Baked Chicken Alfredo Using Jar Alfredo Sauce Food

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.

BAKED CHICKEN ALFREDO

Steps:

• Sauté onion, artichokes and mushrooms in oil, add chicken. Mix cooked pasta, chicken mixture, Parmesan cheese and Alfredo sauce together. Place in a 2 1/2 quart Casserole cover with foil, bake 350o for 40 minutes, remove foil, sprinkle with Mozzarella, bake 10 minutes until cheese melts.

LASAGNA ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
• In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
• In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
• Bake 50 to 60 minutes, until top is brown and bubbly.

CHICKEN PARMESAN ALFREDO

Steps:

• Preheat oven to 400°F Dip chicken in egg, then bread crumbs combined with paprika, coating well.
• In 13x9-inch baking dish, arrange chicken. Bake uncovered 20 minutes.
• Pour 1 cup sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining sauce, heated and sprinkle with grated parmesan cheese if desired.

INSTANT POT® CHICKEN ALFREDO

Steps:

• Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
• Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
• Place an elevated steamer rack inside the Instant Pot®. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
• Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

CHICKEN ALFREDO

Steps:

• Place alfredo sauce in mixing bowl.
• Add spices to sauce and mix.
• Place thighs in baking dish.
• Cover chicken with prepared vegetables.
• Pour alfredo sauce over vegetables and chicken.
• Cover baking dish and bake for 1 hour at 350 F.
• Serve with rice or pasta.

ONE POT CHICKEN ALFREDO

Steps:

• Heat Garlic butter in medium sized sauce pan.
• Add chicken cubes and cook until no longer pink.
• Add jar of Pasta sauce and milk, heat to boiling.
• Add uncooked pasta, turn down heat to medium and let simmer for 10-12 minutes or until pasta is tender.
• Turn off heat and let sit 3 minutes
• Add a bit extra milk if too thick, garnish with Parmesan.

CHICKEN ALFREDO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
• At the same time, 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. Drain cooked chicken and cut into bite-size pieces.
• Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
• Bake in the preheated oven until melted and bubbly, about 25 minutes.

MEIJER'S CHICKEN ALFREDO

Steps:

• Cook noodles per package directions. In large skillet, brown chicken and garlic in oil; remove. In same skillet, whisk together soup, milk, mustard, and pepper.
• Return chicken to skillet. Simmer, covered, until chicken is cooked through and no pink remains, about 8 to 10 minutes.
• Remove chicken from sauce; stir in cheese. Slice each chicken breast diagonally into 3/4 inch slices. Arrange chicken on top of noodles. Spoon sauce over.