![]() Had to add a bit more with the Parmesan to make it creamy. Added pasta and cream, covered and simmered for 15 minutes. Sautéed chicken with garlic in the same pan then added chicken broth and brought to a boil. Sautéed zucchini and portobello mushrooms with garlic and set aside. Very good!Ĭould you make with left over rotisserie chicken breast? Quick and easy week night meal just as is but I also tried adding some Cajun spice and topped with chopped scallions. Fabulous and very easy! Next time, my 13 yr old will be helping me make it. I sautéed broccoli with garlic and oil for a few minutes and added it with the chicken. ![]() I also used just a cup of half and half, and it was plenty creamy with that amount without being too rich. This came out really good with just a few small changes.I replaced 1/2 cup of broth with white wine. While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot. When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination stir over medium heat for another minute or two. Serve hot and pass extra Parmesan at the table. Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Stir in the Parmesan until well incorporated, and adjust the seasonings. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more. ![]() Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Step 3ĭo not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Remove the chicken and set aside on a plate. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don’t have to be browned on all sides two sides is fine). Melt the butter in a very large skillet over medium-high heat. Cut the chicken breasts into 1-inch pieces.
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