Chicken Breasts Alfredo No Breading Recipes

Steps:

• Heat oven to 375 degrees.
• In a 9x13 pan, drizzle chicken breasts with olive oil. Season with garlic powder, seasoned salt and pepper.
• Bake for approximately 20-30 minutes.
• Pour some of the alfredo sauce in baking dish and on the chicken and cook for 10 more minutes.
• Top with cheese. Return to oven just for melting the cheese.

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.

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. Drain.
• Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
• Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
• Preheat oven to 375 degrees F (190 degrees C).
• Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
• Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

Steps:

• Lightly salt and pepper chicken breasts.
• Coat in flour.
• Mix eggs, water, cheese and parsley together.
• Dip chicken in egg mixture, then in bread crumbs.
• Heat oil and butter in large skillet and cook chicken over medium heat until brown- about, 15 minutes.
• Transfer chicken to 11 x 7 baking dish.
• Preheat oven to 425 degrees.
• Make cheese sauce by heating cream, water and butter in pan until butter melts, then add cheese.
• Stir over medium heat for 5 minutes.
• Stir in parsley.
• Spoon sauce over chicken.
• Top each piece with a slice of mozzarella cheese.
• Bake until cheese melts and chicken is tender, about 8 minutes.