Chicken Alfredo Recipes | Taste Recipes

Chicken Tortelloni Alfredo from Olive Garden

Kiersten Hickman — Sun, 27 Oct 2024 05:43:44 +0000

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated cheese tortelloni
1 jar (15 ounces) Alfredo sauce, warmed
1/2 cup grated Asiago cheese

Directions

Pound chicken breasts with a meat mallet to 1/2-in. thickness. Brush with oil and sprinkle with salt and pepper. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat until a thermometer reads 165°, 4-5 minutes on each side.
Meanwhile, cook tortelloni according to package directions. Preheat broiler. Drain tortelloni and toss with warmed Alfredo sauce. Transfer to a greased broiler-safe 9-in. square baking dish; sprinkle with Asiago. Broil 3-4 inches from heat until top is golden brown, 2-3 minutes.
To serve, slice chicken and place on top of tortelloni. Sprinkle with additional Asiago if desired.

Nutrition Facts

1 chicken breast half with 1 cup pasta: 543 calories, 24g fat (12g saturated fat), 153mg cholesterol, 1161mg sodium, 31g carbohydrate (1g sugars, 2g fiber), 48g protein.

Chicken Alfredo

Kate McKiernan — Thu, 26 Aug 2021 10:17:33 +0000

Ingredients

8 ounces uncooked fettuccine
2 boneless skinless chicken breasts
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 teaspoons olive oil
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
2 large egg yolks, lightly beaten
Minced fresh parsley, optional

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Directions

Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, 8-10 minutes, turning once. Remove and let stand at least 5 minutes.
In the same skillet, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, nutmeg and remaining1/4 teaspoon salt and 1/8 teaspoon pepper.
In a small bowl, whisk egg yolks; stir in a small amount of hot cream mixture into egg yolks. Return all to the pan, stirring constantly. Cook and stir over medium-low heat until sauce has thickened slightly and a thermometer reads 160°.
Drain fettuccine; serve with Alfredo sauce, sliced chicken and remaining 1/4 cup Parmesan cheese. If desired, garnish with parsley.

Easy Chicken Alfredo Tips

What goes with this easy chicken alfredo recipe?

Pair this easy chicken alfredo recipe with roasted asparagus, garlic bread or a side salad.

Is carbonara sauce the same as alfredo?

Carbonara is not the same as alfredo sauce. They are both cream-based pasta sauces, but the main difference is the addition of egg yolks and pancetta in carbonara sauce. Learn how to make carbonara pasta yourself—but just make sure you're using the right pasta for your sauce.

How do you reheat chicken alfredo?

The easiest way to reheat chicken alfredo is to bake it in the oven or cook it over the stove or microwave. Here's how to reheat pasta so it's good as day one.

—Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1 cup: 998 calories, 77g fat (46g saturated fat), 326mg cholesterol, 1015mg sodium, 45g carbohydrate (5g sugars, 2g fiber), 36g protein.

Pumpkin Alfredo with Chicken

Taste Recipes Editorial Team — Tue, 30 Jun 2020 06:45:36 +0000

Ingredients

1 tablespoon olive oil
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
8 ounces uncooked spiral pasta
2 cups fresh broccoli florets
1/4 cup butter, cubed
3 garlic cloves, minced
1 cup half-and-half cream
1 cup canned pumpkin
1/2 cup shredded Parmesan cheese
1/8 teaspoon ground nutmeg
4 bacon strips, cooked and crumbled
Minced fresh parsley

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Directions

In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.
Meanwhile, in a large saucepan, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. In the same skillet used to cook chicken, heat butter over medium heat. Add garlic; cook 1 minute. Stir in half-and-half, pumpkin, Parmesan cheese and nutmeg until combined.
Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and, if desired, additional Parmesan cheese.

Nutrition Facts

1 serving: 631 calories, 30g fat (15g saturated fat), 123mg cholesterol, 936mg sodium, 53g carbohydrate (6g sugars, 5g fiber), 35g protein.

Chicken Chiles Rellenos Alfredo

Taste Recipes Editorial Team — Fri, 27 Mar 2020 06:50:10 +0000

Ingredients

1 package (16 ounces) angel hair pasta
1-1/2 to 2 pounds boneless skinless chicken breasts, cubed
1 tablespoon garlic powder
1 tablespoon dried cilantro
1 teaspoon ground cumin
1/2 cup butter, divided
2 cups heavy whipping cream
1/2 cup cream cheese, softened
1-1/2 teaspoons grated lime zest
1/2 cup pepper jack cheese
2 cans (4 ounces each) chopped green chiles
2 tablespoons lime juice

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Directions

Cook angel hair according to package directions. Drain.
Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Remove.
In same skillet, melt remaining 6 tablespoons butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.

Nutrition Facts

1 cup: 698 calories, 43g fat (26g saturated fat), 167mg cholesterol, 354mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 30g protein.

