I think it’s pretty safe to say that just about everyone loves pasta. I certainly know that I can never get enough noodles in my life! Among my favorite pasta dishes to both cook and eat is this spicy chicken alfredo recipe.
Does it get any better than having really spicy chicken with a hint of herbiness and a subtle smokey flavor that sets your mouth on fire followed by a creamy, cheesy sauce to ease the burn? I don’t think it does! This recipe is also a miracle because it can easily be done in under a half hour, and on top of that you can seriously just put the chicken in the oven and forget about it while you perfect the glory that is a perfect alfredo sauce and the meat comes out juicy and flavorful every single time. With that being said here is one quick, easy, and delicious pasta dish that won’t be forgotten.
- 4 boneless, skinless chicken breasts
- 1/2 pound fettuccine
- 2 tablespoons grapeseed oil
Spice rub for the chicken:
- 2 tablespoons garlic powder
- 3/4 tablespoon cayenne
- 1/2 tablespoon black pepper
- 2 teaspoons salt
- 1/2 tablespoon old bay seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1/2 tablespoon old bay seasoning
- 1/4 teaspoon cumin
- 1 1/2 cup heavy cream
- 4 tablespoons butter
- 1 cup parmesan cheese
- 1/2 cup reserved pasta water
- salt, pepper, and ground or grated nutmeg to taste
Start by getting a large pot of salted water over high heat and preheating your oven to 350 degrees. Make the spice rub by combining all of the ingredients and then rub all over your chicken. You really want to cover the chicken so the rub will create a nice spice crust when you sear it. Heat the grapeseed oil in a large saute pan over medium high heat. When hot add the chicken. You’re going to want to cook your chicken until the spice blend starts to brown, about 3-5 minutes per side. Usually once it’s time to flip the chicken and cook the second side the pot of water is boiling. Add your pasta and flip the chicken. Once both sides of the chicken are nice and browned transfer them to a baking sheet, toss them in the oven, and forget about them. That’s right, forget about them. Don’t worry about setting a timer or anything. It all works out in the end.
With the chicken out of the way it is now time to focus on the cheesy wonder. Once your pasta is al dente, meaning it is almost done but still has some chew, drain it and make sure to reserve at least a half cup of the water you cooked the pasta in to the side. In your pot add the heavy cream and butter over a medium heat. You want your butter to melt into the cream. Once you reach that point turn the heat off and start stirring in the cheese a little bit at a time. You don’t want to dump all of it in because then your sauce runs the risk of getting gloppy and that is no fun. Once you add all the cheese add the salt, pepper, and nutmeg to taste. Be careful with the nutmeg. It is very, very potent stuff and a little goes an incredibly long way. After getting the seasoning just right turn the heat back onto low and let your sauce thicken. This usually takes about 4-6 minutes. At around the end of the thickening process add a splash of that pasta water you saved to add some extra body to the sauce. This is also helpful if you accidentally got your sauce thicker than you wanted because the pasta water helps to thin the sauce out but does not subtract any flavor.
Now we are at the home stretch. All there is left to do is toss your pasta with the sauce and really let those noodles get coated, take the chicken out and slice them up, and then serve up your new favorite pasta dinner.