Chicken Fettuccine With Cheese Recipes

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:

• In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
• 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.
• Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Steps:

• Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink. , Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken; top with coarsely ground pepper if desired.

Steps:

• Set oven to 350 degrees.
• Grease a 2-1/2-quart baking dish.
• Cook fettuccine in a large pot of boiling salted water until eldente.
• Meanwhile, in a saucepan, combine soup, cream cheese, mushrooms, whipping cream, 1/4 cup Parmesan cheese, butter and garlic powder.
• Stir in cheeses; cook until melted.
• Drain the pasta well and add to the sauce.
• Transfer the mixture to prepared baking dish.
• Combine all topping ingredients then sprinkle over chicken mixture.
• Cover and bake for 25 minutes.
• Uncover, bake 5-10 mins longer or until golden brown.

Steps:

• Flatten chicken to 1/2-in. thickness. In a skillet, brown chicken on both sides in butter and oil; remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt and pepper; cook and stir for 2-3 minutes. stir in broth, cream, parsley an tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear. , Meanwhile, cook fettuccine according to package directions; drain. Arrange chicken over fettuccine; serve with sauce.

Steps:

• Melt butter in skillet and saute chicken which has been cut into 2 inch chunks.
• When chicken begins to take on color, add garlic and green onions.
• Saute a few minutes being careful not to burn garlic Add remaining ingredients except parsley, cover and simmer over low heat until mixture thickens (you may need to add a little more parmesan cheese if you like it thicker) and chicken is tender and cooked all the way through.
• Serve over cooked and drained fettuccine.
• Sprinkle with fresh parsley, lots of cracked black pepper and additional parmesan cheese if desired.

Steps:

• Cook the pasta following pack instructions. Reserve 100ml of the water and drain the pasta in a colander.
• Meanwhile, heat the oil in a frying pan on a medium heat and fry the garlic and spinach for 3 mins until wilted. Add the soft cheese and heat until melted. Stir in most of the parmesan, then add the shredded chicken, peas and some of the pasta water. Bring to the boil and bubble for 2-3 mins until the chicken and peas are completely heated through.
• Add the pasta and stir until combined. Add more pasta water to loosen the sauce, if needed. Remove from heat, sprinkle over the remaining parmesan and parsley or basil to serve.