“This pasta dish is a creamy Alfredo with just the right spicy kick. It is the perfect comfort food.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions. **Reserve 1/4 cup of cooking water** Drain.
  2. Meanwhile, while pasta is cooking, fry chicken in 1 tablespoon of oil in a skillet. Sprinkle cayenne pepper over chicken and stir to coat.
  3. Set pasta and chicken aside and keep warm.
  4. Melt butter in a wok over medium heat. Add the Fresno peppers and garlic. Saute for 2 minutes.
  5. Add flour, stirring constantly, until all of the butter is absorbed and the mixture becomes straw colored.
  6. Remove from heat. Whisk in the milk and half-and-half.
  7. Return wok to stove and increase heat to medium-high. Whisk constantly until slightly thickened, about 2 minutes.
  8. Add the reserved cooking water, lemon juice, salt, pepper, basil, and cheese. Stir until smooth.
  9. Pour sauce over pasta and toss to coat Add chicken and serve.

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