Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Filipino Chicken Pasta Alfredo
Filipino Chicken Pasta Alfredo — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Cook pasta according to package instructions. Set aside.
- Make the creamy sauce by melting butter in a cooking pot. Sauté onion and garlic until the onion softens.
- Add CDO chicken flakes. Continue cooking for 2 minutes.
- Pour the all-purpose cream into the pot. Let it boil. Adjust the heat to low setting. Continue cooking while stirring occasionally until the sauce thicken to your desired consistency.
- Incorporate parmesan cheese. Stir.
- Put the cooked pasta unto the cooking pot with the sauce. Toss until well blended. Season with chopped parsley.
- Move to to a pasta bowl. Serve.
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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