Choosing The Right Cheese For Chicken Alfredo

Chicken Alfredo is a rich and indulgent Italian dish that is sure to impress. The key ingredients in this recipe are fettuccine, heavy cream, chicken breasts, butter, and Parmesan cheese. The best type of pasta to use is fettuccine as its long, flat shape provides more surface area for the creamy cheese sauce to adhere to. However, other types of pasta such as penne, cavatappi, or bucatini can also be used.

The chicken is usually cut into thin slices and seasoned with salt, pepper, and paprika. It is then cooked in a combination of oil and butter until golden and crispy. The sauce is made by sauteing garlic in butter, adding heavy cream, and then stirring in Parmesan cheese. The cooked fettuccine and chicken are then added to the sauce and tossed to coat.

Some variations of this recipe include adding other types of cheese such as ricotta or mozzarella, and using different types of pasta such as penne or linguine. Chicken Alfredo is a hearty and comforting dish that is perfect for a special occasion or a weeknight meal.

Chicken Alfredo with Parmesan Reggiano, Fontina, and Mozzarella

Chicken Alfredo is a rich and creamy pasta dish that is a comfort food for many. The traditional Italian version of the dish is made with fettuccine noodles tossed in butter and parmesan cheese. However, the American version includes heavy cream and a variety of cheeses.

One such recipe for Chicken Alfredo includes Parmesan Reggiano, Fontina, and Mozzarella cheeses. This three-cheese combination creates an indulgent and super-cheesy dish that is perfect for a date night or special occasion. The recipe serves four people and has a prep time of 15 minutes and a cook time of 25 minutes.

To make this Chicken Alfredo, you will need the following ingredients:

• 2 tablespoons Italian dried spice
• 1/4 cup fresh parsley, chopped
• 1 box of fettuccine pasta
• 4 garlic cloves, minced
• 3/4 cup mozzarella cheese
• 1/2 cup fontina cheese
• 1/2 cup grated parmesan cheese
• 2 pounds of frozen or fresh shrimp, peeled, deveined, and tails removed (optional)

For the chicken:

• 4 chicken breasts
• Italian spice blend
• Salt and pepper
• Lemon juice
• Oil

Start by preheating your oven to 400°F. Pound the chicken breasts between two sheets of parchment paper to even out their thickness. Coat each breast with a teaspoon of oil on both sides, and season with the Italian spice blend, salt, and pepper. Squeeze some lemon juice over the chicken.

Place the chicken in a baking dish and cook for about 25 minutes, or until the internal temperature reaches 165°F. Let the chicken rest before slicing it. You can serve it on top of the pasta or on the side.

To make the alfredo sauce and cook the pasta:

• In a large pan, bring water to a boil with 1 tablespoon of salt.
• In a separate saucepan, melt butter over medium heat.
• Add garlic, heavy cream, sour cream, pepper, and salt to the melted butter. Bring this mixture to a simmer, stirring often.
• Add the parmesan cheese and simmer for about 8 minutes, or until the sauce is smooth and thickened.
• Now, add the fontina and mozzarella cheeses. Stir until the sauce is smooth and creamy.
• You can add the fettuccine noodles to the boiling water and cook until al dente. Drain the noodles and return them to the pot.
• Add the nutmeg to the sauce and continue stirring until smooth and creamy.
• Pour the alfredo sauce over the cooked noodles and mix well.
• Plate equal amounts on serving plates and top with the sliced chicken.
• Garnish with parsley and enjoy!

Chicken Alfredo with Ricotta, Parmesan, and Mozzarella

Ingredients

• 1 box (16 ounces) Penne pasta
• 2 jars (15 ounces, each) Alfredo sauce
• 1 container (15 ounces) Ricotta cheese
• 2 cloves minced garlic
• 2 cups cooked, chopped chicken
• 1/4 cup grated Parmesan cheese
• 2 teaspoons dried Parsley
• 1 teaspoon Italian seasoning
• 2 cups shredded Mozzarella cheese

Method

Boil the Penne pasta in a large pot of water until al dente, according to package directions. Drain the water, and then return the pasta to the pot.

Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine.

Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the top evenly with mozzarella cheese.

Bake at 350 degrees F., uncovered, for 30 minutes, or until hot and bubbly. Serve warm and enjoy!

Tips

• The recipe calls for two jars of Alfredo Sauce, but you can use about one and a half jars and save the rest in the fridge for another use.
• You can use rotisserie chicken for the cooked chicken.
• You can substitute cottage cheese for ricotta.

Chicken Alfredo with Parmesan and White Cheddar

Chicken Alfredo is a delicious and indulgent meal, perfect for a comforting dinner. This recipe combines golden, pan-fried chicken with a creamy garlic Parmesan sauce and al dente pasta. The addition of white cheddar gives a sharp twist to the classic Italian dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons extra-virgin olive oil
• 1/2 cup butter
• 2 cups heavy whipping cream
• 1 clove of garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 cups grated white cheddar cheese
• 16 ounces dry fettuccine pasta

Method:

Start by seasoning the chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side, until golden brown and cooked through. Transfer the chicken to a plate and keep warm.

In the same pan, melt the butter and add the heavy cream, minced garlic, and seasonings. Whisk everything together and simmer over medium-low heat for 3-4 minutes, until the sauce starts to thicken. Stir in the grated Parmesan and white cheddar cheeses until melted and smooth.

Meanwhile, cook the fettuccine pasta according to package instructions in a large pot of salted water. Drain the pasta and set aside.

