Baked Chicken Alfredo
By IFB | May 19, 2022
Baked Chicken Alfredo
Program: Top and bottom heater with fan
Pre heat temp: 180°C
Pre heat time: 10 mins
Cook temp: 180°C
Cook time: 24 mins
- 350 gms penne pasta
- 4 tbsp butter
- 2 tbsp extra-virgin olive oil
- 350 gms boneless skinless chicken breast
- 1 tsp oregano
- 1tsp chili flakes
- 1 tsp black pepper powder
- Salt to taste
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 450 ml milk (heated with 1 onion, 1 bay leaf and 2 cloves)
- 30 gms parmesan cheese, grated
- 50 gms mushrooms, sliced
- 30 gms mozzarella cheese, shredded
- 2 tbsp parsley, freshly chopped
- In a large microwave safe glass bowl add hot water, add penne pasta and cook for 12 mins at 100% micro power level until al dente. Drain immediately, drizzle olive oil on the cooked pasta, mix and set aside.
- Select the program and pre heat the oven at 180°C. Line a baking tray with butter paper. Season both sides of chicken with olive oil, oregano, chilly-flakes, pepper and salt. Bake the chicken for 12 mins. Once done let the chicken cool, then slice it.
- To make the sauce : Add butter, flour, flavored milk, half parmesan & mozzarella cheese, sliced mushrooms, garlic and heat this at 100% micro power level for 5mins. Once done, season with salt and pepper.
- Select the program again and preheat the oven. In a large oven safe casserole, combine pasta, chicken and Alfredo sauce and then sprinkle with remaining parmesan cheese and mozzarella on top. Bake until cheese is melted and the top is golden, about 12 minutes at 180°C.
- Garnish with parsley before serving.
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