Pressure-Cooker Cajun Chicken Alfredo

Taste Recipes Editorial Team — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

2 tablespoons olive oil, divided
2 medium green peppers, chopped
2 boneless skinless chicken breasts (6 ounces each), cubed
2 tablespoons Cajun seasoning, divided
1 package (16 ounces) bow tie pasta
3 cups chicken stock
2 cups water
2 cups heavy whipping cream
1 cup shredded Parmesan cheese

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Directions

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, add peppers; cook and stir until crisp-tender, 3-4 minutes. Remove and keep warm. Heat remaining 1 tablespoon oil. Add chicken and 1 tablespoon Cajun seasoning. Cook and stir until browned, 3-4 minutes. Press cancel.
Add pasta, stock and water (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure.
Select saute setting, and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and cooked peppers. Cook until heated through (do not boil).

Nutrition Facts

1-2/3 cups: 717 calories, 40g fat (22g saturated fat), 131mg cholesterol, 935mg sodium, 60g carbohydrate (6g sugars, 3g fiber), 31g protein.

Chicken Bow Tie Alfredo

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

4 cups uncooked multigrain bow tie pasta
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth
4 ounces fat-free cream cheese, cubed
2 tablespoons cornstarch
2 cups whole milk
2 cups cubed cooked chicken breast
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1/8 teaspoon salt
Additional grated Parmigiano-Reggiano cheese, optional

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Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook for 2 minutes. Stir in cream cheese until melted.
Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, cheese, basil, pepper and salt; cook and stir until cheese is melted.
Drain pasta; add to chicken mixture. Heat through. Sprinkle with additional cheese if desired.

Nutrition Facts

1-1/4 cups (calculated without additional cheese): 430 calories, 10g fat (3g saturated fat), 51mg cholesterol, 345mg sodium, 50g carbohydrate (8g sugars, 5g fiber), 33g protein.

Chicken Alfredo Lasagna

Lindsay D. Mattison — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

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Directions

In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley and seasonings.
Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, a third of the remaining sauce, a third of the meat mixture, and 1/2 cup each Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining 1 tablespoon parsley. Let stand 10 minutes before serving.

Test Kitchen Tips

Swap bacon for the pancetta if you want a little smoky action in your lasagna. Mmmmmm.

Rotisserie chicken keeps this dish ultra simple, but really, any leftover pulled or cubed chicken will do.

Make it vegetarian by subbing 3 cups of sauteed vegetables for the meat. We like a combo of mushrooms and squash. Zucchini and butternut work well, too.

Nutrition Facts

1 piece: 421 calories, 25g fat (13g saturated fat), 99mg cholesterol, 688mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 31g protein.

Chicken & Mushroom Alfredo

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chicken broth
1 small onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 ounces fettuccine
1 package (8 ounces) cream cheese, softened and cubed
Shredded Parmesan cheese, optional

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Directions

In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender.
Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

Chicken Alfredo

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 package (8 ounces) cream cheese, cubed
6 tablespoons butter, cubed
1/2 cup milk
1/2 teaspoon garlic powder
Salt and pepper to taste
2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups)
2 cups frozen chopped broccoli, thawed
2 small zucchini, julienned
1/2 cup julienned sweet red pepper
6 ounces cooked fettuccine

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Directions

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.

Nutrition Facts

1 each: 353 calories, 27g fat (16g saturated fat), 102mg cholesterol, 268mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 16g protein.

Bacon Chicken Alfredo

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 package (16 ounces) fettuccine
1 pound sliced bacon, diced
1-1/4 pounds boneless skinless chicken breast, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (16 ounces) prepared Alfredo sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese

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Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings.
Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink.
Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.

Nutrition Facts

1 cup: 699 calories, 38g fat (15g saturated fat), 105mg cholesterol, 1329mg sodium, 46g carbohydrate (4g sugars, 4g fiber), 44g protein.

Parmesan Chicken Pasta

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

8 ounces uncooked penne pasta
1 cup cubed fully cooked ham
2 teaspoons minced garlic
2 tablespoons olive oil
3/4 pound cooked chicken breast, cut into strips
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
1/4 cup chopped seeded plum tomato
1 jar (15 ounces) Alfredo sauce
1 cup milk
1/2 cup shredded Parmesan cheese

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Directions

Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese.

Mushroom Chicken Alfredo

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1/2 pound boneless skinless chicken breasts, cut into 2-inch cubes
1 tablespoon butter
1 cup sliced fresh mushrooms
1 small onion, sliced
1-3/4 cups water
1/2 cup 2% milk
1 package (4.4 ounces) quick-cooking noodles and Alfredo sauce mix
Minced fresh parsley, optional

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Directions

In a large nonstick skillet, cook chicken in butter for 6 minutes or until meat is no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and onion until tender.
Stir in water and milk; bring to a boil. Stir in contents of noodles and sauce mix; boil for 8 minutes or until noodles are tender.
Return chicken to the pan; heat through. Garnish with parsley if desired.

