ONE-POT CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, garlic cloves, chicken broth, heavy cream, penne pasta, grated parmesan cheese, parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a pot, heat the oil and brown the chicken.
- Add garlic, and sauté for about a minute.
- Add broth, cream, and pasta, and bring to a boil.
- Cover and reduce the heat to a simmer for 15-20 min.
- Turn off heat and stir in parmesan cheese.
- Top with parsley if desired.
- Enjoy!
Nutrition Facts : Calories 984 calories, Carbohydrate 69 grams, Fat 62 grams, Fiber 1 gram, Protein 41 grams, Sugar 8 grams
ONE-POT CHICKEN SPINACH BACON ALFREDO RECIPE BY TASTY
Here's what you need: bacon, chicken breasts, spinach, garlic, salt, pepper, milk, penne pasta, parmesan cheese
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the bacon in a large pot over medium-high heat until crispy.
- Add the chicken and cook until no pink is showing. Remove the chicken.
- Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
- Put the chicken back in, add the milk, then stir.
- Bring the milk to a boil, then add the pasta.
- Stir constantly for about 10 minutes until the pasta is cooked.
- Add the parmesan, then mix until the cheese has melted. Serve!
- Enjoy!
Nutrition Facts : Calories 1071 calories, Carbohydrate 101 grams, Fat 37 grams, Fiber 4 grams, Protein 77 grams, Sugar 18 grams
CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY
Here's what you need: bacon, boneless, skinless chicken breasts, salt, pepper, garlic powder, onions, garlic, spinach, milk, fettuccine, pesto, parmesan cheese, fresh parsley
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
- Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
- Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
- Enjoy!
Nutrition Facts : Calories 1238 calories, Carbohydrate 115 grams, Fat 49 grams, Fiber 6 grams, Protein 81 grams, Sugar 23 grams
SHRIMP SPINACH BACON ALFREDO RECIPE BY TASTY
Here's what you need: oil, garlic cloves, shrimp, spinach, onion, salt, black pepper, heavy cream, fettuccine pasta, bacon, parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil over medium heat in a large pot.
- Cook the garlic and the shrimp until the shrimp is pink, then remove the shrimp.
- Add the spinach, onions, salt, and pepper, cooking until the onions are translucent.
- Pour in the cream and bring to a boil.
- Add the fettuccine, stir until the pasta is evenly cooked.
- Mix in the cooked shrimp, bacon, parmesan, and parsley until the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 1263 calories, Carbohydrate 94 grams, Fat 71 grams, Fiber 4 grams, Protein 74 grams, Sugar 8 grams
ONE-POT CREAMY CHICKEN BACON VEGGIE PASTA RECIPE BY TASTY
Here's what you need: thick cut bacon, chicken breast, seasoned salt, pepper, small onion, asparagus, garlic, fresh spinach, sun-dried tomato, milk, rotini pasta, shredded parmesan cheese
Provided by Camille Bergerson
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, crisp the bacon on medium heat.
- Drain excess grease so there's about 3 tablespoons left in the pot.
- Add in the chicken, season with half of the seasoned salt and pepper, and cook.
- Once the chicken is nicely browned, remove it from the pan but leave the bacon.
- Add in the onion and asparagus. Stir until the onions begin to become translucent.
- Add the garlic and spinach. Stir until spinach is wilted.
- Add in the sun-dried tomatoes and season with remaining salt and pepper.
- Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.
- Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
- Stir in chicken and parmesan cheese and mix until cheese is melted.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 79 grams, Fat 24 grams, Fiber 5 grams, Protein 60 grams, Sugar 19 grams
CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY
Here's what you need: oil, chicken breasts, garlic, bacon, spinach, salt, pepper, heavy cream, rotini pasta, parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over high heat.
- Cook the chicken until no pink is showing.
- Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
- Pour in the cream and bring to a boil.
- Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
- Enjoy!
CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE
Make the popular Italian-American pasta dish, chicken alfredo. We've used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too
Provided by Cassie Best
Categories Dinner, Supper
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
- Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
- Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
- Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
- Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
- Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
- Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
- To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.9 milligram of sodium
EASY ONE-POT CHICKEN ALFREDO SOUP RECIPE BY TASTY
Believe us when we say this is the soup of all soups. It's everything you love about chicken alfredo pasta, but with more layers of flavor in every spoonful. As an added bonus, it's made in one pot. So put on your PJs, cook this recipe, and cozy up with a warm bowl!
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, season the chicken with the salt and pepper and toss to coat.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5-6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
- Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2-3 minutes, until translucent. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1-2 minutes, until the flour is just cooked but has not yet started to brown.
- Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
- Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
- Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 1061 calories, Carbohydrate 82 grams, Fat 72 grams, Fiber 2 grams, Protein 20 grams, Sugar 11 grams
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