Chicken Teriyaki Alfredo
I will start off by saying the concept of a chicken teriyaki alfredo does sound odd. What makes it odd is what brings the whole dish together. The teriyaki sauce I’m using in this recipe is not from scratch, it’s a name brand Kikkoman’s Teriyaki sauce and will need to fine tune that still. What the sauce does is bring out a savoriness that a heavy cream alfredo doesn’t do. This brand of sauce also has very little sugar in the finished dish is about 2g of sugar per serving so little that the sugar normally found in a teriyaki dish won’t overpower the main dish.
Recipe that brings out a savoriness not seen in most chicken alfredos, and that's where the chicken teriyaki alfredo comes in.
- 2 Chicken breasts fileted
-
2
tsp.
Paprika -
2
tsp.
Garlic Powder - 2 tsp. Salt
- 1 box Linguini
- 1/2 stick Butter
- 1 small Diced Onion
- 3-4 bulbs Diced Garlic
- 2 cups Heavy Cream
-
1/3
cup
Kikkoman's Teriyaki Sauce and Marinade -
1/4
tsp.
Red Pepper Flakes Just enough for a back of throat kick, double if you like spicy - 1/2 cup Parmesan Cheese
- 1/2 tbsp. Paprika
- 1/2 tbsp. Parsley
- Salt and Pepper – Use to taste as the teriyaki sauce has salt
-
Mix spices together and coat the chicken with the mixture
-
Cook the chicken in a hot pan for that sear until the chicken on the edges stars turning white, usually about 2-3 minutes
-
Flip the chicken breast and sear the other side for another 2-3 minutes
-
Let the chicken rest on a plate while we prepare the sauce and pasta
-
Melt butter in a saucepan
-
Sauté garlic and onion until translucent in the butter
-
Pour in the heavy cream and Kikkoman's Teriyaki sauce
-
Mix in the red pepper flakes, paprika, cheese, and salt/pepper
-
Whisk sauce on medium/medium-low heat
-
While sauce is lightly simmering, we can cook the pasta
-
Bring enough water to a boil that covers the pasta completely
-
Lightly salt the water to season the pasta
-
Cook the pasta until al dente, which you will know when the pasta is soft, but has a slight bite to it
-
Toss the sauce with the fettuccini and chicken
-
Mix in the parsley right at the end, then serve and enjoy!
-
= = = = = = = = = = = = = = = = = =
-
– Pan fry to wilt or blanch 3 cups of spinach, then toss it in when adding the pasta
6 Comments
J. Simpson
This sounds incredible! I’ll be preparing it tonight after looking at a few similiar recipes, I like this one the best.
Jaime Gopen
I couldn’t refrain from commenting this is an exceptionally well written recipe. Our family loved it!
Joelette Saffron
I love blogging and I really admire your content. The recipe has actually peaked my interest! I’m going to bookmark this for later and hold checking for new information.
Amanda
It’s truly a great and helpful recipe. I love that you shared this great recipe! The family loved it, especially the husband.
Molly Peters
I can’t believe how delicious this dish is! Golly! If you need a fresh spin on a classic that’s sure to blow your hubbies socks off, give this a try!
StevieDee
Literally the best recipe! We’ve been using it for the past few years and i always see myself coming back to it so I had to leave a review! Great job!