Lemon Garlic Chicken Alfredo Recipes

Steps:

• Bring a large pot of salted water to boil for the pasta.
• Thinly slice 5 garlic cloves. Heat about a 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and whole garlic cloves and sprinkle with salt and pepper. Cook, tossing occasionally, until both the chicken and garlic are golden brown, 7 to 8 minutes. Add the wine and adjust the heat so the sauce is simmering, then cover and cook until the chicken and garlic are tender, about 10 minutes.
• Uncover and adjust the heat so the sauce reduces and is syrupy, about 1 minute. Add the cream and simmer until slightly thickened, 2 to 3 minutes; reduce the heat to low and keep warm.
• Meanwhile, cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/2 cup pasta water. Add the pasta to the simmering sauce and toss to coat, adding a little pasta water if it seems dry. Remove the skillet from the heat, then stir in the Parmesan and remaining 2 tablespoons butter. Sprinkle with the parsley and serve in pasta bowls topped with the garlic chips.

Steps:

• Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
• Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.

Steps:

• Zest a lemon using a zester or a fine grater; set aside.
• Juice two lemons with a citrus reamer or juicer; set aside.
• In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
• Add fresh lemon juice and lemon zest.
• Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
• Sprinkle with black pepper and salt to taste.

Steps:

• Saute garlic and butter. Whisk in flour and milk. Slowly add remaining ingredients.
• Serve over cooked angel hair or pasta of choice. May add steamed vegetables if desired.

Steps:

• Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
• Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
• In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
• Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
• While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
• To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

Steps:

• Bring a large pot of salted water to a boil to cook the fettuccine.
• Cut chicken into bite-sized pieces and season with salt and pepper.
• Melt 1 tablespoon butter in a saute pan over medium heat.
• Add chicken and saute until lightly browned and almost cooked, 3-5 minutes.
• Stir in garlic; cook 2 minutes.
• Add remaining 7 tablespoons butter and cream to chicken mixture.
• Bring to a boil and simmer until butter melts and mixture begins to thicken, 5 minutes, stirring frequently.
• Cook pasta according to package directions; drain and set aside.
• Stir cheese and peas into cream mixture, cook until cheese is melted and mixture thickens, 2-3 minutes.
• Season with salt and pepper.
• Combine chicken mixture and fettuccine; divide evenly among 4 shallow bowls.

Steps:

• In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.

Steps:

• Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).