Chicken Alfredo Sauce Recipes

Steps:

• 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.

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.

Steps:

• Dissolve chicken boullion cubes in 1/2 cup water.
• Melt butter over low heat in saucepan.
• Gradually, stir in flour.
• Continue stirring and gradually add half-and-half.
• Add chicken boullion.
• Increase heat to medium and continue stirring.
• Cook until thickened.
• Stir in parmesan cheese and garlic powder, if desired.
• Serve over hot pasta and garnish with parsley.

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!

Steps:

• Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
• Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
• Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.