Mala Chicken Alfredo Fusilli
Mala chicken Alfredo fusilli folds Sichuan mala sauce - built on Sichuan peppercorn's numbing tingle and dried chili heat - into a cream-and-Parmesan Alfredo base. Chicken thigh is cut into bite-sized pieces and pan-seared for a crisp exterior, then garlic and onion are sautéed in the same pan to build the aromatic foundation. The Alfredo sauce is assembled from heavy cream, milk, and Parmigiano, with mala sauce stirred in to layer the tingling numbness against the dairy's smoothness. Fusilli's spiral grooves trap the thick sauce inside their ridges, delivering concentrated flavor in each bite. Butter ties the contrasting elements into a cohesive, glossy coating.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-size pieces and lightly season with salt and pepper.
- 2
Cook fusilli in salted boiling water and reserve 1 cup pasta water.
- 3
Melt butter in a pan, sauté onion and garlic, then cook chicken through.
- 4
Stir in mala sauce for 30 seconds, then add cream and milk and bring to a simmer.
- 5
Melt in Parmigiano, then add fusilli and pasta water to adjust consistency.
- 6
Toss over medium-low heat for 1 minute to coat pasta evenly.
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