Indulge in the culinary delight of Bistro Chicken Fettuccine, a tantalizing pasta dish that combines the savory flavors of chicken, sun-dried tomatoes, spinach, and a creamy Alfredo sauce, all harmoniously intertwined with tender fettuccine noodles. This recipe offers a perfect balance of flavors and textures, making it a delectable treat for any occasion. We also present vegetarian and gluten-free variations of this classic dish, ensuring everyone can savor its goodness. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
EASY BISTRO CHICKEN
Bistro, translated literally, means bar in French. Raise the bar in your kitchen with this chicken. Saucy and delicious, all in one skillet.
Provided by My Food and Family
Categories Home
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
- Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
- Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.
Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g
BISTRO CHICKEN FETTUCCINE ALFREDO
No time for from-scratch sauce for your chicken fettuccine Alfredo? No worries. Gussy up a prepared sauce with bacon bits and Parmesan-it's delicious!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add peppers and onions; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
- Add tomatoes and Alfredo sauce; cook 5 min. or until heated through.
- Drain pasta. Toss with chicken mixture and bacon bits. Top with cheese.
Nutrition Facts : Calories 580, Fat 24 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1020 mg, Carbohydrate 51 g, Fiber 3 g, Sugar 7 g, Protein 39 g
BISTRO CHICKEN
Make and share this Bistro Chicken recipe from Food.com.
Provided by Laurawombat Garcia
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and coat an oblong baking dish with Pam.
- Place the chicken in the baking dish and put a slice of cheese over each piece of chicken.
- Mix the soup and wine together and then pour over chicken evenly.
- Sprinkle the stuffing mix over top and then drizzle the melted butter on top of that!
- Bake about 45-50 minutes till topping is golden and chicken is no longer pink!
Nutrition Facts : Calories 416.9, Fat 27.4, SaturatedFat 16, Cholesterol 136, Sodium 606.4, Carbohydrate 3.4, Sugar 1.1, Protein 34.6
BISTRO CHICKEN AND PASTA
Sautéed chicken breasts and mushrooms are topped with cheese and bacon and served on a bed of pasta in this bistro favorite.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes and dressing.
- Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
- Top chicken with cheese and bacon; simmer, covered, 5 min. or until cheese is melted. Drain spaghetti; place on platter. Top with chicken mixture.
Nutrition Facts : Calories 520, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 44 g
BISTRO CHICKEN
This chicken can be done in the oven or it is excellent in the slow cooker also. The sauce is so delicious and I suggest serving it over pasta, noodles, baked potatoes or with some good French bread.
Provided by Sherri35
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- If cooking on stove top: Preheat oven to 375 degrees.
- In an ovenproof skillet, melt butter and olive oil over medium-high heat.
- Sprinkle the chicken breasts with salt and pepper (to taste).
- Panfry the chicken until both sides are golden but the chicken is not cooked through.
- Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
- Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
- Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
- If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.
BISTRO CHICKEN-PASTA SALAD
Try this Bistro Chicken-Pasta Salad at lunchtime! Full of feta, fresh tomatoes & basil, this chicken-pasta salad rivals the restaurant version!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, about 1-1/3 cups each
Number Of Ingredients 8
Steps:
- Combine all ingredients except chicken.
- Top with chicken.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
Tips:
- Use fresh ingredients. Fresh vegetables, herbs, and chicken will give your dish the best flavor.
- Don't overcook the chicken. Chicken should be cooked until it is no longer pink in the center, but it should not be dry. Overcooked chicken is tough and chewy.
- Use a good quality fettuccine. A good quality fettuccine will hold up well to the sauce and will not become mushy.
- Make sure the sauce is thick enough. The sauce should be thick enough to coat the fettuccine and chicken, but it should not be too thick. If the sauce is too thick, you can thin it out with a little bit of water.
- Season the dish to taste. Add salt and pepper to taste, and adjust the other seasonings as desired.
Conclusion:
This bistro chicken fettuccine recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the sauce is creamy and flavorful, and the fettuccine is cooked to perfection. This dish is sure to please everyone at your table. Whether you're a seasoned cook or a beginner, this recipe is sure to impress.
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