Langsung ke konten utama

Chicken Alfredo Pasta Bake



Ingredients
  • 12 oz. pkg penne pasta
  • 3 boneless skinless chicken breasts marinated in Italian dressing if desired
  • vegetable oil
  • 1/4 tsp thyme
  • 1/4 tsp poultry seasoning
  • salt and pepper to taste
  • 2 TB olive oil
  • 1/2 c butter
  • 2 tsp minced garlic
  • 4 TB flour
  • 3 c half and half
  • 3 c milk
  • 3 c Kraft Italian Five Cheese Blend divided
  • Italian Seasoning, garnish

Instructions
  1. If time allows, always try to marinate your chicken. Throw them in a bag of Italian dressing and let sit overnight or even a few hours will help your chicken to be tender and full of flavor.
  2. Cook pasta as directed. Drain and set aside.
  3. While pasta is cooking, heat 1 - 2 TB of oil in a skillet on medium heat.
  4. Slice your marinated chicken in half so they are thinner pieces. This will help them cook through evenly.
  5. In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of your chicken breasts. Add chicken to hot oil and cook on both sides until done (about 15-20 minutes). Remove to a plate to let cool.
  6. While chicken is cooling, preheat your oven to 350 and start on your sauce. In a separate large skillet melt the butter; add garlic and cook for 1 - 2 minutes.
  7. Using a wire whisk, mix in flour and stir until bubbly. Mix in half & half and milk, stir to combine. Bring to a boil and then reduce to low heat and simmer for 5 minutes.
  8. With your whisk, mix in 1� cup of cheese. Cook an additional 5 minutes until sauce starts to thicken. Remove sauce from heat.
  9. Cut your cooked chicken into bite size pieces and add to a large bowl. Add the pasta to your bowl and then the sauce. Mix everything to combine.
  10. Spray a 9x13 baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1� cup of cheese.
  11. Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown.




This article and recipe adapted from this site

Komentar

Posting Komentar

Postingan populer dari blog ini

Slow Cooker Cajun Chicken Alfredo

Ingredients 1 tablespoon olive oil  1 pound chicken breasts 1 pound smoked sausage sliced into 1 inch pieces 3 cups of heavy cream 4 cups of low sodium chicken broth 4 tablespoons butter 2 tablespoons coarse cajun seasoning 2 cloves garlic smashed 1 pound of uncooked penne pasta 1/2 cup hot water 5 oz freshly shredded parmesan cheese kosher salt and black pepper garlic powder Instructions Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker.  Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice. Stir in 1/2 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 mi
Posting Komentar
Baca selengkapnya

Instant Pot Garlic Parmesan Chicken and Rice

Ingredients 1.5 lbs chicken breast, boneless, skinless 1 tbsp margarine 2 1/2 cups water 2 cups heavy cream 10.5 oz cream of chicken condensed soup 2 cups long grain white rice 1 tbsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp pepper 2 cups Parmesan cheese, shredded 2 tsp parsley flakes Instructions Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it's heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release. Once the float valve is all the way down remove the lid. Add the shredded
Posting Komentar
Baca selengkapnya

Chicken and Broccoli Stuffed Spaghetti Squash

Ingredients 1 large spaghetti squash 3 tbsp olive oil - divided 2 large chicken breasts - chopped into bite-size pieces 2 shallots - minced 6 cloves garlic - minced 1 tsp salt 1/2 tsp freshly grated black pepper 2 tsp Italian seasoning 3 cups broccoli florets 4 tbsp cream cheese - at room temperature 1/2 cup plain Greek yogurt 1/2 cup Parmesan cheese - shredded 1.5 cups mozzarella cheese - shredded Instructions For the Spaghetti Squash Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. Cut the squash in half lengthwise (stem to end- as shown in the images). Scoop out the seeds. Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet. Place squash in the oven and bake for 45 minutes to 1 hour or until squash
Posting Komentar
Baca selengkapnya