Creamy Chicken & Basil Fettuccine Alfredo with Shirataki

1. Prepare Shirataki Noodles

First, take the Shirataki noodles and give them a good rinse under cold water using a colander. This step is crucial as it helps to remove the natural odor of the noodles, making them more palatable. Once rinsed, bring a large saucepan of water to a boil. Add the noodles and let them cook for about 2 minutes. This boiling process softens the noodles, transforming them into a texture more akin to traditional pasta.

2. Dry Shirataki Noodles

After boiling, drain the noodles thoroughly. To ensure the noodles are ready to soak up the Alfredo sauce, transfer them to a large, dry skillet. Over medium heat, dry the noodles by stirring them around for a few minutes. This removes any excess moisture, which allows the sauce to cling better to the noodles.

3. Warm Chicken and Sauce

In a separate saucepan, warm 1 tablespoon of olive oil over medium heat. Add the cooked shredded chicken to the pan, seasoning it lightly with pink salt and freshly ground black pepper. Stir the chicken occasionally to ensure it warms through evenly. Next, pour in 1 cup of Alfredo sauce. Continue to heat the mixture, stirring gently, until the sauce is hot and coats the chicken perfectly.

4. Combine Noodles with Sauce

Now, combine the dried noodles with the chicken and Alfredo sauce mixture in the saucepan. Toss everything together until the noodles are well-coated with the creamy sauce.

5. Serve and Garnish

Finally, divide the fettuccine Alfredo into two plates. Top each serving with a generous sprinkle of grated Parmesan cheese and a tablespoon of freshly chopped basil leaves. The cheese adds an extra layer of richness, while the basil provides a fresh, aromatic finish. Serve immediately and enjoy your delicious, creamy chicken and basil fettuccine Alfredo with Shirataki noodles.