Best 11 Creamy Chicken Alfredo Recipes

CREAMY CHICKEN ALFREDO

Steps:

• Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.
• Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

CREAMY CHICKEN AND SHRIMP ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
• Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
• Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.

CREAMY CHICKEN BROCCOLI ALFREDO OVER ANGEL HAIR PASTA

Steps:

• Defrost baby broccoli florets.
• Cut chicken tenders into bite sized pieces about 1/2 - 1 inch long.
• Heat extra virgin olive oil in large skillet.
• Add minced garlic, onion powder, 1/2 tsp sea salt, 4 grinds fresh ground black pepper and chicken pieces.
• Cook chicken until no longer pink stirring and turning chicken constantly. About 10 - 15 minutes depending on how big you cut the chicken.
• Once chicken is done add baby broccoli florets and heat through.
• Remove chicken and broccoli from pan and place in large glass bowl and cover with foil to keep warm.
• Boil salted water in large sauce pan and make Angel Hair pasta to box specifications.
• Rinse pasta in cold water (so it doesn't stick together while making sauce) then drain well. Cover sauce pan and sit aside while making sauce.
• Making Alfredo sauce.
• Separate egg putting yolk in small dish.
• Add heavy whipping cream stirring constantly making sure it doesn't scorch.
• Stir in 1/2 tsp sea salt, 1 tsp minced garlic and 4 grinds fresh ground black pepper and 1/2 c shredded Parmesan cheese (use quality cheese).
• Stir constantly until cheese is melted between 10-15 minutes.
• Temper egg yolk by adding small amount of hot liquid cheese/cream mixture in dish with the egg yolk stirring constantly until well incorporated.
• Slowly add yolk mixture into sauce pan containing the cheese/cream mixture stirring constantly.
• Simmer over medium low heat for 3-5 minutes until it reaches desired consistency. Don't worry it will thicken up quickly while simmering.
• Add chicken and broccoli and mix well until heated through.
• Place equal amounts of pasta in 2 bowls and top each with Alfredo Chicken and Broccoli sauce.

CREAMY CHICKEN ALFREDO

Steps:

• Directions:
• Place the cream, butter and cream cheese together in a saucepan until melted, stirring constantly.
• Add Parmesan and garlic powder and simmer for about 15-20 minutes on a low heat until the cheese begins to brown just slightly. Take off the fire immediately. Check for seasoning.
• Tips:
• For a creamier and richer version, you could double the amount of butter.

CHEESY, CREAMY ALFREDO CHICKEN CASSEROLE - FOREVERMAMA

Steps:

• Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside.
• In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls).
• Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13" casserole dish.
• Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
• Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.

EASY CREAMY CHICKEN ALFREDO CASSEROLE

Steps:

• 1. Cook egg noodles according to instructions on package. Drain.
• 2. Mix with a whisk the jar of Alfredo sauce and the sour cream until blended. Add in your garlic and parmesan cheese. Mix until blended. Add your chicken and peas. Incorporate your noodle to this mixture and fold in until noodles are mixed well.
• 3. In a sprayed 9x13 casserole dish pour the noodle mixture. Then take crushed Ritz crackers and melted butter mixed together and add them to the top of the casserole. Bake at 350 degrees for approximately 35 minutes.

CREAMY CHICKEN ENCHILADAS WITH ALFREDO SAUCE

Steps:

• Lightly brown chicken in skillet with oil.
• After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
• Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
• Add in spices while it is cooking.
• Preheat oven to 385.
• Spray a baking dish with non-stick cooking spray or coat with a light coating of oil.
• Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine.
• Add in sliced jalapenos and 1/2 the cilantro.
• Shredd the chicken with 2 forks.
• Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish.
• In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
• Pour that over the top of all of the enchillada rolls.
• Sprinkle with the mozzarella cheese and cover with tin foil.
• Bake for 30 minutes.
• In the last 5 minutes, remove the tin foil and allow to brown in oven.
• Top with shredded lettuce, tomatoes, cilantro and sour cream.

INSTANT POT® CREAMY CHICKEN AND LEEK ALFREDO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and butter and heat until butter is melted. Add chicken and cook until lightly browned on all sides, 5 to 8 minutes. Add leek and garlic. Season with Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 3 to 5 minutes.
• Pour in chicken broth and wine to deglaze pot. Bring to a simmer, scraping browned bits off the bottom of the pot.
• Stir cream and egg yolk together in a small bowl until well combined. Pour into the Instant Pot®. Add pasta without mixing, letting it float on top, but making sure pasta does not stick together. You may push pasta slightly down into the liquid. Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
• Mix Parmesan-Romano cheese mixture and a pinch of cornstarch together in a bowl. Unlock and remove Instant Pot® lid. Stir in cheese mixture and cream cheese. Slowly add enough milk until the sauce reaches desired creaminess. Mix well to create a smooth cream sauce.

STUFFED CHICKEN BREAST ALFREDO WITH A CREAMY CHEESE TWIST#RAGU

Steps:

• Directions:.
• Preheat oven to 350ᵒ.
• Season chicken with salt and pepper. On a clean work surface, lay chicken breast flat, smooth sides down. Fill and roll: Layer each breast with 12-15 arugula leaves, one bacon strip tore into pieces, and 1 tablespoon of Feta cheese. Starting at the narrow end, roll up chicken tightly; seal with a toothpick. Transfer chicken to a 2 quart baking dish (or a dish just large enough to hold the chicken) sprayed with non-stick cooking spray.
• In a small pot, heat the Ragu and milk on low heat while gradually adding cream cheese. Stir until cream cheese is melted and well incorporated with the Ragu Alfredo Sauce. Slowly pour the sauce over the chicken. Sprinkle chicken with the parmesan cheese and pine nuts.
• Bake uncovered 35-40 minutes until chicken is opaque throughout. Let chicken rest for 5 minutes. Remove toothpicks prior to serving. Enjoy!

CREAMY WHITE CHICKEN ALFREDO LASAGNA RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture. Spread half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. Bake 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.

SUPER CREAMY CHICKEN ALFREDO

Steps:

• Preheat your oven to 375 degrees.
• Place the flour in a shallow dish or pie tin.
• Sprinkle the Chicken with salt then coat with flour.
• Heat the 2 Tablespoons of Olive Oil in a large skillet over medium-high heat until hot.
• Add the Chicken and cook--turning once--until golden (2-4 min per side).
• Remove Chicken from skillet and place in a 13x9 baking dish.
• Heat the remaining olive oil in the same skillet over medium heat until hot.
• Add the garlic and onion and saute it until the garlic is fragrant and the onion is tender (1-2 min).
• Increase heat to Medium-High and add the Heavy Cream, Parmesan and Black Pepper.
• Cook until sauce is bubbly and slightly thickened (2-3 min).
• Spoon the sauce over the chicken in the dish.
• Bake the chicken until the chicken reaches an internal tempurature of 180 degrees (8-12 minutes).
• Plate the chicken on a bed of the Fettuccine and sprinkle the Parsley over the top.