Chicken Alfredo Recipes

There is nothing more tasty than a dinner made of chicken meat, fresh vegetables and rice. The dinners you will be able to cook with the recipes shown here on this page will probably take the breath away from most people. Now you might say to yourself "what is so special about them", but I urge you to try them out. Especially if you feel like a lighter dinner as you will find that chicken meat is really fantastic if you don't need the stuffed feeling you get from red meat.

Recipe upon recipe - and all chicken alfredo recipes.

From the light chicken dish that everyone can cook nomatter their skills to the extravagant feast that is aimed at the experienced chef or the housewife (or husbond) that knows her/his way around the kitchen.

We suggest that you try more than just one chicken alfredo dish because even though their names sounds the same their taste can vary a lot and you'll experience completely different meals.

In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.

Meanwhile, in a large saucepan over medium-low heat add cubed cooked chicken, mushrooms, Alfredo sauce, frozen vegetables, and milk. Cook until heated through.

Serve warm Alfredo sauce over cooked fettuccini or linguini noodles.

Ingredients:
1 pound uncooked linguine
2 boneless chicken breast halves (cooked and cubed)
1 (4.5 ounce) can sliced mushrooms
1 (16 ounce) jar Alfredo-style pasta sauce
1 (10 ounce) package frozen mixed vegetables
1/3 cup milk

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.

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

To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then add milk and cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.

To Make Garlic Butter: Melt butter in a small saucepan over medium heat. Blend in garlic, rosemary and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.

To Make Dough: In a medium bowl, dissolve yeast in warm water. Add oil, sugar, salt and flour. Mix together and knead mixture until a smooth ball forms.

Preheat oven to 400 degrees F (200 degrees C). Season roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.

To Assemble Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.

Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

Ingredients:
SAUCE
4 tablespoons butter
1/4 teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
3/4 cup grated Romano cheese

GARLIC BUTTER 2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt

DOUGH 1 cup warm water
1 (.25 ounce) package instant yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
1/2 teaspoon salt
3 cups all-purpose flour
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder

2 boneless chicken breast halves, roasted
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt

When cooking Chicken Alfredo you start by saute chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes.

Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.

Ingredients:
2 c. cooked chicken (chopped up)
2 jars Alfredo sauce
2 c. mushrooms
1 lb. fettuccine or any pasta
2 tsp. butter.

Alfredo Sauce Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth. Pour over chicken, shrimp or pasta.

Alfredo Sauce Ingredients:
4 tablespoons butter
4 tablespoons flour
1 cup cream (or half and half or milk)
1 cup chicken broth
1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
1/2 cup Parmesano Reggiano cheese (or plain Parmesan)
3 tablespoons fresh or 1-2 tablespoons dried parsley
4-5 cloves garlic (minced)
1/2 teaspoon fresh nutmeg
1/4 cup sherry or white wine
salt and pepper.

Additional cheese can be added to the topping, if desired. Bake in oven until cheese is golden brown.

Heat oven to 350 F. Mix rices, 3/4 cup of the Alfredo sauce, 1/4 tsp. of the tarragon and the pepper in ungreased rectangle baking dish, 13x9x2".

Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle chicken with seasoned salt.

Cook chicken in skillet 3-4 minutes, turning once, until brown. place chicken on rice mixture. Mix remaining Alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers. Spoon over chicken and rice.

Cover and bake for 1 hour or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Makes 6 servings.

Ingredients:
1 1/2 cups cooked wild rice
1 1/2 cups cooked regular long grain rice
17 ounce jar Alfredo sauce
1/2 teaspoon dried tarragon or marjoram leaves
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (about 1 1/2 lb.)
1/4 to 1/2 tsp. seasoned salt
1 1/2 cups cut-up asparagus
1 1/2 cups sliced mushrooms(4 ounces)
1/3 cup roased red bell pepper (sliced)

Coat chicken with flour. Mix eggs, water, Romano cheese, parsley and salt. Dip chicken pieces in egg mixture, then into bread crumbs.

Heat butter and oil in large skillet. Cook chicken breasts over med. heat until browned about 15 min. Remove chicken to baking dish 11-1/2 x 7-1/2".

Heat oven to 425. Make cheese sauce. Pour cheese sauce over chicken. Top each piece with a slice of cheese. Bake until cheese melts and chicken is tender, about 8 min.

Ingredients:
3 Whole chicken breasts (split/boned)
1/2 cup Flour
3 Eggs
2 tablespoons Water
1/2 cup Grated Romano cheese
1/4 cup Snipped parsley
1/2 teaspoon Salt
1 cup Fine bread crumbs
3 tablespoons Butter
2 tablespoons Vegetable oil
6 slices Mozzarella cheese

----CHEESE SAUCE-----
1 cup Whipping cream (or evapor. milk)
1/4 cup Water
1/4 cup Butter
1/2 cup Grated Romano cheese
1/4 cup Snipped parsley

CHEESE SAUCE: Heat cream, water and butter in 1-qt. saucepan until butter melts. Add cheese; cook and stir over med. heat for 5 min. Stir in parsley.