Chicken Alfredo Recipe

We’re gonna keep it short and sweet today because we have a classic on the menu. This is chicken Alfredo. Meet me in the kitchen, let’s make it happen.

Why You’ll Love This

chicken Alfredo is a beautiful thing because it only has a few simple ingredients.

Alfredo sauce is super simple. There is no reason you should be buying this from the store.

You can make it at home. You’ll never need to buy some jar at Alfredo again.

Ingredients

• two beautiful organic chicken breast, boneless, skinless, about six ounces each
• whole purpose season (a blend of salt, pepper, garlic and onion powder)
• lemon bay (or old bay or Tony’s Creole seasoning)
• three cloves of garlic, minced
• about a quarter cup worth of diced parsley
• good quality Parmesan cheese (about two and a half cups)
• a little avocado oil
• one stick of butter
• two cups of heavy cream
• pasta
• a little AP seasoning
• a little Italian seasoning (optional)
• Cajun seasoning (optional)

Instructions

1. Season the chicken breast with whole purpose season and lemon bay.
2. Make sure you get some even coverage.
3. Flip it over and season the other side, show the other side the same love and affection.
4. Heat your skillet over medium high heat.
5. Add a little avocado oil in the pan.
6. Lay the chicken breast down nice and flat, make sure it’s making good surface area contact with that skillet.
7. Sear the chicken for about three minutes per side.
8. Baste the chicken in a little butter.
9. Pop it in a 400 degree oven until it’s fully cooked, which is when the internal temperature registers 165 degrees.
10. While the chicken cooks, prepare the Alfredo sauce.
11. Allow the butter to melt.
12. Add in three cloves of minced garlic.
13. Once that butter is mostly melted, go in with two cups of heavy cream.
14. Bring that to a simmer, let that reduce a little bit, begin to thicken up.
15. Once your heavy cream and butter is simmered for a few minutes, begin adding in your parmesan.
16. Do that once you start to kill the heat or turn it on low.
17. Slowly add in your parm.
18. Season the taste.
19. Once the chicken is fresh out of the oven, allow it about five to seven minutes to rest and let the juices redistribute in the meat.
20. Add in the noodles to the sauce.
21. Have the heat on super low.
22. Let the noodles absorb all of that flavor.
23. Slice the chicken on a bias.

Cooking Tips

I like to use these little trays as it makes for easier cleanup.

That way you don’t get seasoning it all over the place and you can kind of roll around the protein on the tray to make sure you get up all the excess season and like this on the sides and edges and whatnot.

butter’s gonna add a lot of flavor to this guys, but chicken breast is also pretty lean.

So you want to add a little fat to make sure it stays nice and juicy.

Don’t tell your heart doctor about it.

This is not one of those recipes. You want to use a fat free alternative. So if you’re gonna do it, make sure you do it right.

You don’t want to do it over high heat because sometimes that cheese will separate.

Your sauce will start to get oily on you and that’s not what you want.

So slowly add in your parm.

I like to do that at the end because parmesan tends to be pretty salty.

So you don’t want to go too crazy in the beginning because once it’s in there, you can’t take it out.

But you can always add more later.

This is your daily PSA or reminder to always salt your pasta water.

You want to allow it about five to seven minutes to rest and let the juices redistribute in the meat.

You don’t want to slice it too soon or you have dry chicken breasts.

A real chef always finishes his pasta in the sauce.

I like to go with big pieces, like you see right here, just to make sure it retains its moisture.

Serving Suggestions

If you want to skip the Alfredo part and just make the chicken breast, you can serve this up with some veggies or on a salad, and you got a healthy recipe.

Man. And this is the part why I say, brace yourself for a trademark money shot, say it with me guys, looking good. The only thing left to do is grab my fork and get in here for the taste test.