Time 15m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.
Time 20m Number Of Ingredients 14 Steps:
Heat oil in a medium sized pan over medium heat. Add onions and garlic and saute 4 minutes, or until tender. Stir in flour and cook for 1 minute. Reduce heat to medium-low and add half and half, milk, cheese, salt and pepper. Stir until cheese has melted. Add roasted peppers to sauce. Remove from heat and pour sauce into food processor or blender to puree, or use an immersion blender. Transfer sauce back into hot pan and stir in cooked chicken (reserve a little for garnishing the top) and toss with cooked pasta. Taste and adjust seasonings. Garnish with more Parmesan cheese and chopped parsley, if desired.
Time 50m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat oven to 400°. In a medium skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute then whisk in flour and cook until mixture is golden. Pour in milk and heavy cream, whisking to make sure there are no lumps. Bring to a simmer and stir in Parmesan. Let simmer until thickened, 2 to 3 minutes, then season with salt and pepper. Add chicken to Alfredo sauce and toss to combine. Place bell peppers in a baking dish and drizzle with olive oil. Season with salt and pepper then divide chicken Alfredo between the peppers. Top with mozzarella and bake until peppers are softened and cheese is melted, 30 to 35 minutes. Garnish with parsley to serve.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.
Time 25m Yield 4 servings Number Of Ingredients 8 Steps:
Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil. Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper. Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl. Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Time 33m Yield 6 servings Number Of Ingredients 18 Steps:
In a pan over medium-high heat, melt butter, then add the chicken breast. Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside. In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften. Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir. Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken. Season with salt, pepper, oregano, and basil, and stir well to incorporate. Add parmesan cheese and stir until melted. Pour the sauce over cooked penne pasta, add the chicken and mix well. Add parsley and extra parmesan. Mix well. Enjoy!
Yield 4 servings Number Of Ingredients 14 Steps:
Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste. Cook pasta for 8 minutes, or until slightly underdone. Add broccoli to pasta and simmer for 4 minutes with the lid on. Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking. Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper. Once the chicken is cooked through, remove it from the pot and set aside. Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds. Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly. Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens. Add in the cooked chicken, pasta, and broccoli, and stir until fully combined. Top with Parmesan cheese or red chili flakes. Enjoy!
Time 50m Yield 6 Number Of Ingredients 13 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender. Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce. Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
More about “chicken pepper alfredo recipes”
Time 35m Yield 4 servings Number Of Ingredients 10 Steps:
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken and onions; cook on medium heat 6 to 8 min. on each side or until done (165°F). Remove from skillet; cover to keep warm. Blend remaining dressing, broth, peppers, cream cheese, Parmesan and garlic powder in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally. Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Slice chicken; serve over pasta mixture.
