Dinner plans are about to get saucy with this ‘Nduja Chicken Fettuccine Alfredo.
Firstly, What is Nduja?!
Think of the cured meat version of a pate. This luxurious pork spread is made of pork, fat, spices, and chilies. It’s already cooked, so feel free to spread on fresh bread (hello charcuterie boards!), add into stews, or put it straight into your Chicken Fettuccine Alfredo like this literal showstopper of a recipe.
That’s right. ‘Nduja gives this ‘Nduja Chicken Fettuccine Alfredo a kick of spice without being overwhelming for an interesting layer of flavor.
Don’t let homemade alfredo sauce overwhelm you, this ‘Nduja Chicken Fettuccine Alfredo is a breeze!
Basically, I would prep out all your ingredients and have them ready for action. Then, focus on cooking your chicken and pasta. When you are done, make your sauce. Easy, Peasy, White Wine and Lemon Squeezy.
Well chop to it friends! Enjoy!
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'Nduja Chicken Fettuccine Alfredo
Your perfect winter comfort dish is here. Packed with layers of flavor and a touch of nostalgia this 'Nduja Chicken Fettuccine Alfredo needs to be made now.
- 1 Shallot, diced
- 4 Cloves of Garlic, minced
- 4 oz 'Nduja (omit if you don't want a kick, note that it is mild)
- 2 Large Chicken Breast, halved length wise- seasoned with salt and pepper and dredged with flour
- 16 oz Fettuccine
- 32 oz Heavy Cream
- 1/2 cup Dry White Wine
- 8 oz Parmesan Cheese, grated
- 1/2 cup Butter
- 1/4 cup Parsley, chopped
- 1 tbsp Olive Oil
- Salt and Pepper, to taste
*Prep all your ingredients as described above. To dredge chicken add about a 1/2 cup of flour to a plate and coat seasoned chicken with the flour on each side.
You will want to cook both the chicken and the pasta at the same time. When complete, cover both and set aside. Personally, I cook the chicken, cover it, and place it in the microwave to hold it's temp. And then just place a lid on my cooked pasta.*
In a deep fry pan add olive oil and heat over medium. Once oil is hot, sear chicken on once side until browned, about six minutes. Flip over and repeat until chicken is cooked through and reaches 165 degrees. Turn off heat, cover chicken, and set aside. Meanwhile cook pasta according to package instructions and reserve about a cup of pasta water.
Now it's time to make the sauce. In the same pan that you cooked the chicken in, over medium heat, add a stick of butter (1/2 cup) and melt. Add garlic and shallots. Allow to cook until fragrant and translucent. Add in 'nduja and break up with a wooden spoon. Allow to cook for about a minute, add in white wine and allow to cook out.
Using a whisk add in cream while stirring to temper the cream in. Heat while whisking to thicken the cream sauce. Don't heat too fast or you will curdle the cream. Once it comes to a low simmer whisk in your grated parmesan cheese. Taste test to see if you need to add salt and pepper.
Using tongs add in your cooked fettuccine along with some pasta sauce to thicken it up. Turn off heat.
Slice up cooked chicken and add to the top. Finish by topping with fresh topped parsley and cracked pepper.