Creamy Cheddar BBQ Ranch Chicken Alfredo
Ingredients:
2 boneless, skinless chicken breasts
8 oz fettuccine pasta
2 tbsp olive oil
1/2 cup BBQ sauce (your favorite brand)
1 packet ranch seasoning mix
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the pasta: Cook the fettuccine pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water for later use.
Cook the chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet, let rest for a few minutes, then slice into thin strips or cubes.
Prepare the creamy sauce: In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic over medium heat for 1-2 minutes, until fragrant. Add the heavy cream and bring to a simmer, stirring occasionally.
Add the flavorings: Stir in the BBQ sauce and ranch seasoning mix, blending them into the cream. Let the sauce simmer for 3-4 minutes, until it thickens slightly.
Add the cheeses: Lower the heat and stir in the shredded cheddar cheese and Parmesan cheese. Continue stirring until the cheese is melted and the sauce is creamy.
Combine the pasta and chicken: Add the cooked pasta to the sauce, tossing to coat it evenly. Add the sliced chicken and toss again to combine. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Serve: Season with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving.