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Writer's pictureBecky

Chicken Teriyaki Alfredo

Updated: Nov 24, 2020


Here it is - the one you've been waiting for...Chicken Teriyaki Alfredo! This is a super easy recipe to make, but is packed with so much flavor, and it's so hearty, you'll be making this over and over again!


If you've ever made homemade Alfredo, then you're already there. I used penne for this recipe, but any pasta could be substituted. I like the thicker cuts like rigatoni or penne for cheesy sauces just because I think it sticks to the pasta better, but you can decide for yourself.


The recipe makes a decent sized batch, but if you need more, it's super easy to double. Start with boiling the pasta as directed. (keep it al dente and when it's done, drain but do not rinse; the added starch on the pasta will help with thickening up the Alfredo sauce at the end.) While that is cooking, cut up chicken breast and season. Then get the butter and oil on medium heat.

The chicken is placed into the pan and is cooked through so it's no longer pink. The garlic gets thrown in there too for the last few minutes of cooking and it smells amazing! If you have it handy, feel free to add sun dried tomatoes or roasted red peppers into the mix at this point. They'll add a nice burst of flavor and the color in the dish is awesome.


Once it's all cooked through and looks great, the spinach gets tossed in next. It will wilt pretty fast, so keep it moving. I prefer baby spinach in this dish but if I don't have it, I'll use regular spinach but I like to pick the long stems off of them first. I don't like the texture of them in my dish and they just seem unnecessary to me.


But if you like them, by all means, keep them. After the spinach wilts, it's time to add the heavy whipping cream and cook that down until it starts to thicken a bit, then add the Parmesan cheese. It's important to use the cheap shelf cheese for this recipe, do not buy a fresh block or a bag of shredded Parmesan from the fresh cheese fridge at the store. The cheap cheese has additives in it to keep it from clumping, and this is also an excellent ingredient to thicken your Alfredo. I'll probably never tell you again to opt for the cheap cheese over a nice fresh block, but for this recipe, it's a must!

Once it's mixed in, give it a few minutes to warm through and thicken and then add the teriyaki sauce. I use Veri Veri Teriyaki sauce because I found it offers the best sweetness. This dish is so much better sweet than salty. I had used a traditional jarred teriyaki and even made my own, but it balances so well when it's got a good sesame sweet flavor, and so I found the Veri Veri brand worked the best.


Continue cooking until it reaches a good consistency and then pour it over your prepared pasta. Mix and it's ready to serve. I sometimes add in even more teriyaki; I'd taste it and see what you think. With a quarter cup, it can be light. If you add more, it will take on a more Asian flavor and up the sugar and salt. I guess it depends on your mood - it's good either way, if you ask me.

A few local places serve this dish and I've seen it both with and without crushed red pepper flakes. If you like a little spice, them by all means, add it in. It's at this point too that you can reach for the fresh block of Parmesan cheese if you want a little of it freshly grated over your final plate. This pasta is awesome paired with fresh garlic bread. And if you are not in the mood for chicken, you could easily substitute nice slices of steak instead. I would just cook them quickly to keep them closer to medium doneness.


So, there you have it - Chicken Teriyaki Alfredo! I'd love for you to give it a try and let me know what you think.

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