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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.
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.
Prepare chicken thighs: Carefully deboned the skin-on chicken thighs by making an incision down the middle and working the knife and fingers to scrape the meat off the bone. Set aside the bones for stock if desired.
Heat a cast iron pan over medium-high heat with 1-2 tbsp of olive oil. While the pan heats, pat the chicken skin dry with a paper towel and season generously with salt.
Fill a pot with water for pasta and place it on the stove to boil. Add a generous amount of salt to the pasta water for seasoning.
Once the pan is hot, place the chicken thighs skin-side down. Use a pan press or heavy object to flatten the chicken and ensure even, crispy skin. Continue cooking.
Season the chicken with freshly ground black pepper and a bit more salt on the flesh side.
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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