Best 2 Zesty Chicken Alfredo Recipes

Zesty chicken alfredo is a delightful dish that combines the flavors of creamy Alfredo sauce, tangy lemon, and tender chicken. Whether you're a seasoned home cook or a beginner looking to impress your friends and family, this article will guide you through the process of creating a zesty chicken alfredo that tantalizes taste buds and leaves everyone asking for more. From selecting the perfect ingredients to mastering the cooking techniques, you'll discover all the secrets to crafting a dish that strikes the perfect balance between rich and refreshing.

Let's cook with our recipes!

ZESTY CHICKEN ALFREDO

Zesty Chicken Alfredo image

I almost feel guilt making a recipe using purchased Alfredo sauce, since the real thing is so easy to make, but this is a lot healthier.

Provided by Toby Jermain

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 -6 boneless skinless chicken breast halves, fat discarded,washed,patted dry,and cut in bite-size pieces
1/4 teaspoon lemon extract (if you can find it, optional, but a great flavor addition)
2 teaspoons grated lemons, zest of, yellow part only
1 teaspoon fresh ground black pepper
1/2 teaspoon garlic granules
nonstick cooking spray
1 teaspoon extra virgin olive oil
1 lb sliced, cleaned mushrooms or 2 (6 ounce) jars canned mushroom slices, drained
2 -3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 (16 ounce) jar healthy choice four-cheese alfredo sauce or 1 (16 ounce) jar mushroom alfredo sauce (or other purchased low-fat Alfredo sauce)
4 -5 cups cooked rotini pasta or 4 -5 cups other short pasta, cooked in boiling salted water until al dente and drained (see text, below regarding timing)
1 tablespoon chopped fresh parsley (to garnish) (optional)

Steps:

Rub chicken breasts with lemon oil, if using.
Sprinkle both sides with lemon zest, pepper, and granulated garlic, and set aside for 15-minutes for flavor to develop.
Start to heat salted water to cook the pasta, but don't cook it until you start to make the sauce.
Spray a large, nonstick skillet with nonstick spray, add olive oil, and place over medium heat.
When hot, add chicken, and cook until done, but still springy to the touch, and lightly browned on both sides, about 5 minutes per side.
Remove chicken from skillet and keep warm.
If using fresh mushrooms, add to pan, increase heat to high, and cook for about 5 minutes.
Remove mushrooms from pan using a slotted spatula, leaving juice behind.
If not using fresh mushrooms, drain all excess oil from pan, leaving browned bits in pan.
Reduce heat to medium if necessary.
Add pasta to boiling water.
Add lemon juice to skillet, and deglaze the pan, scraping up all browned bits from cooking chicken.
Add mustard and Alfredo sauce, and stir until combined.
Simmer until heated through.
Stir in chicken and mushrooms, cover, and reduce heat to medium-low until pasta is done.
Serve sauce over pasta and chicken.
Sprinkle with parsley if desired.
Serves 4.
Note!!!! Ingredient should be LEMON OIL, not extract. Recipezaar recipe software changed it to extract and will not let me make the correction. Sorry about that!

Nutrition Facts : Calories 562.2, Fat 4.7, SaturatedFat 0.9, Cholesterol 68.4, Sodium 130.1, Carbohydrate 83.8, Fiber 4.9, Sugar 4.2, Protein 44.8

ZESTY CHICKEN ALFREDO CASSEROLE

Zesty Chicken Alfredo casserole image

My husband and I really loved this casserole!

Provided by Jennifer DeShazo

Categories Casseroles

Time 1h25m

Number Of Ingredients 11

Ingredients

4 medium chicken breast halves, skinless and boneless
1 1/2 c mushrooms, fresh, diced
1 medium onion, diced
2 can(s) tomatoes, canned italian style with juice
2 tsp minced garlic
2 Tbsp olive oil, extra virgin
16 oz whole wheat egg noodles
2 Tbsp sea salt
2 c queso/mexican style cheese, shredded
2 c mozzarella cheese, shredded
1 jar(s) four cheese alfredo cheese sauce

Steps:

1. First heat water for the egg noodles according package directions. Now, dice your chicken breasts up into 1 inch cubes. Preheat oven to 350 degrees.
2. Once egg noodles are in the water, heat olive oil in deep skillet over medium heat. Add chicken, mushrooms, onion and garlic. Cover and cook for 10 minutes until chicken turns white and mushrooms and onions are soft. Add both cans of tomatoes - one with juice and one drained. Add Salt. Cover and cook another 10 minutes, stirring to prevent sticking. Keep an eye on your noodles to be sure they don't overcook.
3. Drain noodles and rinse with cool water - set aside to let drain completely. Remove skillet from heat. Use a deep, glass casserole dish or a nonstick cake pan and coat the bottom with butter, PAM or olive oil to prevent sticking.
4. Now begin to layer the ingredients. Start with 1/2 of the noodles spread evenly over the bottom of the dish/pan, followed by the chicken mixture distributed with a slotted spoon (you don't need to use the juice from the skillet) as even as possible over the noodles. Cover layer with 1 cup each of the two cheeses. Open the jar of alfredo sauce, drizzle 1/2 of jar evenly over the top of the layer (it may be easier to pour the alfredo sauce into a measuring cup with a spout and pour it from there). Now, cover layer with remaining half of egg noodles and repeat process, EXCEPT drizzle the remainder of the alfredo sauce over the noodles and chicken BEFORE you top it off with the remaining two cups of cheese.
5. Place casserole into preheated over and bake for 25-30 minutes or until cheese is brown and bubbly. Serve with favorite italian bread/roll.

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your Alfredo sauce will taste. Use fresh Parmesan cheese, heavy cream, and butter. Avoid using pre-packaged or powdered ingredients.
Don't overcook the chicken: Chicken breasts can easily become dry and tough if they are overcooked. Cook them over medium heat until they are cooked through but still juicy.
Make sure the sauce is thick enough: Alfredo sauce should be thick and creamy, not thin and runny. If your sauce is too thin, simmer it for a few minutes longer or add a little cornstarch slurry.
Serve immediately: Alfredo sauce is best served immediately after it is made. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days or freeze it for up to 3 months. When you are ready to serve, reheat the sauce over low heat until it is warmed through.

Conclusion:

Zesty Chicken Alfredo is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The chicken is tender and juicy, the sauce is creamy and flavorful, and the pasta is perfectly cooked. This dish is sure to please everyone at the table.

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