Imported from Instagram

Creamy Chicken Alfredo Fried Rice

Name: Creamy Chicken Alfredo Fried Rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1400 g Chicken breast (Raw, cut into cubes); 2.5 tsp Salt (For the chicken); 5 tsp Italian herbs (For the chicken); 4 tsp Dried parsley (For the chicken seasoning); 4 tsp Garlic powder (For the chicken); 4 tsp Onion powder (For the chicken); 3 tsp Paprika (For the chicken); 2.5 tsp Chili flakes (For the chicken); 40 g Olive oil; 40 g Garlic (Finely chopped); 90 g White onion (Finely chopped; source gives 80–100 g); 450 g Skimmed milk or evaporated milk (Choose either skimmed milk or evaporated milk); 110 g Parmesan cheese (Grated; source gives 100–120 g); 190 g Light cream cheese (Source gives 180–200 g); 0.5 tsp Salt (For the Alfredo sauce); 2 tsp Italian herbs (For the Alfredo sauce); 25 g Light butter (For cooking); 350 g White basmati rice (Uncooked weight; source notes this yields 800–900 g cooked); 200 g Red onion (Chopped); 200 g Sun-dried tomatoes (Drained and chopped); Fresh parsley (One big handful, chopped; amount not specified); 1 tsp Salt (For the fried rice); 3 tsp Italian herbs (For the fried rice); 2 tsp Paprika (For the fried rice); Cooking spray (A layer for the sheet pan; amount not specified); Water (For boiling the rice; amount not specified)

Recipe by Jalal @jalalsamfit · Instagram

Imported by Prashasthi Nishshanka on SeeMeCook

Italian-seasoned chicken served with fluffy basmati rice roasted with red onion, sun-dried tomatoes, and parsley, alongside a smooth, creamy Alfredo sauce. The recipe makes eight meal-prep servings.

8 servings70 minItalian

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Ingredients

1400 g Chicken breast (Raw, cut into cubes)
2.5 tsp Salt (For the chicken)
5 tsp Italian herbs (For the chicken)
4 tsp Dried parsley (For the chicken seasoning)
4 tsp Garlic powder (For the chicken)
4 tsp Onion powder (For the chicken)
3 tsp Paprika (For the chicken)
2.5 tsp Chili flakes (For the chicken)
40 g Olive oil
40 g Garlic (Finely chopped)
90 g White onion (Finely chopped; source gives 80–100 g)
450 g Skimmed milk or evaporated milk (Choose either skimmed milk or evaporated milk)
110 g Parmesan cheese (Grated; source gives 100–120 g)
190 g Light cream cheese (Source gives 180–200 g)
0.5 tsp Salt (For the Alfredo sauce)
2 tsp Italian herbs (For the Alfredo sauce)
25 g Light butter (For cooking)
350 g White basmati rice (Uncooked weight; source notes this yields 800–900 g cooked)
200 g Red onion (Chopped)
200 g Sun-dried tomatoes (Drained and chopped)
Fresh parsley (One big handful, chopped; amount not specified)
1 tsp Salt (For the fried rice)
3 tsp Italian herbs (For the fried rice)
2 tsp Paprika (For the fried rice)
Cooking spray (A layer for the sheet pan; amount not specified)
Water (For boiling the rice; amount not specified)

Steps

1
Cut the chicken breast into cubes. Add the chicken seasoning—salt, Italian herbs, parsley, garlic powder, onion powder, paprika, and chili flakes—and the olive oil. Mix thoroughly to coat and set aside to marinate; no marinating duration is specified.
2
Cook the basmati rice in a pot of boiling water. Drain it and set it aside.
3
In a pan over medium heat, melt the light butter. Add the finely chopped garlic and white onion, and cook for 5 minutes until soft.
4
Add the Alfredo sauce seasonings: salt and Italian herbs. Toast for 2 minutes.
5
Add the milk (or evaporated milk), Parmesan, and light cream cheese. Stir continuously until the sauce is smooth, rich, and creamy.
6
Line a large sheet pan and spread the marinated chicken evenly over it. Apply a layer of cooking spray.
7
Bake the chicken at 200°C/400°F for 18 minutes, then broil/grill for 5 more minutes until golden brown.
8
Remove the chicken from the pan, leaving the resting juices on the pan.
9
Add the chopped red onion, drained and chopped sun-dried tomatoes, fresh parsley, salt, Italian herbs, and paprika to the pan. Mix with the chicken juices, then spread the mixture flat.
10
Roast in the oven for 15 minutes until golden.
11
Add the cooked rice to the pan. Mix and fold gently until the rice is colored, fluffy, and fragrant.
12
Serve the rice with the grilled chicken and creamy Alfredo sauce.

Notes

The source provides ranges for white onion, Parmesan, and light cream cheese; midpoints are used here for numeric nutrition estimates while the original ranges are recorded in notes. The fresh parsley quantity is given only as “big handful.” Rice-boiling water and cooking spray are used but not quantified. The source does not specify the duration of the chicken marinade.