Introduction: Chicken Alfredo Nachos With Pasta Chips

Picture of Chicken Alfredo Nachos With Pasta Chips
What do you get when you deep-fry pasta shells, smother them in Alfredo sauce, then top them with Chicken and Italian cheeses?

Why... a delicious new Italian-style Nachos Appetizer, of course!  Cross-my-heart, I promise, you will not be disappointed!

Ingredients for 2 servings:
  • Jumbo Pasta Shells- 12-20 depending on the appetites
  • Oil for frying- approx. 2 cups
  • Alfredo Sauce- 1 1/2 cups
  • Seasoned, cooked chicken (diced or shredded)- 2 cups
  • Italian Cheese (Mozzarella or Provolone)- 1- 2 cups shredded.
  • Parmesan Cheese- 1/4 cup grated
  • Italian Spice Blend
  • Red Pepper Flakes
  • Garlic Pepper Seasoning
  • Salt
Boil the pasta shells 5 minutes LONGER than the directions indicate. (al dente pasta doesn't taste good fried) To keep the pasta from sticking, be sure to add salt to the cooking water and keep the water at a full boil during the cook time.

Drain the shells quickly, then move them to a sheet of foil to air dry.

When cool enough to handle, cut the shells in half from top to bottom. The resulting scoop shape holds the sauce perfectly! 

Heat a med/large saucepan with 2" of vegetable or canola oil over medium-high (to high) heat. 

Double-check the pasta shells to make sure all of the excess water has been absorbed or has evaporated.

Fry the pasta shells in small batches until they are a rich golden color. (Take a few minutes and experiment with a couple of shells to determine the right temperature and cooking time. Under-cooked shells will be chewy and over-cooked shells will be too crunchy...  but perfectly cooked shells will be crispy, lightly crunchy and just right!)  

Drain on the fried shells on paper towels. Salt to taste.

Preheat Broiler to 500 degrees.

In a small saucepan, heat the Alfredo sauce until bubbly.

Layer your Chicken Alfredo Nachos in this order:
  1. Arrange the pasta chips (scoop-side-up) on a baking sheet. 
  2. Spoon the hot Alfredo sauce over the pasta chips. 
  3. Evenly scatter the chicken pieces over the sauced pasta chips. 
  4. Generously sprinkle the Italian cheese (Mozz. or Prov.) over the chicken. 
Broil on the top rack a few until the cheese is melted and lightly golden.

Remove from the oven, sprinkle with grated Parmesan, then dust with garlic pepper seasoning and red pepper flakes to taste. 

Using a spatula, transfer the piping hot Chicken Alfredo Nachos to a serving bowl... and enjoy!

P.S. Diced fresh tomatoes would taste GREAT on these nachos, along with frugal scattering of capers, perhaps? Just experiment and have fun! 


Comments

thepastafool (author)2011-12-03

this is genius! i'm going to have to try this in some form.

bajablue (author)thepastafool2012-07-15

Please do... and let me know what you've come up with, too. I appreciate new ideas!

AussieAnglerGal (author)2012-07-14

pasta chips?! pure genius

bajablue (author)AussieAnglerGal2012-07-15

I enjoy transforming food. Thank you!

cdawisconsin (author)2011-08-16

Your creativity is astounding =) Love all the nacho ideas!!!

bajablue (author)cdawisconsin2011-08-16

Thanks so much, CDA.

I hope to see you enter... I PROMISE there will be at least 4 prizes to win. Maybe even 11. I need to get busy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

sunshiine (author)2011-08-13

I am gonna try this sometime. Nice ible!

bajablue (author)sunshiine2011-08-14

Thank you my friend!

ehudwill (author)2011-08-13

Wow, I love this. Now I just have to convince my wife to make it or let me make it.

bajablue (author)ehudwill2011-08-14

Thanks ehudwill. You just have to try them... they really do taste as good as they look! ;-)

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