Spicy Chicken Alfredo
A creamy pasta dish featuring tender chicken and a spicy Alfredo sauce made with gochujang for an exciting flavor twist.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 8 oz Fettuccine Pasta
- 1 lb Boneless, Skinless Chicken Breasts
- 2 tablespoons Olive Oil
- 2 cloves Garlic minced
- 1 cup Heavy Cream
- 0.5 cup Grated Parmesan Cheese
- 2 tablespoons Gochujang Korean chili paste
- Fresh Parsley for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet.
- Cook the chicken for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing into strips.
- Add minced garlic to the same skillet and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and add the grated Parmesan cheese, stirring until well combined.
- Add gochujang to the sauce and simmer until it thickens slightly. Taste and adjust seasoning as needed.
- Stir in the cooked fettuccine and sliced chicken, tossing to coat everything in the creamy sauce.
- Serve immediately, garnished with fresh parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.