Directions
- 1Lay out slices of French bread on a baking sheet with bacon grease. Drizzle with olive oil and season with garlic powder, onion powder, salt, and pepper. Place it in the oven to toast.
- 2In a frying pan, add olive oil and cook the chicken thighs until they reach 165F. Season generously.
- 3While chicken is cooking, bring water to a boil in a separate pot and add salt.
- 4Once chicken is cooked, remove it from the pan and tent it with foil.
- 5In the same pan, melt 2 sticks of butter and then add 5 cups of heavy cream, stirring until it comes to a light boil.
- 6Add garlic, Italian seasoning, parsley, and teriyaki sauce to the cream mixture. Stir for a few minutes to combine.
- 7Add 2 cups of grated parmesan cheese and whisk constantly until smooth. Add a little pasta water if needed to achieve desired consistency.
- 8Cook the linguine pasta until it's ready. You may need to work with the pasta to get it all submerged in water.
- 9Plate the linguine, add broccoli, chicken, and pour the alfredo sauce over it.
Ingredients
- 1 tray bacon grease
- 1 loaf french bread
- 1 olive oil
- 1 garlic powder
- 1 onion powder
- 1 salt
- 1 pepper
- 1 package chicken thighs
- 1 seasoning
- 1 pot water
- 2 sticks butter
- 5 cups heavy cream
- 1 box linguine pasta
- 2 tablespoons garlic
- 1 tablespoon Italian seasoning
- 1 tablespoon parsley
- 1 tablespoon teriyaki sauce
- 2 cups freshly grated Parmesan cheese
- 1 broccoli
Equipment
ovenbaking sheetfrying panmeasuring cupwhiskknifespatulafood thermometer
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