Nashville Hot Chicken Fettuccini Alfredo
Author: Pizza Today
Recipe type: Entree
Ingredients
- 2 pounds chicken tenders
- 1 cup buttermilk
- 2 large eggs
- 2 cup flour
- 5 tablespoons cayenne
- 3 tablespoons hot sauce
- 1 teaspoon garlic powder
- ½ tablespoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon brown sugar
- 1¾ cups heavy cream, divided
- 6 tablespoons unsalted butter
- 6 ounces grated Parmesan cheese
- 6 ounces shredded white cheddar
- 1 teaspoon kosher salt
- Cracked black pepper to taste
- Spicy aioli
Instructions
- Chicken Prep: Rub chicken with salt and pepper and refrigerate for up to 24 hours.
- In a medium bowl, whisk eggs, milk and hot sauce.
- In another bowl, combine flour, cayenne, garlic powder, paprika, black pepper, salt and brown sugar.
- Dredge chicken in flour mixture, then into milk mixture and back into flour mixture.
- Deep fry until chicken is cooked through and crispy.
- Cut chicken into strip and set aside.
- Fettuccine Pasta and Sauce: Combine 1¼ cups cream with the butter in a large sauté pan.
- Heat over a low flame, whisking until the butter melts and the cream comes to a slow simmer.
- Add salt and black pepper.
- Remove the pan from the heat.
- Boil the pasta until slightly undercooked (it will continue to cook while you finish the sauce).
- Drain the pasta and add it to the pan.
- Add the remaining ingredients.
- Heat the pasta and sauce over a low flame, tossing gently, until the cheese melts and incorporates into the sauce and the sauce thickens, about 1 to 2 minutes.
- If holding, right before service, add a touch more cream to loosen.
- Top with hot chicken strips and add a drizzle of spicy aioli and sprinkle of Parmesan.
