Learn How To Make The Most Flavorful Chicken Alfredo In Less Than 30 Minutes

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, organic; about 6 oz each)
• 2 tablespoons All-Purpose Seasoning (low‑sodium blend of salt, pepper, garlic powder, onion powder)
• 1 teaspoon Lemon Bay Seasoning (optional; can substitute Old Bay or Tony's Creole)
• 2 tablespoons Avocado Oil (high smoke point for searing)
• 1 stick Unsalted Butter (cut into cubes, room temperature)
• 3 cloves Garlic (minced fine)
• 2 cups Heavy Cream (full‑fat, chilled)
• 2.5 cups Parmesan Cheese (freshly grated, high‑quality)
• 0.25 cup Fresh Parsley (flat‑leaf, diced)
• 12 ounces Fettuccine Pasta (dry)
• 1 tablespoon Salt (for pasta water)
• 1 teaspoon Italian Seasoning (optional, for sauce flavor)
• 1 teaspoon Cajun Seasoning (optional, for a flavor twist)

Instructions

1. Season the Chicken

   Place the chicken breasts on a tray, sprinkle both sides with all‑purpose seasoning and Lemon Bay seasoning, then rub to coat evenly.

   Time: PT5M

2. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

3. Sear the Chicken

   Heat 2 tbsp avocado oil in the skillet over medium‑high heat. Add the chicken breasts, laying them flat, and sear 3 minutes per side until golden brown.

   Time: PT6M

4. Finish Chicken in Oven

   Transfer the skillet (or move the chicken to a baking sheet) to the preheated oven. Bake until the internal temperature reaches 165°F, about 10 minutes.

   Time: PT10M

   Temperature: 400°F

5. Melt Butter for Sauce

   In a saucepan over medium heat, melt the stick of butter until foamy.

   Time: PT2M

6. Sauté Garlic

   Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant.

   Time: PT30S

7. Add Heavy Cream

   Pour in 2 cups heavy cream, increase heat to bring to a gentle simmer, and let reduce for about 4 minutes.

   Time: PT4M

8. Incorporate Parmesan

   Reduce heat to low and whisk in the grated Parmesan a handful at a time until fully melted and the sauce thickens.

   Time: PT3M

9. Season the Sauce

   Taste the sauce and season with a pinch of salt, pepper, and optional Italian or Cajun seasoning.

   Time: PT1M

10. Cook the Pasta

    Bring a large pot of salted water to a boil, add the fettuccine, and cook until al dente, about 10 minutes. Reserve ½ cup pasta water before draining.

    Time: PT10M

    Temperature: 212°F

11. Combine Pasta and Sauce

    Drain the pasta and add it to the low‑heat sauce. Toss to coat, adding reserved pasta water a splash at a time if the sauce needs thinning.

    Time: PT2M

12. Rest the Chicken

    Remove the chicken from the oven, tent loosely with foil, and let rest for 5‑7 minutes.

    Time: PT6M

13. Slice and Plate

    Slice the rested chicken on a bias, arrange over the creamy fettuccine, and garnish with diced parsley.

    Time: PT3M

Nutrition Facts

Calories

1150

Protein

60 g

Carbohydrates

40 g

Fat

80 g

Fiber

1 g