Alfredo Oven Fried Chicken Recipes

BAKED CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
• Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
• Preheat oven to 375 degrees F (190 degrees C).
• Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
• Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

FRIED CHICKEN ALFREDO

Steps:

• Get two seperate plastic containers. Add the 4 eggs to one container, and the flour and bread crumbs to another container.
• Put one tablespoon of paprika, parsley and Season All in one container and one tablespoon of paprika, parsley and Season All in the other container.
• Put one teaspoon of garlic powder, onion powder and black pepper in one container and one teaspoon of garlic powder, onion powder and black pepper in the other container.
• Mix both containers well.
• Heat your oil to 375 degrees.
• A couple of pieces at a time, dip your chicken strips into the egg mixture and then coat with the flour and bread crumb mixture. Continue until all the chicken is coated.
• Fry the chicken until completely cooked, the chicken should have a deep golden brown color.
• Fill a large pot with water and add the salt and noodles, cook the noodles according to the package directions.
• While the noodles are cooking, get a medium sauce pan and dump both jars of Alfredo sauce inches Add the crushed red pepper, cover and simmer until warm, stirring occasionally.
• When the noodles are cooked, drain them and return them to their original pot. Mix them with the sauce.
• Serve with the chicken laying on top of the noodles or on the side.

ALFREDO OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 350°F; place margarine in a 9x13-inch pan and then place pan in oven while preheating to melt the margarine.
• Rinse chicken and cut off excess fat. Combine Alfredo sauce, milk and eggs in one bowl, and bread crumbs, flour, paprika, and cayenne in another.
• Dip chicken breasts in Alfredo mixture, then bread crumb mixture. Double bread if you would like (we always do!)
• When you have breaded all of the chicken, place it in the hot pan with the melted butter, coating both sides of the chicken. If you don't like wasting the Alfredo mixture, you can add it to the pan with the chicken at this point.
• Bake the chicken for 30-40 minutes, or until the chicken is cooked through.
• Save the bread crumb mixture for next time--put it in a freezer bag and tuck it away in your freezer.
• Leave the margarine out and use Pam instead for a healthier version!
• Freeze after baking for a quick meal!

CHICKEN FETTUCCINE ALFREDO

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.

OVEN-FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
• Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

EASY ONE-POT CHICKEN ALFREDO

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine.
• Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally.
• Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.

LIGHT CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.

ALFREDO CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Spread a layer of alfredo sauce on the baking dish. Place chicken breast over sauce. Season chicken with salt and pepper, to taste.
• Spread broccoli over chicken.
• Pour remaining alfredo over chicken and broccoli.
• Top with Parmesan cheese.
• Bake for 40 minutes.
• Enjoy!