Teriyaki Chicken Alfredo
This creamy pasta dish is a favorite around our house. Use an extra large skillet if you'd like to double it- I often double for my family of 6, including several hungry teenage boys!
Servings -6 servings
Ingredients
- ½ pound fettuccini noodles ½ standard box
- 2 tablespoons oil of choice divided
- 4 cups assorted chopped veggies bell pepper, zucchini, squash, broccoli, mushrooms, etc.
- 1 pound boneless skinless chicken breasts diced into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry ginger
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 3 tablespoons butter
- 1 cup heavy cream
- ¼ cup good teriyaki sauce I use Kikkoman Baste and Glaze, or homemade
- kosher salt and pepper to taste
Instructions
- Cook pasta in salted water according to package instructions.
- Heat a large skillet over medium heat. Add 1 tablespoon of oil, tilting to cover bottom of pan, and then add vegetables. Note: If you have veggies that take longer to cook, bell peppers for example, put them in first and sauté for a few minutes to soften before adding the more tender veggies so they are all done at the same time. Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you'd like them (I like mine a little softer!) about 5-10 minutes. Remove veggies and cover to keep warm.
- While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper and salt. Once veggies are removed, add remaining tablespoon of oil to skillet, tilt to cover bottom of pan, and then add chicken and cook until done.
- Push chicken to one side of pan and add butter to open side of pan to melt. Add cream and teriyaki sauce. whisk together and then use a rubber spatula to stir it around with the chicken. Bring it to a low simmer and cook for about 2 minutes. It thickens slightly as it cooks.
- Turn off heat, add pasta and veggies to pan and toss everything together. Season with salt and pepper to taste (this step is important, the salt is purposely kept lower at the beginning due to varying amounts of salt in different teriyaki brands). Sauce will thicken upon standing.
- You are welcome to add more teriyaki if you'd like that flavor stronger.
Notes
- Store cooled leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results. You may need to add a splash of milk or cream when reheating to loosen and restore the sauce.
- I’ve had quite a few people ask me if they can use our Guiltless Alfredo Sauce in this recipe. That’s actually where I started years ago, the first time I attempted this. You are welcome to try that if you like, but... There’s a reason why that version never made it to the blog! I went back to work on it one more time for this round and I started with the good stuff. The stuff they would obviously use at an actual restaurant and that’s when I realized that cream and butter made all the difference. You are welcome to make any adaptations you want, obviously, but I do think it’s best with the good stuff!
Nutrition
Serving: 0.25of recipe, Calories: 860kcal, Carbohydrates: 78g, Protein: 43g, Fat: 44g, Saturated Fat: 21g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 210mg, Sodium: 1319mg, Potassium: 1181mg, Fiber: 12g, Sugar: 5g, Vitamin A: 13221IU, Vitamin C: 26mg, Calcium: 135mg, Iron: 4mg
Calories: 860kcal
Cost: $14
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