Finally, combine the cooked pasta with the creamy sauce. Slice the chicken breasts and serve on top of the pasta. Garnish with chopped parsley and additional Parmesan cheese, if desired.

Tips:

• Use freshly grated Parmesan cheese for the best results. Pre-grated cheese may not melt properly and can make the sauce grainy.
• Avoid overcooking the chicken. Use an instant-read thermometer to check the internal temperature, which should reach 165 degrees F.
• Prepare all the ingredients before starting, as this dish comes together quickly.
• If the sauce is too thin, simmer it for a few extra minutes or let it sit off the heat for a minute before tossing with the pasta.
• For a lighter version, substitute half-and-half or whole milk for the heavy whipping cream. Keep in mind that the sauce will be thinner.

Chicken Alfredo with Parmesan and Smoked Gouda

Ingredients

• 8 slices of cooked bacon
• 16 oz cooked linguine pasta or fettuccine noodles
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 to 1 teaspoon ground black pepper
• 2 cups whole milk
• 1 cup finely shredded smoked gouda cheese (plus some for garnish)
• 1/4 cup finely shredded parmesan cheese (some for garnish)
• 1/2 teaspoon dried parsley flakes (optional)
• 2-3 chicken breasts

Method

Start by slicing the bacon and chopping the green onion and mushrooms. Boil water in a pot and add about a 3-second pour of olive oil to stop the noodles from sticking and about 2 tablespoons of freshly ground pink Himalayan salt. Fry the bacon in a large skillet to your preferred doneness. Once the bacon is done, mix in the green onion, mushrooms, cream cheese, gouda cheese, feta cheese, parmesan cheese, minced garlic, shrimp, and sour cream. Allow the sauce to simmer to melt all the ingredients together on medium-high heat and add the chicken breasts. The chicken will cook in the sauce for a rich flavor. Stir in the cooked shrimp to allow the flavors to cook in. Drain the fettuccine noodles and place the butter at the bottom of the pan before mixing them together. The butter will help the noodles not to stick and will add flavor. Once the chicken is cooked, remove it from the pan and cube it up. Finally, mix the sauce, chicken, and noodles together.

Tips

• This recipe can be made gluten-free by using gluten-free pasta and gluten-free flour.
• The chicken can be replaced with chicken thighs if preferred.
• The shrimp can be left out if preferred.
• The feta cheese can be replaced with another type of cheese such as mozzarella or fontina.
• The smoked gouda can be replaced with plain gouda, all parmesan, or white cheddar if preferred.
• Any shape of pasta can be used.
• The dish can be stored in the fridge for up to two days if shrimp is included, and up to five days if it is not.

Chicken Alfredo with Parmesan and Cream Cheese

Chicken Alfredo is a delicious and creamy dish that is perfect for a comforting meal. This recipe combines the richness of Parmesan and cream cheese to create a decadent and indulgent experience. Here is a detailed guide to help you prepare this mouth-watering dish.

Ingredients:

• 2 pounds of skinless, boneless chicken breasts, cut into chunks
• Salt and ground black pepper to taste
• 2 packages of thin spaghetti or fettuccine noodles
• 4 jars of Alfredo sauce (preferably two sun-dried tomato and two spicy flavours)
• 2 tablespoons of Italian seasoning
• 2 tablespoons of garlic powder
• 2 tablespoons of chopped onion
• 2 tablespoons of chopped fresh basil
• 1 tablespoon of onion powder
• ½ tablespoon of cayenne pepper (adjust to taste)
• 1 ½ cups of shredded Parmesan cheese
• 2 cups of chopped broccoli (optional)
• Butter
• Heavy cream
• Garlic
• Salt
• Pepper
• Italian seasoning

Instructions:

• Start by seasoning the chicken chunks with salt and pepper according to your preference.
• Heat a large skillet over medium-high heat and add the chicken. Cook until the chicken is no longer pink in the centre and the juices run clear, which should take about 7 to 10 minutes.
• In a separate pot, bring lightly salted water to a boil. Cook the spaghetti or fettuccine noodles according to the package instructions until they are tender yet firm to the bite.
• While the pasta is cooking, it's time to prepare the delicious Alfredo sauce. In a large saucepan, combine the Alfredo sauce, Italian seasoning, garlic powder, chopped onion, basil, salt, black pepper, onion powder, and cayenne pepper.
• Bring this mixture to a slight boil and then stir in the Parmesan cheese. Continue cooking until the cheese is completely melted and the sauce has a smooth and thickened consistency. This should take around 3 to 5 minutes.
• If you're using broccoli, fill a saucepan with water and place a steamer insert inside. Bring the water to a boil and add the broccoli. Cover and steam until the broccoli is tender, which will take about 2 to 6 minutes.
• Drain the cooked pasta and scoop it into individual serving bowls.
• Pour the creamy and delicious sauce over the pasta. If you're using broccoli, add it to the sauce as well.
• Finally, serve your Chicken Alfredo with Parmesan and Cream Cheese! Garnish with some freshly chopped parsley and enjoy the ultimate comfort food!

Tips and Variations:

• You can replace fresh onion with onion powder if preferred.
• Feel free to adjust the seasoning amounts according to your taste preferences.
• For an extra indulgent touch, you can add some heavy cream to the sauce for a richer flavour.
• If you want to make the dish even creamier, consider adding some sour cream to the sauce.
• While Parmesan cheese is traditional, you can also experiment with other hard Italian cheeses like Pecorino Romano or Grana Padano.
• For a healthier option, you can substitute milk for the cream, but keep in mind that it will result in a thinner sauce.

Frequently asked questions