DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE
You only need 10 minutes of prep and one dish for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole. You don't even have to boil the pasta!
Provided by Blair Lonergan
Categories Dinner
Time 48m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (220°C).
- In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it's still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
- Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 440 kcal, Carbohydrate 46 g, Protein 17 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1026 mg, Fiber 2 g, Sugar 3 g
EASY CHICKEN ALFREDO PENNE RECIPE BY TASTY
Nothing spells comfort like Italian food. Steaming bowls of pasta, buttery, roasted garlic bread, and tureens of the most flavorful sauces: it's all right there. Sometimes, you want to bring that comfort into your very own kitchen and, well, we've got just the recipe for you. This easy chicken alfredo penne will have you saying 'mangia!' before you even know it.
Provided by Claire Nolan
Categories Dinner
Time 33m
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a pan over medium-high heat, melt butter, then add the chicken breast.
- Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
- In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
- Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
- Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
- Season with salt, pepper, oregano, and basil, and stir well to incorporate.
- Add parmesan cheese and stir until melted.
- Pour the sauce over cooked penne pasta, add the chicken and mix well.
- Add parsley and extra parmesan. Mix well.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 64 grams, Fat 16 grams, Fiber 2 grams, Protein 40 grams, Sugar 6 grams
QUICK AND EASY LEFTOVER ROTISSERIE CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: shredded rotisserie chicken, egg noodle, alfredo sauce, milk, butter, salt, garlic powder, oregano, poultry seasoning, dried parsley
Provided by Janice Burch
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil egg noodles and cook according to package directions. Drain. Set aside.
- In a 2 quart saucepan over medium heat, combine leftover chicken, Alfredo sauce, milk, butter, salt, garlic powder, poultry seasoning, oregano, and parsley flakes. Stir often for about 10 minutes, or until sauce is thick, creamy, and hot.
- Serve the chicken alfredo over egg noodles.
- Garnish with chopped parsley flakes.
Nutrition Facts : Calories 604 calories, Carbohydrate 46 grams, Fat 30 grams, Fiber 2 grams, Protein 36 grams, Sugar 3 grams
LEFTOVER CHICKEN ALFREDO FETTUCCINE
What to do with leftover chicken that the entire family will like.. Feel free to add chilli flakes or black pepper. I'm cooking for toddlers so we add that at the table. If I don't have enough cream, I make up the difference with sour cream added after the pasta has been mixed in.
Provided by Lee_tah
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put water on to boil. Add enough salt so that the water tastes salty. For 8 cups of water I add about a tablespoon of salt. Trust me, your pasta will taste much better and you will need hardly any in the sauce.
- Add the pasta once the water has started to boil and cook until 'el dente'. It will cook a bit more in the sauce, so you want it a bit underdone.
- While the pasta is cooking, add the cream and chicken cubes into a skillet. Heat until bubbly and slightly reduced.
- Add in green onion and remove from heat.
- Drain pasta reserving a cup of the liquid. Add pasta to sauce and mix well. Stir in frozen peas and parmesean.
- If the pasta is looking a little dry or too thick, add back in a bit of the pasta water or some sour cream.
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