Our best chicken alfredo recipes
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Our best chicken alfredo recipes - 4 recipes

If you like this, you'll definitely like: white sauce chicken

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Ingredients:

1/5 cup of dark rum

1/5 cup of coconut milk

2/5 cup of pineapple juice

a few mint leaves

 

Top rated Chicken alfredo recipes

By

In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning

  • 6 skinless, boneless chicken breast halves - cut into cubes
  • 6 tablespoons butter, divided
  • 4 cloves garlic, minced, divided
  • 1 tablespoon Italian seasoning
  • 1 pound fettuccini pasta
  • 1 onion, diced
  • 1 (8 ounce) package sliced mushrooms
  • 1/3 cup all-purpose flour
  • 1 tablespoon salt
  • 3/4 teaspoon ground white pepper
  • 3 cups milk
  • 1 cup half-and-half
  • 3/4 cup grated Parmesan cheese
  • 8 ounces shredded Colby-Monterey Jack cheese
  • 3 roma (plum) tomatoes, diced
4/5 (13 Votes)

By

Looking for cheap meal ideas that won't break the bank? Here are some gourmet recipes that are inexpensive, easy and crazy delicious!

4 245 shares

By

Fettuccine noodles Precooked chicken strips Alfredo sauce Rotel

  • 1 pck Fettuccine noodle
  • 2 cans Alfredo sauce
  • 1 bag precooked chicken strips
  • 2 can rotel
4.2/5 (18 Votes)

On skewers; crusted in Parmesan and dunked in marinara; in a meatball soup...if you've only served tortellini as a pasta, you've missed out!

2 183 shares

By

My easy way

  • 2 jars ragu alfredo sauce
  • 3 cups cooked chicken breast (sauted in garlic and olive oil)
  • 1 small can mushrooms
  • salt/pepper
  • garlic
  • pasta noodles (bowties, rotini or penne)
  • 1 bag frozen broccoli
4.2/5 (12 Votes)

By

Preheat oven to 375F. Place flour in a shallow dish or pie plate

  • 1/4 cup flour
  • 6 boneless, skinless chicken breasts
  • 1/2 tsp salt
  • 2 Tbsp plus 1 tsp olive oil, divided
  • 3 cloves garlic, minced
  • 1 Tbsp minced onion
  • 1 1/2 cups whipping cream
  • 1/3 cup grated Parmesan
  • 1/2 tsp ground black pepper
  • 1 Tbsp Chopped fresh parsley
2.6/5 (9 Votes)

Any burning questions? Our chefs answer!

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