How I Make Way Better Alfredo
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- čas přidán 6. 01. 2022
- 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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CHICKEN ALFREDO PASTA PRINT RECIPE:
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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!
@@dr.disaster6235 he literally says that in the comment you're responding to.
@@dr.disaster6235 he repeatedly says in the video that this is not traditional
@@ray7419 Unfortunately no matter what, even if lack of tradition is explicitly acknowledged some people just *NEED* to pipe up about it for some reason lmao.
I love watching your channel! And trying out your recipes- question can you do a video on other types of white sauces? Or maybe chicken limone? Not sure if I spelled it right.
3rd thing: Save that parm rind for soups or sauces
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.
I very much appreciate it🙏
He’s a good teacher.
Cringe
He also referred to us as "you people"
💯💯💯
Watching his son eat the food at the end was so wholesome. Pure joy in the dads face. Great video bud
Thank you very much!
I was going to comment this exact same thing. I love waiting to get a thumbs up from my Daughter when I cook. It's the best thing in the world.
Yeah that was awesome. That made me subb.
Also noticed that. The love shows through
I wish I was a white kid from a stable family in North America :-(.
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.
Great to hear!
I think it’s better than any restaurant, myself! (That said, I’m in Florida, not NYC or California. )
Isn't she blessed.
quality man
Aw I like how you call her your lady 🥺
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.
3 dollars without a meat or protein maybe
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.
Exactly!! He’s not trying to have a cool personality. He went straight to cooking! And I like how he shows close ups of what he is doing , not of his personality or himself. Love it!
It's true
Definitely check out J Kenji Lopez Alt if you appreciate approachable chefs
He's great. I feel like I'm sitting on the other side of his island drinking a glass of red wine, absorbing all of his knowledge. Such a pleasant family.....
Somehow, he reminds me of Jacques Pepin. No long explanation, just a similar approach.
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.
Same. I do have brother and sisters that I get some snacks for. Love to make their day more enjoyable, to bring happiness even if it's nothing that big.
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!
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!
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!
I love your avatar.
That's exactly how I feel too! I really like how he goes about it. I also worked in an Italian restaurant and learned so much! He's so relatable.
Aaron Rogers owns you ;)
well, maybe they will be better since they fired their coach and maybe they'll get a new super coach,but don't they do that about every year? I'm an old time jets fan, I wish they had not changed their uniforms away from the classic ones they had previously changed back to. with the jets, it's always wait till next year
HE EXPLAINS EVERYTHING IN DETAIL . HE'S THE BEST .
Oh, man, you cook the kind of food I love.
Your son coming in to rate your food is great. He loves what you do very much. Thanks for sharing
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!
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!
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.
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
“I probably grated more than a cup, but it’ll be fine.”
I still remember when this channel didn't have a lot of subscribers. It's great to see how big it's becoming. The food is great, as usual. Thanks for the content man, keep it up!
Thank you! I wasn't sure if it would ever take off, but I am very grateful for you and everyone else who watches.
@@SipandFeast That's exactly why it's taken off!
His content IS top notch I hope to see him with a million subscribers soon. He is THE best around. Chef John WAS my favorite till now Jim is the "bomb." I look forward to every new video. Until then I catch up with the older ones.😁😁😁
@@catherineoneal1030 Chef John's pretty hard to beat, but Sip and Feast is definitely a top tier cooking channel.
Every morning I have my coffee with you, watching what I am making for supper that night 😉🇨🇦
Glad to see a fellow New Yorker making youtube content. Makes me feel like I am back in south Brooklyn. This channel needs 1 million subscribers.
I'm surprised how few New Yorkers make videos. Thanks for liking the channel!
@@SipandFeast I know! Especially since New York has the best food hands down. I am going to make all of your recipes. When I lived in Brooklyn, my landlord was Italian and she lived right upstairs from me. Invited me for dinner every night. I was spoiled back then haha.
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 sooooo good -- will be making it very soon. Thanks again.
I very much appreciate it.
The BEST cooking channel on YT...BY FAR....and I have said it before, this man NEEDS his own TV show....
Or to open a restaurant, I'm thinking.
You are too kind.
I came across this video a couple of days ago and I couldn’t wait to make it. I made it tonight and it was delicious!! Definitely trying more recipes from your channel.
He looks so happy while watching the boy eat. So wholesome
A beautiful blend of my daughter’s favorite sauce and my favorite pasta, and we all enjoy a well spiced chicken! 🤌🤤🤤
Looks great. I have 5 kids so we usually have to double everything. One of the few dishes that my entire family enjoys. Thanks for sharing!
