How to make Teriyaki Chicken Alfredo Pasta
Note: I’ve had quite a few people ask me if they can use our Guiltless Alfredo Sauce in this recipe. That’s actually where I started years ago, the first time I attempted this. You are welcome to try that if you like, but. There’s a reason why that version never made it to the blog! haha. I went back to work on it one more time for this round and I started with the good stuff. The stuff they would obviously use at an actual restaurant and that’s when I realized that cream and butter made all the difference. You are welcome to make any adaptations you want, obviously, but I do think it’s best with the good stuff!
You’ll need only a couple ingredients for this creamy, flavorful sauce. Cream and butter (two hallmarks of traditional alfredo) and also a good Teriyaki sauce. You can make your own Teriyaki Sauce, or if you want to buy something at the store, we are long-time fans of Kikkoman Teriyaki Baste and Glaze because of its thick texture and concentrated flavor. You can use this in our Teriyaki Chicken Salad Sandwiches or Bacon Wrapped Teriyaki Chicken Skewers, too!
Choosing Your Vegetables
Feel free to use any veggies your family likes and eats. We like this recipe with broccoli, peppers, squash and mushrooms. I should add that my children eat none of these things by themselves, but they love them all mixed in with creamy sauce and pasta. You’ll want to chop or slice them in evenly sized pieces. You’ll saute these and then set them aside.
Cook the Chicken and Sauce
Diced chicken gets a quick spice rub and then cooks quickly. Once it’s cooked you’ll add a little butter, cream, and teriyaki sauce and it will thicken as it bubbles away.
Toss it all together
Toss your veggies and cooked pasta in there and it’s all ready. I’ve tried to over-complicate this dish in the past, (and also make it lower calorie) and I found that its simplicity, and using good ingredients (ie, cream!) is what made it so great! Hope you enjoy this one at home!
