Chicken Fettuccine Alfredo

This homemade sauce is so creamy!!! Better than some restaurants!! At least that is what my family says. Top this with sauteed chicken breast and you've got yourself a restaurant-worthy meal!

Author: Yesenia Montoya

Ingredients:
2 large chicken breasts
1 tsp seasoned salt
1 tsp greek all-purpose seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp black pepper
1 tbsp olive oil
12 oz fettuccine noodles
4 cloves minced garlic
8 tbsp of butter
2 cups heavy whipping cream
1 cup grated parmesan cheese
salt pepper to taste
parsley and parmesan cheese for garnish


1. Add water to a large pot and bring to a boil. Add a tbsp of salt and the fettuccine noodles and bring back to a boil. Cook according to package instructions. About 12 minutes for Aldente. Reserve 1/2 cup of pasta water. Drain noodles and toss them in cold water to stop the cooking process. Set aside.

2. Meanwhile, slice your chicken breast down the middle to create a total of 4 thinly sliced breasts. Add your chicken to a bowl with seasoned salt, greek all-purpose seasoning, garlic powder, onion powder, paprika, black pepper, and 1/2 tbsp of olive oil. Toss the chicken to cover with the seasonings and oil.

3. Heat a large skillet over medium-high heat. Add the other half of the olive oil and saute the chicken on one side for 5 minutes. Flip chicken and continue cooking for another 5 minutes or until golden and fully cooked. Remove chicken to a plate and keep warm.

4. Reduce the heat to medium. Add butter and garlic and saute until garlic is fragrant, 1-2 minutes. Scrap the bottom of the pan to release the browned bits. (flavor) Add the heavy cream, parmesan cheese, and reserved pasta water. Stir and bring to a simmer, for 2-3 minutes.

5. Toss in your noodles. Add salt and pepper. Bring it to a gentle simmer and remove it from heat. Let pasta sit for 5 minutes. It will thicken as it cools.

6. Slice your chicken breast and add it to your pasta. Garnish with parsley and more parmesan cheese. Enjoy!