Crazy Alfredo Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add fettuccine and cook until al dente according to package instructions (about 10-12 minutes). Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare chicken

While the pasta water heats, pat the chicken breasts dry and cut into 1/2-inch bite-sized pieces. Season lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Cook sausage

In a large (12-inch) skillet over medium-high heat, add 1 tablespoon olive oil. Add the removed- casing Italian sausage and break into small pieces with a spoon. Cook 4-6 minutes until browned and cooked through. Transfer the cooked sausage to a plate and set aside, leaving rendered fat in the pan.

Cook soppressata

Add the soppressata slices to the skillet and cook 1-2 minutes per side until edges are crisp but not burnt. Transfer to the plate with the sausage.

Cook chicken

If the skillet is dry, add the reserved tablespoon of olive oil. Return the pan to medium-high heat and add the chicken pieces in a single layer. Cook about 4-6 minutes, stirring occasionally, until golden and cooked through (internal temperature 165°F / 74°C). Transfer chicken to the plate with the other proteins.

Sauté aromatics

Reduce heat to medium and, in the same skillet, add the diced onion. Sauté 3-4 minutes until softened, scraping up any browned bits. Add the minced garlic and cook 30-45 seconds until fragrant.

Add peppers

Add the sliced roasted red peppers and cook 1-2 minutes to warm them through and incorporate flavors.

Make roux

Push the vegetables to one side of the skillet or remove briefly to a bowl if necessary. Reduce heat to medium-low and add 4 tablespoons unsalted butter. Once melted, sprinkle in 2 tablespoons flour and stir continuously for 1-2 minutes to cook the raw flour taste, forming a light roux.

Add liquids

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce begins to thicken, about 3-5 minutes.

Season and cheese

Stir in 1 teaspoon crushed red pepper flakes and 1 teaspoon hot sauce. Add 1 cup grated Parmesan cheese a handful at a time, stirring until melted and smooth. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust heat/salt as desired.

Combine proteins and pasta

Return the cooked sausage, soppressata, and chicken to the skillet with the sauce. Add the drained fettuccine and toss to combine. If the sauce seems too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time until you reach a silky coating consistency.

Adjust and garnish

Stir in 2 tablespoons chopped fresh parsley and 1/4 cup extra grated Parmesan. Cook together 1-2 minutes until everything is heated through and well coated. Adjust seasoning with additional salt, pepper, or red pepper flakes if needed.

Serve

Divide among 4 plates (servings) and garnish with additional chopped parsley and Parmesan if desired. Serve immediately.