how would you cook the chicken to make chicken alfredo (should i cook it in a pan, boil it, ect?). thanks?

Answer 1

I usually boil chicken for recipes like chicken alfredo because the meat stays moist and tender.

Plus, if the recipe calls for broth, you've got a pot of the real thing, which is a lot healthier than the sodium-laden stuff you buy at the store.

Answer 2

Alfredo sauce varies. Its basically butter, heavy whipping creme, and Parisian cheese, but, I use Ragu. Remove the lid and place the jar in a small pan of water heating up on the back of the stove. Stir occasionally and don't let is boil.

Boil a pot of water with dash of salt and splash of oil, and get your fett or ling noodles ready (I prefer fettechini). Put the noodles in boiling water before starting the chicken.

Take your chicken breasts, pound them to about 1/4 inch so that it cooks evenly. Take about 2 cups of flour and dash in some ground pepper and kosher salt, dust the chicken, and put it in a pan with hot olive oil at medium high heat. Cook the breast golden brown, flipping once.

Your chicken and noodles should be done at the same time. Drain the noodles and add some olive oil to keep them from sticking, and maybe some basil (I have a separate olive oil bottle that I add basil directly). Put noodles on a plate and ladle on some Alfredo sauce.

I like to slice the chicken Juliane style (angle the knife 45 degrees) because it make a great presentation. Place the chicken on the noodles, keeping the chicken's basic shape but giving a little space between the slices. Ladle another scoop of sauce on top of the chicken and sprinkle just enough parsley over everything for color. Mmmm, yummy!

Answer 3

If it were me, I would either bake the chicken in an oven or lightly grill it. Pan saute would work, too, but it would add fat. Of course, with alfredo sauce on it, a little more fat probably isn't going to make a big difference! It has been my experience that boiled chicken can release some water into the recipe and might make your sauce a little "watery".

Answer 4

I like to use whole chicken breast. That will take longer to Sauté, just cook slowly until juices runs clear.


********QUICK AND EASY CHICKEN ALFREDO
2 chicken breast sliced
2 jars Alfredo sauce
2 c. mushrooms
1 lb. fettuccine or any pasta
2 tsp. butter
Sauté chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.

Answer 5

I like to saute chicken in a pan with olive oil and butter, along with fresh ly chopped spices like garlic, basil, rosemary, oregano (whatever you like). I like to use thinly sliced chicken breast, just make sure you don't cook it too long, a few minutes on each side should do it. Then slice and serve over your alfredo noodles. Enjoy!

Answer 6

If it's boneless, I'd probably grill it. Poaching seems to make it a bit dry and chewy. If the chicken has bones, I'd bake them and then pick the chicken from the bone.

Answer 7

I like to grill mine, but don't overcook it and it will stay moist. You can make it a little easier by brining your chicken prior to grilling.

Answer 8

i either bake then slice or slice then cook in a skillet w/just a little bit of canola or olive oil.