Spicy Chicken Alfredo

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Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Category

Dinner

Ingredients (please include quantities/weights)

• Boneless/Skinless Chicken Thighs or Breast(your choice)(8oz)
• Andouille Sausage(1 Link)
• Fettuccine or Linguine(4 servings)
• Heavy Whipping Cream(8oz)
• Parmesan Cheese(2-4oz)
• Louisiana Hot Sauce(2 TSP)
• Worcestershire Sauce(1 TSP)
• Diced Scallions(Optional)(1/4 Cup)

• Olive Oil(2 TSP)
• Creole Seasoning(1 TBSP)
• 2 1/2 TBSP Paprika
• 2 TBSP Salt
• 2 TBSP Garlic Powder
• 1 TBSP Black Pepper
• 1 TBSP Onion Powder
• 1 TBSP Cayenne Pepper
• 1 TBSP Italian Seasoning(Thyme, Marjoram, Rosemary, Oregano)

Instructions/Steps

Begin by preparing Fettuccine/Linguine as directed on box.

Slice Chicken into thin strips, with length about an inch long.

Slice Andouille Sausage into thin pieces. About 1/8 wide.

Turn stove top to medium heat and add Olive Oil to large Frying Pan(12").

Add Chicken to frying pan and cook for approximately 7 minutes(Stirring occasionally). Then add Andouille Sausage and Creole Seasoning and cook for another 5 minutes(stirring occasionally).

Add Louisiana Hot Sauce and Worcestershire Sauce and stir.

Add Heavy Whipping Cream and Stir. Turn heat down to simmer.

Give Alfredo sauce approximately 5 to 10 minutes to thicken and come to temperature.

Combine Pasta, Alfredo Sauce, and Diced Scallions in Frying Pan and stir to evenly coat all pasta.

Serve and garnish with Parmesan Cheese.

Preparation Tips / Special Notes

I like to begin boiling water about the time I start slicing and dicing. Then I add the pasta to boiling water as I'm beginning to prepare Alfredo. This has both finishing up cooking at approximately the same time.

Remember that hot pasta will continue to cook and this can result in it being over cooked. Try to time it out perfectly. Pasta will take approximately 8 minutes to cook in rapidly boiling water.

Other items to Add or Substitute in Shrimp or Bay Scallops and Broccoli to make this "Your" dish!!