Your son is such a precious little fella!
You really are the best teacher of how to cook. I appreciate your attention to detail and your patience in explaining everything step by step. Amazing video as always.
I really almost passed up on this video because i was about done with my CZcams recipe search, but now I’ve decided this is the one I want to make and a channel I’ll definitely be visiting again. Thank you for your patience with the audience to explain your reasonings for doing things. It’s knowledge a lot of us need!
Cheers xo
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.
Jim, you seem like a wonderful father, and your approach to teaching (even with showing simple prep at the beginning) is outstanding.
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! 👏🏽👏🏽
Super laid back and easy to follow.
Thank you, love the way you emphasise the creative aspect of cooking. Not everything needs to be traditional.
Really great video. Love that you don't put a ton of long winded anecdotes or extra fluff, a nice simple recipe that focuses only on the important stuff. Well done!
Looks delicious! I love the way you cook. Your chicken cacciatore recipe was the best version I've ever made /had
Thanks man! Glad you enjoyed the cacciatore.
Bro - I am eating this dish right now for dinner. Wife and I both luv it. Subscribed and looking forward to watching your old content and new content. Keep up the great work sir!
Love your channel and as a former NY resident, listening to you makes me smile and miss NY...
Thanks so much!
You and your son in the kitchen- Priceless. Those are memories that will stay with your son forever! Awesome.
First time coming across your channel. The food looked really good and instructions were clear enough to make me wanna do it! definately giving this a try this week. Thank you!
I like the explanation about waiting to add the butter. You always see others add it together with the olive oil and then your protein (chicken) steams instead of searing. Like you said, the butter also burns quickly. Great tip and dish looks amazing!!
Nice to see the love you have for your son. The recipe is amazing as well.
I made this recipe and it was absolutely fantastic. So glad I found this channel, love how he explains everything.
I love the new ideas. I am Korean and My Boyfriend loves all dishes but was getting tired of all Korean meals lol. This is a great balance for us. It helps me learn and try new recipes!
The ultimate food taste testers Children !! no filters and totally honest - very nice using the pappardelle
Watching your son eat this and enjoying it so much was just precious! Thanks for sharing this delicious and-simple recipe!
i really appreciate that you explain things as you go for beginners, it's helping me learn. Also appreciate how you treat it in an easy-going way instead of treating it like there's only one right way
This was the best pasta I’ve ever had and was super easy to make as a beginner, cheers
Love it when your family shows up to eat your wonderful creations. Your son is probably thinking, Dad don't go anywhere with that pasta. Ex military cook of 20 yrs. I love your video's. Keep them coming.
The amount of times I've watched your videos in the middle of the night just bored or drunk led me to not even notice that I was already subscribed.
I love how easy (and yummie!) that looks. Definitely will try it. And also thanks so much for all the little facts you share, so valuable to someone new to the cooking experience.😊👍
great video! this is so real and natural just like how we're cooking at home, not like those cooking videos with fancy words and dramatically complicated steps...
I live in Ireland but maybe because I lived my first 30 years in North Jersey, I think the way you explain the dish in a direct and no-nonsense way was brillant! So good to have a chef also explain the small science aspects of cooking, (why use heavy cream instead of 1/2 n 1/2)! Great video bro!
I really appreciate it.
I made this recipe today and it came out amazing. I love all the details you give!my chicken was the best I’ve ever made. Looking through your videos now to find my next recipe!!
Love all your videos! Fantastic to watch and enjoy all the new and improved recipes you make
I have searched for years trying to find the perfect Alfredo recipe and this, right here, is it. The combination of the blackened chicken with the Parmigiano-Reggiano and egg pasta is just top notch. Best pasta I've made to date!
Glad you enjoyed it!
Yes! I knew I wasn’t the only one to throw garlic in my alfredo! Love your videos, excited to throw some of these tricks into mine!
Thanks very much!
I love your kiddo… reminds me of my boy.
Always ready to try anything I made.
He’s my cheerleader and I’m sure you’re boy is yours too❤️
Sending thanks and smiles
I did it and I was freaking blown away. Thank you, Jim!
A single video and you got me to sub. Not only did the dish look absolutely stunning, it's clear that you have passion for what you do, and I'm looking to find more and more of that dame thing in the kitchen. Yours is absolutely amazing work, keep it up man.
Thanks so much!
Perfect recipe because it’s exactly how I make mine. Now I’m in the mood for it. Thanks
Thanks very much!
