The BEST Chicken Alfredo

Serves 2
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Directions

  1. 1Mince the garlic, chop the parsley, and season your chicken.
  2. 2Mince the garlic, chop the parsley, and season your chicken.
  3. 3Mince the garlic, chop the parsley, and season your chicken.
  4. 4Melt butter and olive oil in a pan.
  5. 5Melt butter and olive oil in a pan.
  6. 6Melt butter and olive oil in a pan.
  7. 7Sear the chicken on both sides until fully cooked through and golden brown on the outside.
  8. 8Sear the chicken on both sides until fully cooked through and golden brown on the outside.
  9. 9Sear the chicken on both sides until fully cooked through and golden brown on the outside.
  10. 10Set the cooked chicken aside to rest.
  11. 11Set the cooked chicken aside to rest.
  12. 12Set the cooked chicken aside to rest.
  13. 13Make the alfredo sauce in the same pan, utilizing the flavor left in the pan, while the pasta is cooking.
  14. 14Make the alfredo sauce in the same pan, utilizing the flavor left in the pan, while the pasta is cooking.
  15. 15Make the alfredo sauce in the same pan, utilizing the flavor left in the pan, while the pasta is cooking.
  16. 16For the alfredo sauce, combine heavy cream, Boursin cheese or cream cheese, salt, pepper, and a lot of parmesan.
  17. 17For the alfredo sauce, combine heavy cream, Boursin cheese or cream cheese, salt, pepper, and a lot of parmesan.
  18. 18For the alfredo sauce, combine heavy cream, Boursin cheese or cream cheese, salt, pepper, and a lot of parmesan.
  19. 19As you strain the pasta, add a little bit of pasta water to the sauce.
  20. 20As you strain the pasta, add a little bit of pasta water to the sauce.
  21. 21As you strain the pasta, add a little bit of pasta water to the sauce.
  22. 22Present the dish in the pan.
  23. 23Present the dish in the pan.
  24. 24Present the dish in the pan.

Ingredients

  • 2 large large chicken breasts, cut in half lengthwise
  • 2 large large chicken breasts, cut in half lengthwise
  • 2 large large chicken breasts, cut in half lengthwise
  • 3 tbsp all purpose seasoning of choice (unsalted)
  • 3 tbsp all purpose seasoning of choice (unsalted)
  • 3 tbsp all purpose seasoning of choice (unsalted)
  • 1 tbsp granulated garlic
  • 1 tbsp granulated garlic
  • 1 tbsp granulated garlic
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 4 cloves garlic cloves, minced
  • 4 cloves garlic cloves, minced
  • 4 cloves garlic cloves, minced
  • 2.25 cup heavy cream
  • 2.25 cup heavy cream
  • 2.25 cup heavy cream
  • 3 tbsp cream cheese, or Boursin Cheese
  • 3 tbsp cream cheese, or Boursin Cheese
  • 3 tbsp cream cheese, or Boursin Cheese
  • 0.5 cup parmesan, freshly grated
  • 0.5 cup parmesan, freshly grated
  • 0.5 cup parmesan, freshly grated
  • to taste Salt and pepper
  • to taste Salt and pepper
  • to taste Salt and pepper
  • 0.25 cup pasta water
  • 0.25 cup pasta water
  • 0.25 cup pasta water
  • 340 grams Pasta of choice
  • 340 grams Pasta of choice
  • 340 grams Pasta of choice
  • 1 tbsp parsley, freshly chopped
  • 1 tbsp parsley, freshly chopped
  • 1 tbsp parsley, freshly chopped
  • Extra parmesan for garnish
  • Extra parmesan for garnish
  • Extra parmesan for garnish

Equipment

pan

Tips

  • Prep everything beforehand as the meal moves very quick.
  • Use Boursin cheese or cream cheese for the alfredo sauce.
  • Add a little bit of pasta water when straining the pasta.