BAKED CHICKEN ALFREDO
This recipe is quick and easy and any novice cook can do it. It was made for the little ones who always wanted to order out at Pizza Hut® or Olive Garden®. Serve with additional Parmesan cheese if desired. This recipe can also be eaten without being baked but the kids love that it resembles baked casseroles found in restaurants.
Provided by hkopinions
Categories Main Dish Recipes Pasta Chicken
Time 1h8m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 36.7 g, Cholesterol 80.8 mg, Fat 24.9 g, Fiber 1.7 g, Protein 20.7 g, SaturatedFat 14.8 g, Sodium 658.5 mg, Sugar 4 g
FRIED CHICKEN ALFREDO
Make and share this Fried Chicken Alfredo recipe from Food.com.
Provided by PeachPie24
Categories Chicken
Time 45m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1052.9, Fat 23.2, SaturatedFat 6.4, Cholesterol 376.9, Sodium 1045.5, Carbohydrate 151.7, Fiber 8.8, Sugar 6.5, Protein 56.5
ALFREDO OVEN-FRIED CHICKEN
This is one of my husbands favorite chicken dishes! I make my Alfredo sauce in batches, I refrigerate some and freeze the rest, when we have left over that needs to be used up, I make this!
Provided by meganjeter
Categories Chicken Breast
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 680, Fat 31.4, SaturatedFat 6.7, Cholesterol 179.1, Sodium 1448.8, Carbohydrate 55.7, Fiber 3.9, Sugar 3.8, Protein 42
OVEN FRIED CHICKEN
Skip the added oil and mess that's associated with traditional frying and make super-crisp "fried" chicken in the oven. A zesty marinade filled with lemon, rosemary and spices keeps the chicken tender and flavorful. Cornmeal and whole wheat breadcrumbs make a crunchy coating while baking on a rack ensures no soggy bottoms on the chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.
- Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
- Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray.
- Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray.
- Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature.
- Nutritional analysis of 1/2 of total recipe for breading mixture
- Calories 181; Total Fat 3.5g (Sat Fat 1g, Mono Fat 1g, Poly Fat 0.5g) ; Protein 9g; Carb 29g; Fiber 4g; Cholesterol 1mg; Sodium 506mg
- Nutritional analysis per serving of chicken
- Calories 328; Total Fat 10g (Sat Fat 3g, Mono Fat 3g, Poly Fat 2g) ; Protein 48g;
- Carb 10 g; Fiber 1g; Cholesterol 186mg; Sodium 330mg
OVEN FRIED CHICKEN
Steps:
- Preheat oven to 375 degrees. Melt butter in 9 by 13-inch baking dish. In shallow bowl combine flour, cayenne, garlic salt and oregano. In another shallow bowl beat eggs. Dip chicken into flour mixture, then dip chicken into egg. Roll chicken in bread crumbs. Place chicken in dish and turn to coat with butter. Bake for 30 to 35 minutes. Rotate after 15 minutes. Serve.
OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
Number Of Ingredients 6
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.
OVEN FRIED CHICKEN
Provided by Food Network Kitchen
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the chicken in a large resealable plastic bag set in a baking dish. Pour the pickle juice into the bag. Seal the bag and massage gently. Refrigerate 1 to 2 hours.
- Meanwhile, whisk the eggs and mustard in a medium bowl; set aside. Pulse the rice cereal in a food processor to make fine crumbs. Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Add the cereal crumbs, panko, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring frequently, until the crumb mixture is a deep golden brown, 6 to 8 minutes. Transfer to a medium bowl and stir in the garlic powder, celery seeds and dill. Let cool to room temperature.
- Place a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Remove the chicken from the pickle juice and pat dry with paper towels. One piece at a time, dip the chicken in the egg mixture, letting any excess drip off, then coat in the crumb mixture, pressing with your hands to adhere.
- Remove the hot baking sheet from the oven and brush with the remaining 1/4 cup vegetable oil. Place the chicken on the baking sheet and bake until golden and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 30 to 35 minutes. Serve with ranch dressing.
CHICKEN BREASTS ALFREDO
A wonderful breaded chicken breast topped with melted Mozzarella cheese and Alfredo sauce. YUMMMMM! Recipe found on another website.
Provided by Marie
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Lightly salt and pepper chicken breasts.
- Coat in flour.
- Mix eggs, water, cheese and parsley together.
- Dip chicken in egg mixture, then in bread crumbs.
- Heat oil and butter in large skillet and cook chicken over medium heat until brown- about, 15 minutes.
- Transfer chicken to 11 x 7 baking dish.
- Preheat oven to 425 degrees.
- Make cheese sauce by heating cream, water and butter in pan until butter melts, then add cheese.
- Stir over medium heat for 5 minutes.
- Stir in parsley.
- Spoon sauce over chicken.
- Top each piece with a slice of mozzarella cheese.
- Bake until cheese melts and chicken is tender, about 8 minutes.
Nutrition Facts : Calories 712.7, Fat 47.7, SaturatedFat 25.7, Cholesterol 298, Sodium 728.2, Carbohydrate 23.5, Fiber 1.2, Sugar 1.8, Protein 46.1
EASY CHICKEN ALFREDO
This recipe was actually made up by a quadriplegic guy that I used to care for when I was a private duty nurse. He would sit in his wheelchair in the kitchen and dictate every thing I was to do (even though I knew how), so that he felt like he was doing it all.
Provided by Miracle Miriam
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut up chicken breasts into bite sized chunks and saute in a little oil or butter until cooked through.
- While chicken is cooking, prepare the alfredo noodles in a large dutch oven, following package directions.
- Steam the frozen broccoli in another pan using a steamer, or cook it in a pan until just done.** (Steaming is better for retaining nutrients.).
- When all three are done, add the chicken and broccoli to the alfredo noodles.
- Mix well and serve with some fresh French bread from the deli.
- **Another thing you can do to steam the broccoli is to place it in a metal colander, and place the colander resting inside the dutch oven over the cooking noodles with a lid over the top. Convenient, eh?
Nutrition Facts : Calories 224.8, Fat 10.8, SaturatedFat 3.1, Cholesterol 72.6, Sodium 98.8, Carbohydrate 5.4, Fiber 3.4, Sugar 1.5, Protein 26.9
FETTUCCINE ALFREDO WITH CHICKEN
Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that's missing is the waiter and the check.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
- Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 48.8 g, Cholesterol 90.7 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 5.2 g, Sodium 552 mg, Sugar 1.2 g
ALFREDO CHICKEN
Short on time? Five ingredients and four steps make this dish easy and delicious. Increase the nutritional value and make this an all-in-one dish by adding fresh seasonal vegetables (such as broccoli, squash or bell peppers) to the pasta as it cooks.
Provided by Renee Parker
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Sprinkle chicken with Italian dressing mix and garlic powder.
- Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking.
- Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo sauce over chicken and pasta, mix thoroughly, and serve.
Nutrition Facts : Calories 498.1 calories, Carbohydrate 27.2 g, Cholesterol 106.2 mg, Fat 28.7 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 10.4 g, Sodium 1338.2 mg, Sugar 5.2 g
KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST
This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
- In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
- In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
- Dip chicken in butter mixture; then in crumb mixture.
- Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
- Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.
Nutrition Facts : Calories 452.1, Fat 26.1, SaturatedFat 14.8, Cholesterol 136.7, Sodium 852.6, Carbohydrate 18.6, Fiber 1.4, Sugar 1.5, Protein 34.9
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