Chicken Alfredo
Serves 7
Directions
- 1Cut the partially frozen chicken thighs into bite-sized pieces.
- 2Season the chicken thoroughly with salt, pepper, and garlic seasoning, adding a little oil and mixing by hand.
- 3Sear the seasoned chicken in a large skillet over medium-high heat until browned and cooked through, then remove from the pan.
- 4In the same pan, melt the butter over medium heat.
- 5Add the garlic and stir.
- 6Add the milk and heavy cream, bringing the mixture to a light boil while stirring occasionally.
- 7Stir in the shredded Parmesan cheese until melted and smooth.
- 8Season with Italian seasoning, pepper, and salt to taste.
- 9Simmer the sauce until it reaches desired thickness, coating the back of a spoon.
- 10Combine the cooked chicken, pasta, and fresh halved tomatoes into the sauce and mix well before serving.
Ingredients
- chicken thigh, cut into bite-sized pieces
- salt, pepper, garlic seasoning blend
- oil
- 2 sticks butter
- 2 tbsp garlic
- 1 cup milk
- 1 qt heavy cream
- parmesan cheese, freshly shredded
- italian seasoning
- pepper
- salt
- cherry tomato, halved
- bow tie pasta
- parsley (optional)
Equipment
knifecutting boardcheese gratermixing bowlskilletpasta potwhiskspoon
Tips
- You can substitute chicken breasts for chicken thighs if preferred.
- If halving the recipe, use 2.5 cups of heavy cream instead of milk and cream.
- Rinse pre-shredded cheese before using to remove anti-caking agents that can affect sauce texture.
- You can add broccoli as an alternative or addition to the tomatoes.
- The creator suggests that the recipe is a guide; you can adjust seasoning, pasta, or sauce amounts to suit your taste.
- Add lemon juice if desired for acidity, though it may separate the butter and milk.
