CHICKEN ALFREDO That Tastes BETTER than Restaurant!!!

Ingredients

• 1.5 lb Chicken Breast (thinly sliced)
• 2 tbsp Olive Oil (for coating chicken and pan)
• 2 tsp Chicken Seasoning Blend (store‑bought or homemade (see description box))
• 12 oz Fettuccine Pasta (or any long pasta)
• 2 cup Broccoli Florets (fresh or frozen)
• 5 tbsp Unsalted Butter (cut into pieces)
• 5 clove Garlic (minced)
• 2.5 cup Heavy Cream (full‑fat for richness)
• 1 cup Parmesan Cheese (freshly grated)
• 0.5 cup Mozzarella Cheese (freshly grated)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Season the Chicken

   Place the thinly sliced chicken in a bowl, drizzle with olive oil, and sprinkle the chicken seasoning blend. Toss until every piece is evenly coated.

   Time: PT5M

2. Boil Pasta and Cook Broccoli

   Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook for 5 minutes. Then add the broccoli florets and continue cooking another 5 minutes until the pasta is al dente and the broccoli is tender.

   Time: PT10M

   Temperature: medium-high heat

3. Drain Pasta and Broccoli

   Drain the pasta and broccoli in a colander, set aside, and keep the reserved pasta water for the sauce.

   Time: PT2M

4. Cook the Chicken

   Heat a large skillet over medium‑high heat, add a drizzle of olive oil, and once hot, add the seasoned chicken. Cook 3–4 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove and set aside.

   Time: PT8M

   Temperature: medium-high heat

5. Sauté Garlic in Butter

   Reduce the skillet heat to medium. Add the butter and let it melt, scraping up any browned bits. Stir in the minced garlic and sauté for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: medium heat

6. Create the Alfredo Sauce

   Pour the heavy cream into the pan, add the reserved 3/4 cup pasta water, and stir. Bring to a gentle simmer, then season with salt and pepper. Continue to simmer and stir for 5–7 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT7M

   Temperature: medium heat

7. Incorporate the Cheeses

   Lower the heat to low. Gradually whisk in the grated Parmesan followed by the mozzarella until fully melted and the sauce is smooth.

   Time: PT3M

   Temperature: low heat

8. Combine Pasta, Broccoli, and Chicken

   Add the cooked pasta, broccoli, and chicken back into the skillet. Toss gently until everything is evenly coated with the creamy sauce.

   Time: PT3M

9. Garnish and Serve

   Transfer the chicken alfredo to serving plates, sprinkle chopped fresh parsley on top, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

1230

Protein

55 g

Carbohydrates

67 g

Fat

69 g

Fiber

6 g