Sriracha Chicken Alfredo

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Sriracha Chicken Alfredo
Story and Photos by: Marissa Colunga

Surrounded by cooking her whole life, Miriam Robles, sophomore economics and international relations major, decided to make a meal she has never tried before: Sriracha Chicken Alfredo.

This dish combines both savory and creamy flavors into a delicious Italian cuisine.

Although this was her first time cooking this dish, it certainly didn’t show as she effortlessly chopped, mixed and diced like a well-seasoned chef.

“While I don’t cook in the residence halls, I tend to cook at home a lot more,” Robles says.

When Robles isn’t in the kitchen, she’s busy studying.

Her varied interests led her to a double major.

Her dream is to go to law school and eventually work for the ACLU as a civil rights attorney.

Her parents, who are avid chefs, helped blossom her love for cooking.

Showing her Hispanic roots, Robles loves to cook Mexican food.

Her favorite dishes are Chilaquiles and Albondigas soup.

“The reason I cooked this dish is because I’ve always loved Italian food and wanted to make a meal that is both easy to eat and quick to make,” Robles says.

“Because this dish is quick to make, you need to have all the ingredients on hand or run the risk of overcooking the meal. To make the meal even tastier, experiment with the amounts of servings. For example, you could add more Sriracha sauce if you are a fan of spices,” she advises.

Ingredients:

  • 8 oz fettuccine
  • 1 lb chicken breast, cut into bite-sized pieces
  • 4 Tbsp Sriracha
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 Tbsp olive oil
  • 2 cups heavy cream
  • 1 cup shredded Parmesan
  • 1 Tbsp dried parsley
  • Fresh parsley as garnish

Makes 2 servings

Directions:

Cook pasta according to package directions, drain and set aside. In a medium bowl, combine chicken, Sriracha and a pinch of salt and pepper. Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté until fragrant. Add chicken and cook for 5 minutes. Pour in cream and bring to a boil. Reduce heat to simmer, and let the chicken cook for 3–4 minutes. Stir in shredded Parmesan and dried parsley. Add the cooked pasta and toss to coat. Serve with fresh parsley as garnish.

 

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