Bro, thanks for these videos. Much appreciated!
Thank you so much to agree with me about when your pasta should done. I see everyone cooks their pasta first and that is kind of a pet peeve for me. Awesome recipe
Looks awesome, going to give this a try. None of your recipes have let me down yet!
Thanks and I hope you enjoy it!
Sip and Feast,
I normally am not a CZcams commenter, but I have made 3 of your dishes (short rib ragu, blackened chicken w/home made Alfredo sauce, and chicken parm) and they are some of the best dishes I have ever made. Your directions are easy to follow, and the results are simply amazing. I never thought I would be able to make food that tasted this good. My next step is to order cento plum tomato’s and crushed tomatoes to get closer to your recipes, I have been using Red Gold, because that is what my grocery store has.
Please keep up the good work, and if you ever wonder if your videos are helping people, let me personally tell you that you have empowered me to create meals that I never would thought possible to taste as good as they do.
I don’t want to eat out anymore, because your dishes are better than anything I could find at a restaurant in my part of the country (Odessa, Tx).
In closing, you have literally changed my life, you are helping me save money, and you are teaching me how to feed myself and my family meals that are nothing short of amazing.
Thanks for the amazing compliment! I truly appreciate hearing comments like this. It lets me know to keep going with the formula I've been refining through all of these videos.
Excellent comment coming from someone who rarely comments.
You packed it all in and the result was good. Nice words of thanks and encouragement for Jim.
Awesome video, definitely making this soon.
Tried this today. Thank you!!!
Made this the other night! So easy and so so delicious!!!
Glad you liked it!
Wonderfully presented and looks delicious. I have no doubt it tastes delicious, as well. The beauty of the pasta water in so many applications when dialing in the perfect consistency and doneness cannot be overstated, IMO.
Thanks very much! Pasta water is always key. That's why I always have the pot right next to me and never dump it into a colander.
@@SipandFeast Small tip: you could mention that it's important to keep the salinity of the pasta water in mind when adding it. I could see a relatively new cook making their dish too salty because they thought they would just cook the water off.
Another consideration you could mention, is that keeping the volume of water to pasta low, will increase the starch concentration in the pasta water-- making it easier to add the creaminess!
@Matthew vdM. Those are good tips. I always cook with the same ~1%ish salinity level except for dishes like cacio e pepe or real alfredo. If I was going to make real alfredo I would use less salt in the water, because I would need an extremely starchy water to hold the cheese emulsion.
A good sensible man. I did this. So simple. So good. Thank you.
Made this for my family this evening and they loved it. Big thanks! You're amazing :D
My husband and 15 yo son absolutely love Alfredo - can't wait to try this recipe on them!
Edit; the "Can I finish this?" from your son at the end made me smile so much! Definitely know that question lol
Nice job, that looks super simple and delicious. With room to play around too. Appreciate your recipes, definitely making this tonight.
Thanks! I hope you enjoyed it.
@@SipandFeast big time 👌
💩
Great channel! Glad to find you. My son and I enjoyed this. Thanks!
First time watching one of your videos. I like the no nonesens, keeping it real and keeping it simple attitude. Using the right tools for the job. You're a smart man.
Fettucine Alfredo is my favorite pasta dish when done correctly. If I had the space, money and time to do so, I'd definitely give this a try. This is my first time seeing this channel and I can tell you know your stuff. You got yourself a new subscriber. :)
Thanks very much and welcome to the channel!
One of the easiest meals to make for under $40 bro definitely give it a shot
@@anti-ethniccleansing465 Exactly as I said. My kitchen is primarily a big room with a lot of open space and what little room I have is either taken up by other things like a coffee machine, toaster, etc, or any open spaces just aren't big enough to prep things, let alone have them ready for later.
@@anti-ethniccleansing465 $15 a lb a chicken basically, $9 for a decent white sauce premade or even about $9 if you want to make it with essentially a whole pack of butter and some heavy cream, $3 for the pasta, maybe another $10 for the spices and what not (if you don’t already have em in your kitchen) plus I got a wife and 3 kids so $40 is about right there lmao
Well yeah. It's just the fact that I don't have much space to chop vegetables and such or have my essentials on hand.
Unsure if anyone else has recommended it, but I like to add nutmeg to alfredo sauce! I feel like it really rounds out the flavor!
Yes!!
@@damonm. NO
Its not bloody alfredo if you are using more than the three main ingrediants: Pasta water, Parmigiano Reggiano, and Butter. NO HEAVY CREAM!!
