It’s one of the most popular pastas of all time. Everyone loves a creamy fettuccine alfredo, but this sauce is putting on a spring show. A few star ingredients make this a lighter and brighter alfredo.
Lindsey Hargett shared her recipe for chicken alfredo. Since this sauce is made up of just a few ingredients, they all have to be stellar. Lindsey recommended using full fat cream, unsalted butter, and a good quality parmesan—that you grate yourself.
Find more from Lindsey on Instagram, @lkcooking, or on her website, lkcooking.com.
Find the full recipe here: https://studio5.ksl.com/blackened-chicken-alfredo/
[Music]
I’m going to warn you right now you are
about to get very very hungry if you are
not already it’s one of the most popular
pastas of all time everyone loves a
creamy fetuccini Alfredo but this
alfredo sauce is putting on a spring
show so we’re welcoming her with open
arms to our spring pasta party a few
star ingredients my next guest says make
this a lighter and brighter Alfredo
lindsy harget is joining me in the
kitchen to share it smells so good in
here and I’m sorry to rub that in to
everyone at home but it smells delicious
and you actually say I mean chicken
alfredo a classic You could argue a
basic it’s your most popular class yes
in my cooking classes everyone wants to
learn how to make this they want to
learn how you make it how the how to
make it properly yes and and we were
just chatting during the commercial
break once you’ve made homemade Alfredo
you can’t jar it ever again you can’t do
the jar no I’m against it you’re going
to we’re going to get you past it today
so start a stop how do we do this right
okay so you can go like the three main
ingredients to start with are we’ve got
butter delicious cream delicious and
parmesan cheese okay now you could just
stop there and we’ll do a taste test in
a little bit but uh we have kind of the
same flavor profile going on there and
so we need to Jazz it up a bit like
cream cream and more cream yeah exactly
so not the worst flavors but kind of one
note now before we move on to the
upgrade for spring I do want to point
out you are using quality ingredients
which you say for a slim ingredients
recipe like this really matters yes if
you’re using fewer ingredients the type
of the ingredient has to be Stellar
along with the techniques you have to be
doing them the right way and making sure
the flavors all go well together okay so
butter and cream the cheese you say
you’ve got a preference Point here yes
normally I’m all about like find a
shortcut if you need it like I buy the
pre-minced garlic from Harmon’s it’s my
favorite thing ever I’m all about a
shortcut where it makes sense but you
cannot cannot cannot use pregrated
cheese for this you have to do it by
hand and is that the coating that you
don’t like yes it’s an anti-caking agent
and what it does is if you try and melt
it in here it’s all going to glob
together in your whisk instead of being
nice and smooth like this you just can’t
do it but the bonus and I call this a
flavor freebie is you grate your cheese
okay youve got all your delicious cheese
here and then you’ve got this bit at the
end that is the Rind of the parmesan you
can see where they’ve like stamped it
here and don’t throw this away what
you’re going to do with this is you’re
going to use it basically like you would
a bay leaf so you know how you know
Grandma was tell you to throw a bay leaf
into soup or tomato basil sauce yeah do
you know why we do that to flavor it
yeah exactly so it just it’s kind of
like Savory tea you put that in it adds
its flavor to the dish and you take it
out if you do that with a Parmesan rind
you grab one of these so you cut it off
or you know grate your cheese and then
you put one of these not in this dish
cuz we have enough cheese but I add this
we talked about getting away from the
jar but I get a jar of tomato basil
sauce throw one of these in and do some
of these tricks later let it simmer yes
and this gives it like a Cheesy flavor
this just gets a little gooey take it
out at the end and throw it away it’s
the best add this to anything where do
you store these then I just store it in
the fridge um I store it in beeswax wrap
I should have brought it over here but
um so it just keeps it from like going
bad and they last for ages I mean you
could even put them in the freezer and I
just this is like a little flavor bomb I
added to soup I added to tomato basil
this is your secret weapon what a good
trick I’ve never heard that before so
you have fresh redded cheese and the
little cheese bomb okay so cheese bomb
otherwise known as the rind cheese B
okay what how are we going to update
this so we’ve got this here now we need
to update it because like I said it’s
kind of one not so I want you to get
just a little bit just coat a little bit
on your spoon taste it here I bet it’s
going to be delicious okay bet it we’re
putting you on the spot hopefully it’s
good when you it’s so great right that’s
amazing your face just changed you were
ready to like know the fresh permes I
love that right that’s a Difference
Maker pillar okay but I heard a chef
once say that most home Cooks feel like
there’s a certain cap on how good food
can from home but chefs know that you
can go further than that so we have a
delicious meal right here you could
serve this and you’d be so happy right
I’m like this is not a put on I am
stunned that your face did just change I
love it darn I’ve been using the
pregrated parmesan that’s why mine
doesn’t taste like that you’re going to
get there but we’re going to add a few
more things so because we have a lot of
salty flavors going on here we need to
balance that okay we want we want to
bring balance to our dishes okay and
we’re going to do that by we have salty
here so we need something acidic so you
want to use the proper kind of acidity
and in this case that’s lemon okay so
obviously we’re going to add some juice
but I talked about a flavor freebie
before the zest is another flavor
freebie okay this is where the essential
oils oils are in the lemon so we want to
get just the very outside of this and
this is a really Punchy lemy lemon
flavor okay so we’re adding some of that
zest in there and then we’re also going
to add some of the juice I would say
your hands are your best tool in the
kitchen so we’re catching those seeds y
good paper towel oh thank you and then
we’re going to get all of that acidity
in there so that we can uh if you want
to whisk that guy together I sure do we
will kind of balance the flavors out
with that acidity so if you ever overs
salt something add the appropriate kind
of acid oh like for teriyaki sauce I add
rice vinegar and it balances it out so
now try it again and see if you can
taste the difference so happy
to oh that’s do you taste that lemon it
kind of calms the the salty down but in
a good way it complements it okay
amazing it’s good stuff but we’re not
done we’re not done we’re going to keep
going so I melted the butter in here
first and then added the cream melted
the cheese now typically we sauté garlic
right it develops the flavor a little
you get depth of flavor in the dish but
garlic has a really fresh flavor and
doesn’t need to cook for very long so
we’re going to add a little bit if
you’re sautéing garlic you can add more
if you’re swirling it in at the end add
less because it’s pretty strong so we’re
going to add just a little bit of this
in here okay and then we’re going to try
it again so whisk away
there and I do this again at the end of
tomato basil sauce at the end of soup
curry anywhere I’m adding garlic I add
some at the end and then it’s really
Fresh So if you want to refill your
spoon or grab another one I don’t want
to spoil the sauce for anyone else but
so I won’t double dip if I was at home I
would I would
too that is so fresh garlic really so
you tasted it in the beginning it was
great the lemon added a pop the garlic
fresh at the end I’m telling you do this
to every dish all right is that time
what’s going on there yes so this is is
my obsession lately um oh this is your
flavor of the week yes it was perfect
hold on we’ll transition if you want the
recipe go to our website we’ll link you
over to lindsy and where can we get more
recipes from you in classes too sister
LK cooking.com LK cooking on Instagram
get all the things LK cooking.com be
sure to give her a follow and check her
out on Instagram but yes flavor of the
week all week we are asking our our
Cooks our chefs to share their current
flavor cres and yours is mine is time so
I say current but it’s been like maybe 2
years and I literally
relationship yes it is I keep this
growing in my garden so and I want to
encourage you guys to do that as well
okay some herbs are a little more
finicky cilantro will crisp things like
that but th along with rosemary is a
woody herb and so if you plant it in the
right place and you take care of it
right which is really not that hard um
it will overlast through the winter and
so you’ll always have it and it’ll just
keep going and really this is the best
way to make sure that you always have
fresh flavors on hand so you go outside
grab a couple sprigs and it’ll just keep
going so
Time Fresh flavors but they have more
than one variety of time if you want to
look at my cute little plants over here
so we have a regular time they’re very
similar but regular time here and then
this grab a little pinch of this and
kind of smell it this is lemon time oh
my gosh and even if you do smell the
Citrus in there so this would be the
perfect thing to add to this because it
gives you some Citrus and up the flavor
and up look at you go you’re
hired oh Lindsay we love you thank you
so much all right time we’ll be thinking
of you and reaching for that more
hopefully growing our own you must when
I grow up when I get Really Brave I’m
going to take that on I feel that I feel
that energy LK cooking again on
Instagram and online we’ll link you from
our website thank you so much for
elevating and improving Our Lives
excited with this delicious alfredo