Snider’s Simple Spicy Chicken Alfredo

Spice things up a bit with this fun recipe! Rich, creamy and with a zing that’ll leave your mouth watering for more.

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4-6

Ingredients

  • 2 whole lemon garlic chicken breast
  • 1 package of Snider’s Andouille or Chorizo sausage
  • 2 ½ cup grated parmesan
  • 2 crushed garlic clove
  • 1/2 cup butter
  • 2 cups heavy cream
  • 1 tbs minced parsley(optional)
  • 4 servings of whatever pasta you’d like

Preparation

  1. In a medium sized pot bring water to a boil and par boil the sausages for 10-15 minutes then brown in a skillet over a medium heat for approximately 10 minutes, set aside and allow the sausages to cool.
  2. In the same skillet melt an additional pat of butter and cook the chicken breast over a medium heat approximately 15-20 minutes or until done. Set the chicken aside to rest.
  3. In a large pot bring water to a boil for the pasta, cook until the pasta is just tender and drain the water via a strainer and return the pasta to the pot.
  4. In a small or medium pot or sauce pan melt the 1/2 cup of butter over a medium/low heat and sauté the garlic. Once the garlic has browned up remove it from the pan and add the 2 cups of heavy cream and allow it to thicken, stirring frequently.
  5. Once the butter and cream has thickened slowly stir in the grated Parmesan stirring constantly until the cheese melts and blends into the cream for a smooth finish, approximately 5-8 minutes. Once the cheese has melted it is very important to keep the sauce warm and to stir it occasionally so that the cheese doesn’t cool and form lumps within the sauce.
  6. Slice the sausages into 1/4 -1/2 inch slices and dice the cooked chicken into cubes.
  7. Pour a third of the sauce over the pasta and mix, you want to add enough sauce to lightly coat the pasta.
  8. Place the pasta on each plate then add the sausage and chicken on top. Pour the remaining alfredo sauce, or as much as desired, on top of the meat and garnish each plate with the minced parsley.

For more alfredo sauce simply double the heavy cream, butter, garlic, and parmesean cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *