Quick Weeknight Chicken Alfredo

Ingredients

• 1 lb Chicken Breast (Trimmed, washed, patted dry, cut into bite‑size chunks)
• 2 Tbsp Olive Oil (Extra‑virgin preferred for seasoning the chicken)
• 2 Tbsp All-Purpose Flour (Light coating for the chicken, not a batter)
• 1/2 tsp Salt (Pinch for seasoning the chicken)
• 1/4 tsp Ground Black Pepper (Freshly ground, added to chicken)
• 1/2 tsp Garlic Powder (Seasoning for the chicken)
• 4 Tbsp Unsalted Butter (Divided: 2 Tbsp for frying, 2 Tbsp for sauce)
• 2 cloves Garlic (Minced)
• 1 cup Heavy Cream (Full‑fat for a thick, velvety sauce)
• 1 cup Parmesan Cheese (Finely grated)
• 1/2 cup Chicken Broth (Low‑sodium preferred)
• 12 oz Pasta (Fettuccine, linguine, or any long pasta)

Instructions

1. Season and Coat Chicken

   Place the bite‑size chicken pieces in a mixing bowl. Add olive oil, salt, black pepper, and garlic powder. Toss until evenly coated. Sprinkle the flour over the chicken and toss again to lightly coat each piece.

   Time: PT10M

2. Brown the Chicken

   Heat 1 Tbsp olive oil and 2 Tbsp butter in a large skillet over medium‑high heat. Once the butter stops foaming, add the seasoned chicken in a single layer. Cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Remove chicken to a plate and set aside.

   Time: PT5M

   Temperature: Medium-High

3. Sauté Garlic

   In the same skillet, add the remaining 2 Tbsp butter. Once melted, add the minced garlic. Stir for about 30 seconds until fragrant, being careful not to let it brown.

   Time: PT1M

   Temperature: Medium

4. Create the Cream Base

   Pour the heavy cream into the skillet, stirring constantly. Bring to a gentle simmer (small bubbles) and let cook for 3 minutes, allowing the sauce to thicken slightly.

   Time: PT3M

   Temperature: Medium

5. Add Cheese and Broth

   Stir in the grated Parmesan cheese until fully melted. Add the chicken broth, continue stirring, and let the sauce simmer for another 5 minutes until it reaches a creamy, coat‑the‑back‑of‑spoon consistency.

   Time: PT5M

   Temperature: Medium

6. Combine Chicken and Sauce

   Return the browned chicken pieces to the skillet, tossing to coat them in the sauce. Cook for an additional 2 minutes just to re‑heat the chicken and let the flavors meld.

   Time: PT2M

   Temperature: Medium

7. Cook Pasta

   While the sauce finishes, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 9‑11 minutes. Drain, reserving 1/4 cup pasta water.

   Time: PT10M

   Temperature: Boiling

8. Combine Pasta and Sauce

   Add the cooked pasta to the skillet with the chicken alfredo sauce. Toss to combine, adding reserved pasta water a tablespoon at a time if the sauce seems too thick. Garnish with extra grated Parmesan and a pinch of black pepper.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

2g