Firecracker Chicken Alfredo

Firecracker Chicken Alfredo

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 8


  • 1 lb penne pasta
  • 1/4 cup Brummel & Brown spread
  • 2 tbsp extra-virgin olive oil
  • 1 yellow onion diced
  • 2 tsp minced garlic
  • 1.5 lbs chicken breast chopped
  • 15 oz Alfredo sauce
  • 1/2 cup grated Romano cheese
  • 1/2 cup heavy cream
  • 2 tbsp ground cayenne pepper
  • 1 tsp salt
  • 1 tbsp ground black pepper
  • 1/4 cup parsley flakes
  • 1 red bell pepper diced
  • 1/2 lb portobello mushrooms chopped


  • Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes.
  • Stir in garlic, along with red pepper and mushroom (both optional); cook over medium-high heat until soft, about 2 minutes more.
  • Stir in the chicken, and cook until white on all sides, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until sauce is thickened and chicken is fully cooked, about 5-7 minutes.
  • Season with parsley flakes, cayenne, salt, and pepper to taste. Stir drained pasta into the sauce and serve immediately.
Keyword chicken, pasta