How I Make Way Better Alfredo

Today we're making blackened chicken alfredo pasta. This dish is pure comfort and is really easy to make. I only used 9 ounces of pappardelle pasta and 1 chicken breast, but the dish is so heavy it still makes 4 good servings. If you want to use a full pound of pasta, just double the recipe. I hope you enjoy this chicken alfredo pasta!

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[SipandFeast]

Two things.
1. Real alfredo (pasta al burro) is just pasta water, young Parmigiano Reggiano, butter, and salt. That's it. To make it you want to use really starchy pasta water to hold an emulsion. The way I'm showing you here with cream is easier and imo way better tasting. But that's just my opinion.
2. Cajun and blackened seasoning are indeed two different things - Cajun is spicier - but really either one will work well for this dish. I hope you all enjoy it and thanks for watching my videos!

[JWilshere]

Watching his son eat the food at the end was so wholesome. Pure joy in the dads face. Great video bud

[GrotrianSeiler]

The best part about Jim is that you can tell he cares. He cares about the food and he cares about his viewers, his “students “. That makes him a really great teacher. He has the best kind of cooking channel. And the food tastes amazing.

[Ch-wcev]

I just made this tonight for my lady. She said it tasted just like it came from a restaurant. The garlicky butter sauce is amazing. Great recipe. Thanks.

[itchykami]

One thing I've noticed, most pasta boxes suggest several times more water than is really needed. It just adds heating time. As long as the noodles can dance around in the water, you have enough. Some recipes use the noodle water to make sauces. Less water overall makes better noodle water. Pasta is a weird dish. At restaurants it's $15 per person, at home it's $3 for 5 people.

[Screamo_RC]

This has felt like the most approachable cooking video I've watched. Doesn't feel pressured, feels like a pro chef just chillin making food with you.

[carlosvids]

My favorite part was the look on this gentleman’s face when watching his son eat. I don’t have a son but I feel the same joy whenever I’m around my nephew.

[WTCClover]

I followed your advice on how to heat up the pan before adding the oil and chicken and it literally changed my life. I've never not burned chicken on the stovetop until today. Thank you so much!

[heatherjefferies]

My dad’s favorite food is chicken Alfredo, I’ve tried upwards of 10 recipes and this is by far his winner! The Cajun seasoning adds a great break from how thick and creamy the sauce is, I’m never going back to anything else! Thank you!

[twoshady]

I worked in Italian restaurants for years, so a lot of this is second nature to me. but I love the way you explain your decision making for your dishes and the passion that you have for each one. Also...Go Jets!

[sheep]

I love the way you approach your instructions. You give clear and specific directions for people who need them, but you make it clear that cooking isn’t an exact science and lots of things can work. Love to see it.

[rustygaming]

I've been eating to your recipes for a while and you are without a doubt one of if not the best home cook chef on youtube. All the explaining and tips you do is spot on

[wallabumba]

I happen to like my pasta a bit dry and with a thick, stiff sauce. DELISH! Your son has got to be the luckiest kid around to get to eat so much yumminess!

[centsworth]

You are a phenom. Thank you for explaining everything so clearly. You're an excellent teacher. I'm so glad I found your channel. This looks good -- will be making it very soon. Thanks again.

[ryan]

I made this and it was fantastic, and my daughter loved it. It's now my go-to Alfredo recipe for a variety of things, including bakes and sauces.

[leonpringle]

Jim, you seem like a wonderful father, and your approach to teaching (even with showing simple prep at the beginning) is outstanding.

[trublgrl]

I think this is the process most restaurants use, to get that really white, creamy, beautiful Alfredo sauce, but I always do my sauce in the pan I cooked the chicken in. It turns the sauce golden or brownish, but I have to use that fond from the chicken, I can't wash that flavor down the drain. Great recipe, though!

[tylershurley]

A beautiful blend of my daughter’s favorite sauce and my favorite pasta, and we all enjoy a well spiced chicken! 🤌🤤🤤

[richardbv]

Made this tonight and it was fabulous! We added some shallots and they really added a nice flavor complimenting the garlic flavor. We served with a combo of sweet and hot Italian sausage. Yum Yum! 👏🏽👏🏽

[travelnlife]

You and your son in the kitchen- Priceless. Those are memories that will stay with your son forever! Awesome.