Smoked 3-Cheese Chicken Alfredo

A rich and smoky twist on a classic comfort dish featuring tender seasoned chicken and cavatappi pasta tossed in a creamy homemade sauce. Smoked gouda, muenster, and parmesan melt together in the smoker for unbeatable flavor.

COOK TEMP

300°F

COOK TIME

45 minutes

Ingredients

1 lbcavatappi noodles

1 lbchicken tenderloins (cubed)

8 ozsmoked gouda (shredded)

4 ozmuenster (shredded)

4 ozparmesan (grated)

1 ozbarbecue rub or seasoning blend

2 cupsheavy cream

4 tablespoonsunsalted butter

2 clovesgarlic (minced)

Salt and black pepper (to taste)

Cooking oil or butter (for cooking the chicken)

Method

Season the cubed chicken tenderloins with your barbecue seasoning. In a cast-iron skillet, cook the chicken over medium-high heat with a little oil or butter until browned and cooked through. Remove and set aside.

Cook the cavatappi noodles in a large pot of salted boiling water until al dente, then drain.

In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and let it simmer for a few minutes to thicken slightly, then season with salt and pepper to taste.

In your cast-iron skillet, thoroughly mix together the cooked noodles, cooked chicken, homemade alfredo sauce, shredded smoked gouda, shredded muenster, and grated parmesan.

Place the cast-iron skillet into your smoker at 300°F for 20-30 minutes of smoke therapy until bubbly hot and the cheeses are fully melted and incorporated.

Remove carefully from the smoker, let cool slightly, and serve hot.

KPC ORIGINAL · KING'S PLATE