@@Lp.goes.gym. Calm down, he explained in the video that his recipe isn't true Alfredo but that he likes it better with the cream and garlic. He also explained exactly what ingredients ARE in true Alfredo.
@@Lp.goes.gym. Yeah it's not alfredo, it's "better alfredo." Alfredo is this things less talented older brother.
I love when I have all the ingredients for a dish on hand ready to go. This is going to be dinner tomorrow for sure
I love anything with Alfredo sauce. I also love your passion for cooking, but keeping it simple. It also looks like you are a great dad, and since this is Father's Day, I wish you a great one with your family!
I have been wanting to try your recipes for awhile now and I started with this as I’m not a big meat eater and this was wow! I love your explanations of everything, I am learning a lot of my culture through you. Can’t wait to make your blackened chicken Alfredo next weekend. Definitely a trust worthy chef guys!
Nice combo and great, common sense instruction as always. I was "blackening" food a lot, sometimes unintentionally, after I heard of Paul Prudhomme's redfish years ago. I liked blackened steak, had it a few times in restaurants, but it was either too salty or too spicy, just like the commercial seasonings. So I made my own seasoning minus the salt, like you did, as well as the excessive heat. Your Alfredo sounds great, this meal reminded me of the steak and that creamy chestnut side I told you about. Egg pasta is excellent in any sauce, good choice! I'll have to look for the longer cuts like you used. Thanks, the look on your face as your son ate says it all :o)
Thank you very much!
I can tell u and ur son have a great relationship When my son was younger he was always my taste tester what a great bond and spend time with ur children
Thank you for the tip on the stainless steel. I had put mine up but now i will be using it more often.
Outstanding. I will be making this with my daughter for dinner. One small suggestion: deglaze the chicken pan with white wine and make the sauce in the same pan.
Of course go for it if you like. Enjoy!
Looks fantastic, I love pappardelle. Left Jersey 4 years ago, Costco was 20 min. away and went every week. Now we're in Pa. and Costco is about 1 hour away, needless to say, my husband doesn't want to drive that far so we only go a few times a year. Thanks for sharing your recipe, love it. Stay well and safe.
Thanks very much!
I made this tonight and it was SO good! Thank you!
Made this tonight & it was FANTASTIC! The whole family loved it. I will definitely be making this again. Thank you! :)
This looks phenomenal-I can almost smell the garlic!
Thanks very much!
One tip would be to wait to add the parm to the cream/butter mixture. Problem with white cheeses is if they are gradually heated up, they tend to remain chunky or have a somewhat chalky texture. Only add the cheese once the base is screaming hot so it melts as fast as possible.
It’s sketchy to get cream “screaming hot” and super easy to burn and ruin your sauce , that’s probably why he did it the way he did
@@PaulTheTruthPierce34 I agree with this. But I also subscribe to the idea that cheese (and cheese sauce) should not be boiled or even simmered, including the cream. Any cheese sauce, when prepared like fondue will always turn out silky. The problem with the low and slow method (usually involving a double boiler) is that the cheese tends to clump, it turns stringy, and will not properly melt if made in large batches. The solution to that is to add the cheese in small batches and to use an immersion blender if necessary. But I agree - scorching hot cream should not be part of any cooking process IMO.
I love this channel. the host gets to the point, no stupid comments or not trying to be cutesy. I watch all the time.
First time watching one of your videos and I liked how explained stuff in a no-nonsense way.
I always use shallots in my Alfredo. That with the butter gives it a real distinct taste IMO.
Sounds great!
Only an Italian would say all Cajun seasonings are the same!... Jokes aside your dishes are always delicious. Thanks for breaking this down for all of us!
Edit: You also look like one kickass father.
I tell my son that every day haha.
Thank you for spreading the good word on stainless steel. There's a reason that pros use stainless, carbon steel, and occasionally cast iron. Nonstick is for eggs and pancakes.
This was so easy to make and so delicious! Thanks for another great recipe.
Can't believe how long I used jar Alfredo sauce. Once I learned how easy it was to make from scratch, I never went back.
Good for you! You're saving money and it's better tasting. Also 'cleaner' ingredients.
As usual, looks delicious. I bet your son could have finished the entire pan, he was enjoying it so much!
These simple dishes are his favorite foods. Thanks for liking the video.
I bet in a few years, his son will be eating the entire dish, he's still growing.
Always great recipes and those family tips that make it a successful dish!
Love this! I can’t wait to make it. Love his instructions and son.
Without a doubt I am following this recipe and making this dish this weekend! Thank you!
I hope you enjoy it!