THE BEST HOMEMADE CREAMY CHICKEN ALFREDO RECIPE

Ingredients

• 1.5 lb Boneless Skinless Chicken Breasts (trimmed, patted dry)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Cajun Seasoning
• 1 tsp Kicking Chicken Seasoning (or any taco‑style chicken spice blend)
• 1 tbsp Olive Oil (for searing)
• 3 tbsp Unsalted Butter (divided: 1 tbsp for searing, 2 tbsp for sauce)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced (about 1 tbsp))
• 2 cup Heavy Whipping Cream (1 pint)
• 1/4 tsp Paprika
• 1 tsp Dried Parsley (for color and mild flavor)
• 1.5 cup Parmesan Cheese (freshly grated)
• 1 lb Butter Fettuccine (fresh refrigerated fettuccine; cook 2 minutes)

Instructions

1. Season the Chicken

   Place the chicken breasts on a sheet of foil, sprinkle both sides with garlic powder, onion powder, black pepper, Cajun seasoning, and kicking chicken seasoning. Pat the spices onto the meat so they adhere.

   Time: PT5M

2. Prepare the Pasta

   Bring a large pot of salted water to a boil. Add the butter fettuccine and cook for about 2 minutes until al dente; drain in a colander and set aside.

   Time: PT5M

   Temperature: 212°F

3. Sear the Chicken

   Heat the cast‑iron skillet over medium‑high until very hot. Add 1 tbsp olive oil and 1 tbsp butter, then place the seasoned chicken breasts in the pan. Cook 5‑6 minutes per side, or until the internal temperature reaches 165°F.

   Time: PT12M

4. Rest and Remove Chicken

   Transfer the cooked chicken to a plate and cover loosely with foil while you build the sauce.

   Time: PT2M

5. Sauté Aromatics

   In the same skillet, add the remaining 2 tbsp butter. Once melted, add the diced onion and sauté until translucent, about 2 minutes. Add the minced garlic and cook another 30 seconds.

   Time: PT3M

6. Create the Alfredo Base

   Pour in 2 cups heavy whipping cream, stir, then add 1 tsp Cajun seasoning, 1/4 tsp paprika, and a dash of black pepper. Bring to a gentle simmer and let thicken for 4‑5 minutes.

   Time: PT5M

7. Incorporate Cheese

   Stir in 1.5 cups grated Parmesan cheese and 1 tsp dried parsley. Mix continuously until the cheese melts completely and the sauce is smooth.

   Time: PT2M

8. Combine Pasta and Sauce

   Add the cooked fettuccine to the skillet a handful at a time, tossing gently after each addition so the noodles become evenly coated. Adjust consistency with reserved pasta water if needed.

   Time: PT3M

9. Slice Chicken and Plate

   Slice the rested chicken breasts into strips. Plate the creamy pasta, top with chicken slices, a sprinkle of extra Parmesan, a pinch of black pepper, and a little dried parsley for color.

   Time: PT3M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

55g

Fat

30g

Fiber

2g