Nutrition Facts

1-1/3 cups: 317 calories, 11g fat (6g saturated fat), 105mg cholesterol, 727mg sodium, 30g carbohydrate (6g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Chicken Fettuccine Alfredo

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon butter
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4-1/2 teaspoons all-purpose flour
1-1/2 cups fat-free half-and-half
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese

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Directions

Cook fettuccine according to package directions. Meanwhile, in
a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended.
Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.

Nutrition Facts

1 cup: 425 calories, 8g fat (4g saturated fat), 75mg cholesterol, 577mg sodium, 49g carbohydrate (10g sugars, 4g fiber), 36g protein.

Alfredo Chicken Tortellini

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1-1/2 cups frozen cheese tortellini
1 boneless skinless chicken breast half (6 ounces), cut into 1-inch cubes
3 bacon strips, chopped
1/8 teaspoon adobo seasoning
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
3 teaspoons minced garlic
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
1/3 cup sour cream
2 tablespoons grated Parmesan cheese
1 cup frozen chopped broccoli, thawed and drained

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Directions

Cook tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon and adobo seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender. Add garlic; cook 1 minute longer.
In a small bowl, combine the soup, milk, sour cream and cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
Drain tortellini; add to chicken mixture. Stir in broccoli; heat through.

Nutrition Facts

1-1/3 cups: 506 calories, 25g fat (11g saturated fat), 80mg cholesterol, 963mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 29g protein.

Chicken Fettuccine Alfredo with Bacon

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

1 package (12 ounces) fettuccine
8 bacon strips, cut into 1-inch pieces
1 pound boneless skinless chicken breasts, cubed
2 cups sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1-1/2 cups half-and-half cream
1/2 cup shredded Parmesan cheese
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
Additional shredded Parmesan cheese

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Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon.
Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.

Nutrition Facts

1-1/3 cups: 441 calories, 14g fat (7g saturated fat), 86mg cholesterol, 380mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 32g protein.

Chicken-Pepper Alfredo

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

8 ounces uncooked linguine
1-1/2 pounds chicken tenderloins, cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon pepper
2 tablespoons olive oil
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped red onion
4 turkey or pork bacon strips, chopped
1 garlic clove, minced
1 jar (15 ounces) roasted red pepper Alfredo sauce
1/4 cup grated Parmesan cheese

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Directions

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.

Chicken Alfredo Stuffed Shells

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

1 package (12 ounces) jumbo pasta shells
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
3-1/4 cups grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream

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Directions

Cook pasta according to package directions.
Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.
Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture. Place in a greased 13x9-in. baking dish. Top with chicken and mushrooms.
In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1-1/2 cups Parmesan cheese; cook and stir until thickened.
Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
If desired, cover and freeze unbaked shells for up to 1 month.
To use frozen shells: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

Nutrition Facts

1 cup: 684 calories, 45g fat (26g saturated fat), 195mg cholesterol, 805mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 38g protein.

Broccoli Chicken Alfredo

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

2 cups uncooked whole wheat penne pasta
3 cups frozen chopped broccoli
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 garlic cloves, minced
1 cup reduced-fat Alfredo sauce
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

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Directions

Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, in a large skillet coated with cooking spray, saute chicken until lightly browned. Add garlic; saute 1-2 minutes longer or until chicken is no longer pink and garlic is tender.
Drain pasta mixture; add to the pan. Stir in the Alfredo sauce, cheese and pepper; cook and stir until heated through.

Nutrition Facts

1-1/2 cups: 470 calories, 11g fat (6g saturated fat), 92mg cholesterol, 599mg sodium, 51g carbohydrate (4g sugars, 10g fiber), 39g protein.

Chicken and Artichoke Fettuccine Alfredo

Taste Recipes Editorial Team — Sun, 24 Sep 2017 23:58:00 +0000

Ingredients

1/2 pound uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
3/4 cup 2% milk
4 ounces cream cheese, cubed
1/2 teaspoon salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 medium sweet red pepper, chopped
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil

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Directions

Cook fettuccine according to package directions.
Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm.
Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.
Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

Nutrition Facts

1-1/2 cups: 527 calories, 18g fat (10g saturated fat), 104mg cholesterol, 894mg sodium, 51g carbohydrate (5g sugars, 3g fiber), 41g protein.

Chicken Penne Alfredo

Taste Recipes Editorial Team — Tue, 26 Sep 2017 00:03:00 +0000

Ingredients

2 cups uncooked penne pasta
1 package (16 ounces) frozen broccoli-cauliflower blend
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon butter
1 package (8 ounces) cream cheese, cubed
1 cup shredded cheddar cheese
1 cup chicken broth
1 envelope Lipton savory herb with garlic soup mix

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Directions

Cook pasta according to package directions in a Dutch oven, adding the vegetables during the last 6 minutes of cooking.
Meanwhile, cook chicken in butter in a large skillet until no longer pink. Add the cheeses, broth and soup mix; cook and stir until cheeses are melted. Drain pasta and vegetables; add to chicken mixture and toss to coat.

Nutrition Facts

1-1/2 cups: 524 calories, 28g fat (16g saturated fat), 125mg cholesterol, 999mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 32g protein.