Dirty Alfredo Recipes

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

THREE CHEESE CREAMY ALFREDO SAUCE

Steps:

• Melt butter in the saucier pan. Add whipping cream and creme cheese. Cook and stir with a whisk over medium heat until cheese has melted.
• Start your water for the noodles and cook noodles according to package instructions. Once noodles have cooked using a strainer drain water from noodles in sink. Place noodles back into pan and set aside.
• Back to the saucier pan add minced garlic, Italian seasoning, salt and pepper. Stir until well blended. Add grated parmesan and gruyere cheese. Continue stirring and cooking over medium heat for about 3-5 minutes.
• Add some sauce to pan of pasta and toss. Place pasta in serving dish and enjoy! Add additional sauce to individual servings if desired.
• Mushrooms: I like to add sliced mushrooms to this dish. I place about 3 Tablespoons of butter in a small pan and saute about 8 ounces of mushrooms until soft and browned.
• Cherry tomatoes: When boiling the pasta half way through the cooking time I throw in a few cherry tomatoes into the hot water. Then drain noodles as usual when done cooking.
• Chicken: I don't always add chicken to this recipe but when I do...hahaha...sorry about that I just couldn't resist. I will use boneless/skinless chicken tenders or chicken breasts. Cook thoroughly over medium heat, slice into strips and add to top of pasta.
• Asparagus is also optional but if you decide to include it in this recipe you will find using this steamer pot is a lifesaver! It will actually steam the asparagus while standing up. Another tip: when asparagus is purchased at the grocer it usually has a rubberband around the top and bottom to keep it neatly in place. When using the steamer pot I just rinse the asparagus off with water and while keeping the bands in place I put the asparagus right in the pot (bands and all). After the asparagus has cooked to my preference, which for this dish is al dente, I remove the cooked asparagus with kitchen tongs and place on a plate. While using kitchen shears I then remove the rubber bands. Works like a charm!

DIRTY ALFREDO

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate. Finely chop bacon and set aside.
• Melt butter in a large skillet over medium heat. Cook and stir the chicken, onion, and garlic in the butter until chicken is browned, about 5 minutes. Stir in the alfredo sauce, Parmesan cheese, Italian seasoning, and garlic salt; continue to cook and stir until the chicken is no longer pink in the center and the sauce is heated through, about 5 minutes more. Add the chopped bacon and mix to serve.

CHICKEN ALFREDO BAKE

Steps:

• Preheat oven to 375 degrees F. Coat a 9x13 baking dish with nonstick cooking spray.
• Add the butter to a large nonstick saucepan, over medium-low heat; whisk until butter has melted. Add in garlic and cook until fragrant, about 30 seconds.
• Slowly whisk in the chicken broth and half-n-half. Stir in the garlic powder, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
• Add in the pasta and bring to a boil. (It will look like a ton of liquid with little pasta, but don't worry, the pasta will absorb a lot of it as it simmers.)
• Reduce heat to a gentle bubbly simmer and cook for about 12-15 minutes until pasta is al dente, stirring every 5 minutes or so to prevent sticking and bubbling over.
• Turn off the heat and stir in the chicken, broccoli, and 1 cup parmesan cheese until combined and well coated.
• Pour half of the pasta mixture into the prepared baking dish.
• Sprinkle evenly with 1 cup mozzarella cheese.
• Layer the remaining half of the pasta evenly on top.
• Sprinkle evenly with the remaining 1 cup of mozzarella and 1 cup Parmesan.
• Cover with foil and transfer to the oven for 10-15 minutes until the cheese is melted and bubbly.
• Remove foil and place under the broiler for 5 minutes until golden (watch it carefully, to make sure it doesn't burn.)
• Sprinkle with fresh chopped parsley, serve, and enjoy!
• NOTE: Avoid pre-grated packaged Parmesan since it won't melt properly and the dish will be overly salty.
• NOTE: for questions about pasta variations, cooking it separately, and tips for success, please refer to the full article.

SAUCE ESSENTIALS: DOWN & DIRTY ALFREDO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the butter to a saucepan over medium-low heat.
• 4. Allow to cook until the foaming subsides.
• 5. Add the softened cream cheese, garlic, and oregano to the saucepan.
• 6. Stir until the cheese and butter are incorporated, about 3 - 5 minutes.
• 7. Chef's Note: At this point, you might notice a slight separation in the butter and cream cheese... No worries, it will come together nicely as the recipe progresses.
• 8. Add the half & half, one half cup at a time.
• 9. Chef's Tip: Don't add any additional half & half until the previous amount is combined with the cream cheese and butter. And use a whisk to smooth out the mixture.
• 10. Add the parmesan and pecorino, and whisk to combine.
• 11. Finish with the white pepper, nutmeg, and salt.
• 12. Chef's Note: Don't forget to do a final tasting, and adjust the seasonings accordingly.
• 13. Chef's Note: The longer the sauce cooks; the thicker it will become.
• 14. Chef's Tip: If the sauce becomes too thick, thin it down with additional half & half.
• 15. PLATE/PRESENT
• 16. Toss with pasta and serve while still nice and hot. Enjoy
• 17. Keep the faith, and keep cooking.