Best 3 Leftover Chicken Alfredo Fettuccine Recipes
Indulge in the delectable symphony of flavors that is Leftover Chicken Alfredo Fettuccine, a culinary masterpiece that transforms humble leftovers into a gourmet delight. This versatile dish offers a creative solution for using up leftover chicken, allowing you to conjure a new culinary experience with minimal effort. Whether you're a seasoned chef or a novice in the kitchen, this recipe provides a step-by-step guide to crafting a creamy, luscious Alfredo sauce that harmonizes perfectly with tender chicken and al dente fettuccine noodles. Elevate your meal with the tantalizing aroma of freshly grated Parmesan cheese, infusing each bite with a symphony of flavors. Discover the culinary wizardry that awaits as you delve into the diverse collection of Alfredo pasta recipes curated within this article, each offering unique twists and flavor combinations to satisfy every palate. Embark on a culinary adventure where leftover chicken takes center stage, transforming into a delectable Alfredo masterpiece.
Here are our top 3 tried and tested recipes!
LEFTOVER CHICKEN ALFREDO FETTUCCINE
What to do with leftover chicken that the entire family will like.. Feel free to add chilli flakes or black pepper. I'm cooking for toddlers so we add that at the table. If I don't have enough cream, I make up the difference with sour cream added after the pasta has been mixed in.
Provided by Lee_tah
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put water on to boil. Add enough salt so that the water tastes salty. For 8 cups of water I add about a tablespoon of salt. Trust me, your pasta will taste much better and you will need hardly any in the sauce.
- Add the pasta once the water has started to boil and cook until 'el dente'. It will cook a bit more in the sauce, so you want it a bit underdone.
- While the pasta is cooking, add the cream and chicken cubes into a skillet. Heat until bubbly and slightly reduced.
- Add in green onion and remove from heat.
- Drain pasta reserving a cup of the liquid. Add pasta to sauce and mix well. Stir in frozen peas and parmesean.
- If the pasta is looking a little dry or too thick, add back in a bit of the pasta water or some sour cream.
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.
QUICK AND EASY LEFTOVER ROTISSERIE CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: shredded rotisserie chicken, egg noodle, alfredo sauce, milk, butter, salt, garlic powder, oregano, poultry seasoning, dried parsley
Provided by Janice Burch
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil egg noodles and cook according to package directions. Drain. Set aside.
- In a 2 quart saucepan over medium heat, combine leftover chicken, Alfredo sauce, milk, butter, salt, garlic powder, poultry seasoning, oregano, and parsley flakes. Stir often for about 10 minutes, or until sauce is thick, creamy, and hot.
- Serve the chicken alfredo over egg noodles.
- Garnish with chopped parsley flakes.
Nutrition Facts : Calories 604 calories, Carbohydrate 46 grams, Fat 30 grams, Fiber 2 grams, Protein 36 grams, Sugar 3 grams
Tips:
- To make a creamy Alfredo sauce, use a combination of butter, heavy cream, and grated Parmesan cheese. For a richer flavor, use a combination of Parmesan and Asiago cheeses.
- If you don't have fettuccine noodles, you can use any other type of pasta, such as spaghetti, penne, or macaroni.
- To make the dish more flavorful, add sautéed mushrooms, onions, or bell peppers to the sauce.
- If you don't have leftover chicken, you can cook some chicken breasts or thighs in a skillet or in the oven. You can also use rotisserie chicken.
- To make the dish more kid-friendly, add some peas, corn, or diced carrots to the sauce.
Conclusion:
Leftover chicken Alfredo fettuccine is a quick and easy meal that is perfect for busy weeknights. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. This dish is also a great way to use up leftover chicken and pasta. So next time you have some leftover chicken, give this recipe a try.
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