just realized I used Habaneros instead of Jalapenos in chicken pasta alfredo!! How can I cut the heat?
Try a cut up potato, it absorbs flavors,
Throw it out It will never be less spicy than it is right now.
First of all (at least in Italy) there is no such thing as chicken alfredo---that is straight out of Olive Garden---let, alone one that incorporates hot peppers. That said, now that you are into it, the habanero has a nice floral taste once you get past the heat. So leave it in.
Make another batch of sauce--you will dilute the 'heat' by 50%.
I meant make second batch with no peppers.
The dairy in the sauce will moderate the heat. By this time you've probably dealth with it, but another thing -- take the peppers out, as they will get more potent with time in the sauce.