Recipe: To Try At Home Crispy chicken cacciatore with pasta alfredo

Louis Fisher

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Recipe: To Try At Home Crispy chicken cacciatore with pasta alfredo Delicious, fresh and tasty.

Crispy chicken cacciatore with pasta alfredo. Crispy chicken cacciatore with pasta alfredo step by step. Remove from oven and let cool down. Heat the Alfredo sauce in a separate large skillet, then add the pasta and toss gently to incorporate, adding cooking water to the pan a little at a time as needed to achieve a cream-like consistency.

Crispy chicken cacciatore with pasta alfredo.

Chicken Alfredo pasta was my favorite "fancy" restaurant order as a kid — luxe sauce clinging to fettuccine topped with crispy chicken.

Boil the pasta in a large pot of salted water.

You can cook Crispy chicken cacciatore with pasta alfredo using 22 ingredients and 28 steps. Here is how you cook it.

Ingredients of Crispy chicken cacciatore with pasta alfredo

You need of chicken:.
You need of Extra large split chicken breasts,.
You need of eggs.
Prepare of flour.
It’s of milk 2%.
Prepare of Kosher Salt.
It’s of Fresh Ground Black pepper.
Prepare of Oil.
It’s of topping:.
Prepare of jar/can spaghetti sauce.
Prepare of Spaghetti sauce,.
You need of shredded cheese, mozzarella.
It’s of Mozzarella cheese.
You need of pasta:.
Prepare of pasta of choice.
Prepare of alfredo sauce:.
Prepare of heavy cream.
You need of freshly shredded parmesan cheese.
It’s of or 1 stick of real butter.
It’s of garlic cloves, minced.
Prepare of Freshly ground black pepper.
It’s of Kosher salt.

Get this going before you start cooking the chicken and you can add the dried pasta right around the same time you.

Heat the Alfredo sauce in a separate large skillet, then add the pasta and toss gently to incorporate, adding cooking water to the pan a little at a time as needed to achieve a cream-like consistency.

Meanwhile, cook pasta in salted water according to package directions.

Stir pasta into chicken mixture, thinning with pasta water as needed.

Crispy chicken cacciatore with pasta alfredo instructions

Preheat oven to 350 degrees.
Heat stove-top to medium high heat..
Pasta:.
Make the pasta according to the package directions..
When pasta is done; drain and add a little butter, salt and pepper; mix together and set aside..
Alfredo sauce:.
In a medium sauce pan; melt the butter..
Then add the minced garlic; saute for about a minute..
Add 2 cups of heavy cream and the black pepper; stir to blend and bring to a boil..
Reduce heat to a simmer and cook for 5 minutes; stirring every few minutes..
Turn heat to low; then add the shredded cheese; stirring constantly until cheese is melted and smooth. Set aside..
Sauce will thicken upon standing..
Mix together sauce and pasta; garnish with parsely..
Chicken:.
Wash, Debone, and cut chicken breasts into 2 parts..
Pound out the chicken pieces..
Beat together eggs and milk..
Mix together flour, salt, and pepper..
Dredge chicken pieces in flour mixture; then dip into egg mixture; then dredge again into flour mixture; then let pieces of chicken rest for 15 minutes; so flour adheres to chicken..
Heat 2 tbsp. of oil in a skillet..
Fry pieces of chicken about 3 to 4 minutes per side..
Remove from pan to a paper towel..
Line a baking sheet pan with parchment paper..
Lay chicken pieces on the lined baking sheet pan..
Add 1 tbsp. of spaghetti sauce on top of each chicken breast pieces; then sprinkle on top with mozzarella cheese..
Baked for 15 minutes or until cheese is melted..
Remove from oven and let cool down..
Serve on top of pasta Alfredo with a piece of garlic bread….enjoy.

Season with additional salt, if desired.

My "Chicken Cacciatore Diavolo and Pasta" had a few changes to this recipe.

I use Olive Oil fresh garlic and diced Tomatoes with Chilies (Rotel brand).

I also substituted Italian Seasoning and a Bay Leaf in place of the dried oregano.

I also added a can of Black Olives (chopped in quarters).