Recipe: Yummy Baked Chicken Alfredo with Rotini

Baked Chicken Alfredo with Rotini. Not Sure What To Make For Dinner Tonight? Try One Of Our Amazing Chicken Dishes! A comfort food classic that's perfect for feeding a crowd!

Evenly layer with cheese mixture and remaining pasta mixture. Uncover; top with remaining mozzarella cheese. In a large baking dish, stir together uncooked pasta, alfredo sauce, chicken stock, chicken, and garlic. You can cook Baked Chicken Alfredo with Rotini using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Baked Chicken Alfredo with Rotini

Prepare 4 large of chicken breast.
It's 1 cup of flour.
It's 2 of eggs.
It's 1 cup of panko breadcrumbs.
You need 1/4 cup of fresh parsley, chopped.
You need 4 tbsp of garlic salt, reserve 2 tbsp for sauce.
Prepare 1 dash of pepper.
Prepare 16 oz of alfredo sauce.
It's 1 lb of rotini noodles, cooked and drained.
Prepare 2 cup of italian blend shredded cheese, reserve 3/4 cup for sauce.

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Baked Chicken Alfredo with Rotini instructions

Preheat oven to 450.
Cook pasta as directed..
In 3 small bowls mix panko, parsley, garlic salt and pepper in one, whisk eggs in the other and put flour in the last..
Heat skillet to med heat. Pat the chicken with paper towel to dry. Dip in flour, then egg, then panko mixture coat evenly. Cook about 5 mins in each side, or until panko is brown..
Mix Alfredo sauce and reserved garlic salt in saucepan, cook till heated..
In a nonstick baking dish, add chicken, spoon Alfredo sauce over chicken and top with cheese. Place in oven for about 10-15mins or until cheese is completely melted..
Add remaining cheese to sauce then add to pasta, mix well..

Chicken Alfredo or fettuccine Alfredo with chicken is an Italian classic that can be found on restaurant menus all over the United States. Although the two terms are often used interchangeably, fettuccine is actually the name of the pasta that is used in the dish and Alfredo is the name of the sauce. The trick to jerk chicken is nailing the flavor and consistency of the marinade. It should be paste-y, but not too thick and not too thin. This recipe starts with making the marinade, proceeds with cooking the chicken, and then mixes the chicken into a delicious Alfredo sauce to give it a Caribbean flavor.