Chicken Alfredo Balls

Chicken Alfredo Balls

Serves: 8 people
Cooking Time: 5 hours
Chicken Alfredo Balls
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Ingredients

  • ½ cup unsalted butter
  • ½ block cream cheese
  • ½ cup heavy cream
  • ⅓ cup whole milk
  • 1 tsp. Garlic salt
  • 1 Tbsp. salt
  • ½ cup grated parmesan cheese
  • 1 cup cooked/shredded rotisserie chicken
  • 1 cup cooked spaghetti, roughly chopped
  • 5 cups vegetable oil for frying
  • 1 cup all purpose flour
  • 2 eggs
  • 2 cups panko breadcrumbs

Instructions

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  1. Melt butter in a skillet.
  2. Add in cream cheese and whisk.
  3. Once starting to melt, add in heavy cream, milk, garlic salt, and salt.
  4. Whisk until ingredients are incorporated and starting to simmer.
  5. Add in parmesan cheese and remove from the heat.
  6. Fold in shredded chicken and cooked/chopped spaghetti.
  7. Spread onto a sheet tray and chill in the fridge for 20 minutes.
  8. Once cool, roll spaghetti alfredo into 24 golf ball-sized balls.
  9. Freeze for 2 hours or overnight.
  10. Heat vegetable oil to 350.
  11. Remove the alfredo balls from the freezer and coat in flour, egg, then breadcrumbs.
  12. Fry 4 at a time for 6-8 minutes, or until Chicken Alfredo Balls get golden.
  13. Serve Chicken Alfredo Balls warm.