Best 10 Chicken Alfredo In A Crispy Bread Loaf Recipes

40-CLOVES-OF-GARLIC CHICKEN ALFREDO

Steps:

• Bring a large pot of salted water to boil for the pasta.
• Thinly slice 5 garlic cloves. Heat about a 1/2 inch vegetable oil in a small skillet over medium heat, then add 1 slice of garlic. Cook until the garlic is at a lively sizzle, then sprinkle in the rest of the garlic. Cook, stirring, until the garlic is just golden and crisp (don't overcook or it will be bitter), about 1 minute. Drain on paper towels and sprinkle with salt.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and whole garlic cloves and sprinkle with salt and pepper. Cook, tossing occasionally, until both the chicken and garlic are golden brown, 7 to 8 minutes. Add the wine and adjust the heat so the sauce is simmering, then cover and cook until the chicken and garlic are tender, about 10 minutes.
• Uncover and adjust the heat so the sauce reduces and is syrupy, about 1 minute. Add the cream and simmer until slightly thickened, 2 to 3 minutes; reduce the heat to low and keep warm.
• Meanwhile, cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/2 cup pasta water. Add the pasta to the simmering sauce and toss to coat, adding a little pasta water if it seems dry. Remove the skillet from the heat, then stir in the Parmesan and remaining 2 tablespoons butter. Sprinkle with the parsley and serve in pasta bowls topped with the garlic chips.

CHICKEN ALFREDO BREAD BOAT RECIPE BY TASTY

Steps:

• In a microwave-proof liquid measuring cup, combine the water and the milk. Microwave on high for 45 seconds.
• In a large bowl, combine the flour, sugar, salt, garlic powder, Parmesan, and yeast. Mix thoroughly. Pour the milk mixture over the dry ingredients. Stir to combine. Knead the dough on a clean surface for 5 minutes until smooth, if the dough is sticking to the surface add olive oil 1 teaspoon at a time, then form into a tight ball.
• Drizzle 2 tablespoons olive oil in a large bowl. Place the dough in the bowl and cover with plastic wrap. Let rise for 1 hour.
• Preheat the oven to 450˚F (230˚C).
• In a separate large bowl, combine the chicken, 2 cups (200 g) mozzarella, Parmesan, garlic powder, pepper, and alfredo sauce. Mix thoroughly.
• Place the risen dough onto a floured surface. Roll out the dough so it is twice as long as it is wide and about ¼ inch (½ cm) thick.
• Transfer the dough to a parchment-lined baking sheet. Roll up all of the sides of the dough to create an oval shape. Pinch the dough and pull it while twisting, wrapping the dough into little spirals and placing it onto the rolled edge of the dough. Continue all the way around until you have several little spirals of dough.
• Pour the chicken alfredo mixture over the dough and spread it until it reaches the edges of the dough. Brush the sides of the dough with egg wash. Sprinkle the rest of the mozzarella on top of the chicken alfredo mixture.
• Bake for 30 minutes, until the crust is golden brown.
• Sprinkle with parsley. Serve immediately.
• Enjoy!

CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)

Steps:

• Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
• Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
• Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
• Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

CHICKEN ALFREDO BAKE

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.
• Preheat the oven to 375 degrees F (190 degrees C).
• Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
• Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

QUICK ONE-POT CHICKEN ALFREDO

Steps:

• Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate.
• Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes.
• Serve immediately and garnish with additional Parmesan cheese if desired.

CHICKEN ALFREDO

Steps:

• In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, salt and pepper. Cook and stir for 3 minutes or until thickened. , Add the chicken, broccoli, zucchini and red pepper. Cook over medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Serve with fettuccine.

LIGHT CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth. , Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture.

CREAMY CHICKEN ALFREDO

Steps:

• Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Add chicken and cook until no longer pink in the centers and juices run clear, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, add Alfredo sauce to the chicken along with Italian seasoning, garlic powder, onion, basil, salt, black pepper, onion powder, and cayenne. Bring to a slight boil; stir in Parmesan cheese. Cook mixture until cheese is melted and you are able to lift a spoon out of the sauce without cheese hanging onto it, 3 to 5 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes. Add broccoli to sauce.
• Drain cooked pasta. Scoop into individual serving bowls and pour sauce on top.

EASY CHICKEN ALFREDO

Steps:

• Cook pasta per package instructions.
• Cut chicken into small pieces, cook in a large skillet until done.
• Reduce to medium heat; add butter, half-and-half, cheese, salt and pepper.
• Cook for 1-2 minutes, stirring constantly.
• DO NOT LET BOIL.
• Add pasta and toss gently to coat.

CHICKEN, BACON ALFREDO BREAD BOAT

Steps:

• INSTRUCTIONS.
• 1) Pre-heat oven to 400 degrees Fahrenheit.
• 2) Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet.
• 3) Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese.
• 4) Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese.
• 5) Bake for about 15 minutes or until cheese melts.
• 6) Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!