Creamy Pepper Jack Chicken Alfredo
Indulge in a lip-smacking twist on classic Alfredo, where tender chicken is enveloped in a velvety sauce boasting the perfect blend of heat from pepper jack cheese and richness from Parmesan. This dish is served over a bed of al dente fettuccine to create a sublime flavor explosion that will leave your taste buds craving for more.
ingredients
- 16 oz fettuccine pasta
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded pepper jack cheese
- 1 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Cook the fettuccine according to package instructions. Drain and set aside.
- 2.
Slice the chicken breasts into thin strips and season with salt, black pepper, garlic powder, and onion powder.
- 3.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- 4.
In the same skillet, reduce the heat to medium-low. Pour in the heavy cream and bring to a gentle simmer.
- 5.
Gradually whisk in the Parmesan cheese and pepper jack cheese until melted and smooth.
- 6.
Add the crushed red pepper flakes for an extra kick if desired. Taste and adjust the seasoning with salt and pepper.
- 7.
Return the cooked chicken strips to the skillet and toss to coat them in the creamy sauce. Let it simmer for a few minutes until heated through.
- 8.
Serve the creamy pepper jack chicken Alfredo over the cooked fettuccine pasta. Garnish with fresh parsley.
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