WEDNESDAY – HOT CHICKEN PASTA ALFREDO Recipe
fiery chicken tenders, scallions, fettuccine Alfredo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
In a large skillet, heat olive oil over medium heat. Season chicken tenders with salt, pepper, and hot sauce. Cook until golden and cooked through, about 5-7 minutes per side. Remove from skillet and let rest.
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Make the Alfredo Sauce
In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
Combine Ingredients
Slice the cooked chicken tenders. Add the drained fettuccine to the Alfredo sauce and toss to coat. Add sliced chicken on top and garnish with chopped scallions.
Serve
Serve the hot chicken pasta Alfredo immediately, drizzled with additional hot sauce if desired.
