A rich and spicy twist on classic chicken alfredo, baked to perfection with a creamy sauce and a hint of honey.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 lb boneless, skinless chicken breasts, cubed
8 oz fettuccine pasta
2 cups heavy cream
1/2 cup grated parmesan cheese
2 tbsp hot honey
3 cloves garlic, minced
1 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
1/2 cup shredded mozzarella cheese
Instructions
1. Prepare the Crust:
Preheat oven to 375°F (190°C). Cook pasta according to package instructions, then drain and set aside.
Heat olive oil in a skillet over medium heat. Add chicken, salt, and black pepper. Cook until browned and fully cooked, about 6-8 minutes. Remove from skillet.
In the same skillet, add garlic and red pepper flakes. Sauté for 1 minute, then stir in heavy cream, parmesan cheese, and hot honey. Simmer for 3-4 minutes until slightly thickened.
Combine cooked pasta, chicken, and sauce in a baking dish. Top with mozzarella cheese.
Bake for 15-20 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving.