Creamy Cheddar BBQ Alfredo (Printable Version)
# What You'll Need:
→ Protein
01 -
2 cooked chicken breasts, shredded (approximately 300 grams)
→ Pasta
02 -
225 grams fettuccine or pasta of choice
→ Sauces and Dressings
03 -
125 milliliters heavy cream
04 -
120 milliliters BBQ sauce
05 -
120 milliliters ranch dressing
→ Cheese
06 -
110 grams shredded sharp cheddar cheese
→ Aromatics and Seasoning
07 -
2 cloves garlic, minced
08 -
1 tablespoon (15 milliliters) olive oil
09 -
Salt and black pepper to taste
→ Garnish
10 -
Fresh parsley, chopped (optional)
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about one minute until fragrant, avoiding browning.
03 -
Pour in heavy cream, BBQ sauce, and ranch dressing. Stir to combine and bring to a gentle simmer to meld flavors.
04 -
Add shredded chicken to the skillet. Cook for several minutes, allowing the chicken to heat through and absorb the sauce.
05 -
Gradually add shredded cheddar while stirring constantly until the cheese is fully melted and the sauce is smooth and creamy.
06 -
Add the cooked pasta directly into the skillet. Toss gently to ensure each strand is thoroughly coated with the sauce.
07 -
Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with chopped fresh parsley if desired.
# Helpful Notes:
01 -
For a lighter version, substitute half-and-half for heavy cream, reduce cheese quantity, or use whole wheat pasta. Reheat leftovers gently with a splash of cream to maintain sauce consistency.