ID: f8ea4c6c...
This recipe demonstrates how to make a gourmet chicken Alfredo from scratch, complete with crispy-skinned deboned chicken thighs and perfectly emulsified sauce, all faster than a restaurant's takeout. It’s a rich, flavorful, and satisfying pasta dish.
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Debone and season chicken thighs. → Pan-sear chicken skin-side down, then finish in the oven. → Prepare Alfredo sauce with cream, butter, garlic, thyme, and pepper. → Cook pasta in salted boiling water. → Combine cooked pasta with Alfredo sauce, adding pasta water to emulsify. → Top pasta with chopped chicken and more grated cheese.
Debone and season chicken thighs. → Pan-sear chicken skin-side down, then finish in the oven. → Prepare Alfredo sauce with cream, butter, garlic, thyme, and pepper. → Cook pasta in salted boiling water. → Combine cooked pasta with Alfredo sauce, adding pasta water to emulsify. → Top pasta with chopped chicken and more grated cheese.
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Using bone-in, skin-on chicken thighs adds flavor, but deboning saves cooking time. Save bones for stock.
Patting chicken skin dry and pressing it down ensures a super crispy skin.
Season pasta water generously with salt; it's crucial for flavorful pasta.
Always use freshly grated Parmesan and Pecorino Romano cheese. Pre-grated cheese contains anti-caking agents (like potato starch) which can alter sauce texture.
A wider, larger pan helps cream sauce reduce faster due to more surface area.
Combining tasks, like chopping garlic while the sauce heats, speeds up the overall process.
Adding fresh pasta water to the sauce helps in emulsifying and thickening, creating a silkier texture.
Fresh pasta cooks much faster (approx. 1 minute) than store-bought pasta (approx. 8 minutes), plan accordingly if making fresh.
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