Fettuccine Alfredo & Teriyaki

You guys – I like you, which is why I’m begging you, pleeeeease make this dish.  I started making this Fettuccine Alfredo & Teriyaki over twelve years ago when I was in college and it’s been a constant ever since!  The combination of the two sauces is to.die.for, I promise.  It’s a salty and sweet match made in heaven.  Trust me, you will be shoveling this in, it’s that good!

 

 

Imagine you have the creamy, slightly salty alfredo sauce with the sweet teriyaki sauce all in one bite mmmmmm.  Then you add in a spice rubbed grilled chicken to compliment both sauces and that’s it, you’ve gone into your food happy place.

 

 

If you like fettuccine alfredo and you also also like teriyaki anything, maybe teriyaki chicken, well then you are going to love this italian/asian fusion dish.  The leftovers are also delicious for lunch, that’s assuming you have leftovers!

 

 

Behold, the sauces.  What else can I say?  This alfredo and teriyaki sauce go together like Laverne and Shirley, Peanut Butter and Chocolate, and Salt and Pepper.

 

 

 

 Ingredients: Serves 4

For the Teriyaki sauce:

1 bottle (10 oz) teriyaki sauce

3 tablespoons of butter

2 tablespoons of sugar

For the Alfredo sauce:

1 1/4 cup heavy whipping cream

1 1/2 tablespoons of butter

1/2 cup grated parmesan cheese

One clove of garlic, pressed or minced

salt and pepper to taste

For the Chicken:

2 chicken breasts

1/8 teaspoon garlic powder

1/8 teaspoon ground ginger

1/8 teaspoon mustard powder

1/8 teaspoon cinnamon

1/4 teaspoon cumin

salt and pepper

For the Pasta:

One pound of dried or fresh fettuccine noodles

**Note, if you do not have all of the spices above for the chicken feel free to substitute your favorite grill seasoning, or leave off a spice.  Although I feel this flavor combination adds a wonderful compliment to both sauces, it is a light flavor and the absence of a spice should not deter you from making the dish.

Instructions:

1,  Preheat your grill for the chicken and then begin to make the teriyaki sauce.  Combine all of the ingredients in a small sauce pan and bring to a boil.  Lower heat to a gentle simmer and whisk together  Let gently simmer for 2 minutes, then turn the heat off and let it sit while you prepare the rest, making sure to warm up if needed prior to mixing in the pasta.

2. Next, make your alfredo sauce.  Combine the butter, heavy whipping cream and garlic in a small sauce pan.  Bring to a boil and then immediately lower to a gentle simmer.  Mix in your grated parmesan cheese.  Next either turn off the heat or leave it on low, making sure to stir often.

3. At this point, fill a large pasta pot with water and turn on high.  While you are waiting for the pasta water to boil, combine the spices for the chicken: garlic, ginger, mustard, cinnamon, cumin and salt and pepper.  Rub the spices on both sides of the chicken breasts.  Place on the grill and cook for approximately 7 minutes per side.  The cooking time will vary depending on the thickness of the chicken breasts.

4. While the chicken is cooking, drop your fettuccine in the boiling pasta water and cook per package instructions.  Once chicken is cooked, let it rest for a few minutes and the slice for serving.  When the pasta is cooked, separate into two bowls.  Pour alfredo sauce over one bowl and the teriyaki sauce over the other bowl.  You may want to add a little sauce at a time until you reach your desired sauce level.  I had some leftover of both sauces that I used to drizzle over the chicken and around the sides of the plate.

Serve with a grilled vegetable, salad, or crusty bread!  Enjoy!

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