Chicken Alfredo Cavatappi

Chicken Alfredo Cavatappi

 

Remember that Alfredo sauce I posted the other day?  This is the perfect recipe for it.  Using your own homemade easy alfredo makes this recipe a keeper….not only delicious but quick to make and so easy.  Fry your own chicken breasts as I did or buy Tyson’s breaded chicken tenders.  And the Cavatappi Pasta is perfect and a great change instead of using linguini.  Try it, I think you’ll agree! 

Chicken Alfredo with Cavatappi

Tyson’s Breaded Chicken Tenders*

1 16 ounce box Cavatappi noodles

1 tablespoon of Salt for water

My recipe for Easy Alfredo Sauce *

If using Tyson’s chicken tenders simply put them on a baking sheet and bake at 350 degrees until crispy, turning them over half way through the cooking time.  Remove from oven and set aside.

 

 

 

 

 

 

 

 

 

While the chicken is baking, boil water for pasta.  Make sure you add plenty of salt to the water.  Cook pasta as directed on package.  Remove from heat, drain and return to warm pot.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the Alfredo in a large skillet.  Add warm pasta and toss to coat.   Add sliced bake chicken on top and garnish with parsley. Serve.

Making your own fried chicken:

2 tablespoons olive oil

2 tablespoons butter

2-4 large boneless, skinless chicken breasts

2 eggs, beaten

1 cup of flour

2 cups of panko bread crumbs.

 

 

 

 

 

 

 

 

 

 

 

Heat a tablespoon of olive oil and 2 tablespoons of butter in large skillet.

Put together a dredging station ….one shallow bowl with flour, one with beaten eggs and one with panko. Pat chicken dry with paper towels and salt and pepper both sides. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dredge chicken in flour and shake off excess. Then dredge in egg mixture. Then dredge into the panko, patting the crumbs down so it sticks to the chicken.  Remove the breast from the panko and dip in the egg once more.  Then dredge and pat into panko one  last time.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry chicken on medium high heat when you see the butter and oil start to sizzle.  Brown one side until crispy and then turn it over and brown the other side.  Turn heat down to low and cook for 30-40 minutes or until temperature reads 165 degrees.  Remove from skillet to a cutting board and slice into strips.  Top the pasta and alfredo with the crispy chicken.

 

 

 

 

 

 

 

 

 

 

 

 

 

See my recipe for the Best Alfredo Sauce Ever on the blog today.