
- 1/2 cup freshly grated Provolone cheese
- 8 oz fettuccine pasta
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Preheat oven to 400 degrees Fahrenheit.
- Season chicken with salt and pepper, to taste.
- Dredge chicken in flour until lightly coated, then dip into beaten eggs.
- In a separate bowl, combine seasoned breadcrumbs and Parmesan cheese.
- Dredge chicken in breadcrumb mixture, pressing to coat.
- Place chicken onto a baking sheet lined with parchment paper.
- Place into oven, and bake for 15-20 minutes, or until golden brown and crisp.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic, and cook for 1-2 minutes, stirring constantly.
- Whisk in heavy cream and Parmesan cheese. Cook for 1-2 minutes, or until mixture is slightly thickened.
- Stir in remaining 2 tablespoons butter until melted and sauce is smooth.
- Season with salt and pepper to taste. Stir in chopped parsley, and remove from heat.
- Cook fettuccine according to package instructions.
- Place cooked chicken onto serving plates, and top with marinara sauce and a mixture of mozzarella and Provolone cheeses.
- Drizzle with Alfredo sauce, and garnish with chopped parsley and Parmesan cheese if desired.
White Wine Mushroom Chicken Alfredo
Ingredients:
- 1 tablespoon olive oil
- 2 skinless boneless chicken breasts, sliced into strips
- 4 cloves garlic, minced
- 1/4 cup white wine
- 1/2 cup low sodium chicken broth
- 1 1/4 cups reduced fat cream (or heavy cream)
- 2 cups sliced mushrooms
- 1/2 cup freshly grated parmesan cheese
- Salt and freshly ground black pepper, to taste
- 12 ounces fettuccine pasta
Instructions:
- Cook pasta al dente according to package instructions.
- Heat olive oil in a large skillet over medium high heat. Add chicken and cook for 3-4 minutes on each side, or until cooked through. Remove from skillet and set aside on a plate.
- Add garlic and mushrooms to the same skillet and cook for 2-3 minutes, or until mushrooms are tender and golden brown.
- Add white wine to skillet, and cook for 1-2 minutes until reduced by half.
- Add chicken broth and cream to skillet, and bring to a simmer. Add parmesan cheese, salt, and pepper, and stir until cheese is melted and sauce is smooth.
- Return chicken to skillet, and heat through.
- Serve Alfredo over cooked pasta, garnished with additional parmesan cheese and parsley if desired.
Buffalo Chicken Alfredo Bake
Ingredients:
- 1 (16 oz) box penne pasta
- 2 cups cooked chicken, shredded
- 1 (16 oz) jar Alfredo sauce
- 1/2 cup buffalo sauce
- 1/2 cup blue cheese dressing
- 1/4 cup crumbled blue cheese
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh parsley (optional)
Instructions:
- Cook pasta according to package instructions.
- Mix cooked pasta and shredded chicken in a large bowl.
- Stir in Alfredo sauce, buffalo sauce, and blue cheese dressing until ingredients are evenly distributed.
- Pour mixture into a 9x13 inch baking dish, and bake in preheated oven at 350 degrees Fahrenheit for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with crumbled blue cheese, sliced green onions, and chopped parsley if desired.
These delicious chicken Alfredo recipes are sure to be a hit with all of your family and friends. Whether you’re in the mood for a classic version, or something with a little more kick, these variations offer something for everyone. So why not try your hand in the kitchen, and create a delicious and creamy pasta dish that’s sure to impress?
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