This is the ultimate comfort food for all ages, especially when the weather is turning cooler. Originally swiped from tasty.co under the heading of "Cheesy Chicken Alfredo". But there was very little resemblance to the simplicity and elegance of an Italian Alfredo. No, this is sheer indulgence bordering on psychopathic gluttony. Naturally, having made this many times, I've improved the ingredients and the cooking methods to make it much better (But it's still not an Alfredo). Serve with a crusty bread.
Oh, if you're feeling badly about this guilty pleasure of a dish, quickly steam some broccoli at the and and scatter it on top. (You can forget to add it later or just move it around your plate until you're full)
Ingredients
Method
Season chicken well with salt and pepper. Leave covered with plastic wrap for 30 minutes.
Set hob to medium heat. In a large pot or deep-dish pan, heat oil and add chicken. Add garlic, then lightly brown the chicken.
Meanwhile, separately fry the bacon or ham in a small skillet, sprinkle with Wazoo (Recipe HERE) or paprika. Set aside.
Back to the pot: add chicken stock, thickened cream, pasta, and bring to a boil.
Cover pot and reduce the heat to a simmer for 15-20 min. Add salt and pepper to taste.
Turn off heat and stir in 1.5 cups of pecorino romano cheese. Add cooked bacon/ham.
Pour half of the mixture into a greased (28 x 18cm or 33 x 23cm) baking dish.
Sprinkle evenly with 2 cups of mozzarella cheese.
Layer the remaining half of the mixture evenly on top. Sprinkle evenly with 1 cup of mozzarella and 0.5 cups of pecorino romano.
Broil in the oven for 10 - 15 minutes on high heat, or until the cheese is golden brown.
Steam your broccoli now... if you absolutely must.
Remove from oven and sprinkle basil, steamed broccoli, and fresh parsley.
Cheesy Chicken (Alfredo) Pasta Bake
Serves: 6 People
Prepare Time: 45 mins
Cooking Time: 1 hr
Calories: -
Difficulty:
Moderate
This is the ultimate comfort food for all ages, especially when the weather is turning cooler. Originally swiped from tasty.co under the heading of "Cheesy Chicken Alfredo". But there was very little resemblance to the simplicity and elegance of an Italian Alfredo. No, this is sheer indulgence bordering on psychopathic gluttony. Naturally, having made this many times, I've improved the ingredients and the cooking methods to make it much better (But it's still not an Alfredo). Serve with a crusty bread.
Oh, if you're feeling badly about this guilty pleasure of a dish, quickly steam some broccoli at the and and scatter it on top. (You can forget to add it later or just move it around your plate until you're full)
Ingredients
Method
Season chicken well with salt and pepper. Leave covered with plastic wrap for 30 minutes.
Set hob to medium heat. In a large pot or deep-dish pan, heat oil and add chicken. Add garlic, then lightly brown the chicken.
Meanwhile, separately fry the bacon or ham in a small skillet, sprinkle with Wazoo (Recipe HERE) or paprika. Set aside.
Back to the pot: add chicken stock, thickened cream, pasta, and bring to a boil.
Cover pot and reduce the heat to a simmer for 15-20 min. Add salt and pepper to taste.
Turn off heat and stir in 1.5 cups of pecorino romano cheese. Add cooked bacon/ham.
Pour half of the mixture into a greased (28 x 18cm or 33 x 23cm) baking dish.
Sprinkle evenly with 2 cups of mozzarella cheese.
Layer the remaining half of the mixture evenly on top. Sprinkle evenly with 1 cup of mozzarella and 0.5 cups of pecorino romano.
Broil in the oven for 10 - 15 minutes on high heat, or until the cheese is golden brown.
Steam your broccoli now... if you absolutely must.
Remove from oven and sprinkle basil, steamed broccoli, and fresh parsley.
