Mala Chicken Alfredo Fusilli
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Mala sauce, the numbing, chili-hot seasoning of Sichuan cooking, gets wrapped in cream, milk and Parmigiano, so the tingle stays but the burn is gentler.
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Chicken thigh is browned hard before the mala sauce is stirred in, so the meat picks up the spice before the cream does. Mala sauces differ a lot in saltiness from brand to brand, so the recipe starts with 1 tablespoon and leaves final seasoning until the cream is in. Pasta water, added a little at a time, keeps the cream sauce from splitting, and when it is right the sauce no longer pools in the pan but sits in the spirals of the fusilli.
Ingredients
Instructions
- 1
Cut 220g chicken thighs into bite-sized pieces (about 3cm).
Season lightly with salt and pepper.
- 2
Cook 180g fusilli in salted boiling water for 1 minute less than the package time.
Reserve 1 cup pasta water.
- 3
Melt 12g butter in a pan.
Saute 70g finely diced onion and 10g sliced garlic over medium heat for 2 minutes until sweet and softened.
- 4
Add the chicken and cook over high heat for 4-5 minutes until golden and cooked through.
Add 1 tablespoon mala sauce and stir-fry for 30 seconds to bloom the spice.
- 5
Pour in 220ml heavy cream and 80ml milk.
Simmer over medium heat for 2-3 minutes, then add 25g grated Parmigiano and stir until melted.
- 6
Add the cooked fusilli and reserved pasta water a little at a time, then toss over medium-low heat for 1 minute until the sauce coats every spiral groove.
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