Divas Can Cook Chicken Alfredo Food

OVEN BAKED ALFREDO CHICKEN

Steps:

• Preheat your oven to 350 degrees. Prepare a rimmed backing sheet, covered in tinfoil, and a rack lightly coated in cooking spray. Set aside.
• Pour your Alfredo sauce into a shallow bowl.
• Combine crumbs, garlic powder, paprika, and pepper into a measuring cup, stir and then dump onto a plate.
• Dip chicken breasts in alfredo sauce until coated.
• Next, press into crumb mixture and lay on your prepared rack.
• Bake the chicken for 40-45 minutes, or until the chicken is cooked through. Enjoy!
• The extra alfredo sauce can be drizzled on the chicken when serving if desired.

EASY CREAMY CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to boil. Drop in the pasta all at once and quickly bring the water back to boil, stirring occasionally. Cook the pasta for 8 to 10 minutes or until al dente. Drain well.
• Meanwhile, in a large saucepan melt the 2 tbsp of butter. Season the chicken with salt and pepper then add to the saucepan. Cook until slightly golden and cooked through, about 8 minutes. Remove the chicken from the pan and set aside.
• Melt the 8 tbsp of butter over medium-high heat in the same pan then add the ricotta cheese, heavy cream, Parmesan cheese and stir to combine everything together. Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, stirring occasionally. Taste the sauce for salt and pepper and season as necessary.
• Add the chicken and fettuccine back to the saucepan and toss everything together and continue cooking until heated through.
• Garnish with extra Parmesan cheese and chopped parsley and serve immediately.

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.

CHEESY CHICKEN SPAGHETTI

Steps:

• In a large deep skillet, melt butter over medium heat.
• Add red bell pepper, celery, and onions and cook until tender.
• Stir in garlic and cook until fragrant.
• Stir in flour and cook for 2-3 minutes. (to cook out the raw flour taste. Add more butter if needed)
• Pour in chicken broth and continue simmering for 2 minutes.
• Pour in heavy cream.
• Add Italian seasoning, basil, and parsley.
• Stir in diced tomatoes.
• Simmer sauce for 10 minutes.
• Add in cooked chicken and cheese, stirring until cheese is melted.
• Add al dente pasta and toss to coat.
• Taste and season generously with sea salt (or seasoning salt), black pepper, garlic powder, and onion powder to bring out the flavors of the fresh ingredients.
• Plate and garnish with fresh tomatoes, Parmesan cheese, and parsley. If desired.

CHICKEN ALFREDO

Steps:

• Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
• Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
• Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.