Nashville Hot Chicken Fettuccini Alfredo
Recipe type: Entree
  • 2 pounds chicken tenders
  • 1 cup buttermilk
  • 2 large eggs
  • 2 cup flour
  • 5 tablespoons cayenne
  • 3 tablespoons hot sauce
  • 1 teaspoon garlic powder
  • ½ tablespoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon brown sugar
  • 1¾ cups heavy cream, divided
  • 6 tablespoons unsalted butter
  • 6 ounces grated Parmesan cheese
  • 6 ounces shredded white cheddar
  • 1 teaspoon kosher salt
  • Cracked black pepper to taste
  • Spicy aioli
  1. Chicken Prep: Rub chicken with salt and pepper and refrigerate for up to 24 hours.
  2. In a medium bowl, whisk eggs, milk and hot sauce.
  3. In another bowl, combine flour, cayenne, garlic powder, paprika, black pepper, salt and brown sugar.
  4. Dredge chicken in flour mixture, then into milk mixture and back into flour mixture.
  5. Deep fry until chicken is cooked through and crispy.
  6. Cut chicken into strip and set aside.
  7. Fettuccine Pasta and Sauce: Combine 1¼ cups cream with the butter in a large sauté pan.
  8. Heat over a low flame, whisking until the butter melts and the cream comes to a slow simmer.
  9. Add salt and black pepper.
  10. Remove the pan from the heat.
  11. Boil the pasta until slightly undercooked (it will continue to cook while you finish the sauce).
  12. Drain the pasta and add it to the pan.
  13. Add the remaining ingredients.
  14. Heat the pasta and sauce over a low flame, tossing gently, until the cheese melts and incorporates into the sauce and the sauce thickens, about 1 to 2 minutes.
  15. If holding, right before service, add a touch more cream to loosen.
  16. Top with hot chicken strips and add a drizzle of spicy aioli and sprinkle of Parmesan.
Recipe by Pizza Today at