Countdown Chicken Fusilli Pasta Recipe
An easy-to-replicate recipe for the popular pasta dish offered at Redd Rockett's Pizza Port/Alien Pizza Planet, direct from Disneyland!
Ingredients
- 2 lbs fusilli pasta (or sturdy pasta like rotini)
- 1 lb sliced smoked chicken breast
Sauce Ingredients
- 5 ounces alfredo sauce mix
- 1 cup heavy cream
- 1 cup low-fat milk
- 1 cup water
- 2 ounces Parmesan cheese freshly shredded
- 1 ounce sun-dried tomato crumbles
- 3 ounces pesto sauce
Instructions
- Top cooked pasta with chicken and cover with sauce.
Notes
- I couldn't find Fusilli pasta anywhere, so I substituted it with the closest shape I could find - Rotini (and I used whole-wheat). Two boxes (even though it isn't quite 2 lbs. it was enough).
- For the chicken, I purchased a bag of pre-cooked, pre-sliced chicken breast, all I had to do was thaw and nuke for dinner. It made things super fast and easy.
- I used 3 packages of alfredo sauce mix (I don't think it worked out to 5 oz, but the recipe on the back was 1 package per 1 cup of liquid... so I figured 3 cups of liquid, 3 packages would work).
- I used homemade pesto sauce (in case you were looking for a brand in the picture).
- I grated extra Parmesan to sprinkle on top.
You probably noticed that the instructions are a little lacking, so here's a bit more info about what I did to achieve the final product.
- In a medium saucepan I mixed all of the sauce ingredients (cream, milk, water, Parmesan tomato, and pesto sauce) and brought it to a low boil on medium-high heat until sauce thickened, about 10 minutes. If you want to avoid the sauce burning to the bottom of the pan, stir continuously - if you can't stir it the whole time, then when you do stir don't scrape the bottom of the pan, or you'll get the burnt layer mixed up in your sauce. Once all the components were ready - I put the pasta in a large bowl, poured the sauce on top, threw the chicken on as well and stirred the whole thing until it was well mixed and the pasta was coated with the sauce.
- If you want it to be more "saucey" - leave out about 1/4 of the cooked noodles (I save the plain noodles for my picky child anyway).
Disneyland's original recipe for Countdown Chicken Fusilli pasta