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.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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.
Rotini Chicken Alfredo
Made with rotini, boneless chicken breasts, fresh milk and heavy whipping cream — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Cook the rotini according to package instructions. Set aside.
- Heat a saucepan or cooking pot and pour-in the milk then bring to a boil
- Add in the heavy whipping cream and stir then let boil.
- Adjust the heat to low and add the Parmesan and Romano cheeses. Stir continuously until mixture becomes fine.
- Whisk the egg yolks in a mixing bowl then add about 5 tablespoons of the milk and cheese mixture. Continue whisking until all the ingredients are distributed.
- Add the remaining egg yolk mixture and stir until the texture is thick. Set Aside.
- Heat a skillet and pour-in butter.
- Sauté the chicken for 3 to 5 minutes or until the color turns light brown. Add thyme at the middle of the cooking time.
- Pour-in the Alfredo sauce (this is the sauce that you made by following steps 2 to 6) and stir. Cook for a minute then turn off the heat and set aside.
- Arrange the rotini in a serving plate and top with the Alfredo sauce and chicken.
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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.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
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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