Chicken Alfredo
Ingredients:
8 oz fettuccine pasta
2 boneless, skinless chicken breasts, sliced into thin strips
2 tablespoons olive oil
1 tablespoon Yard Bird spice blend
Salt and black pepper, to taste
3 cloves garlic, minced
1 cup heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish (optional)
Instructions:
Cook the Chicken:
Season the sliced chicken breasts with Yard Bird spice blend and any additional salt, and black pepper as necessary.
In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken strips and cook until they are browned and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside.
Cook the Pasta:
Cook the fettuccine pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.
Make the Alfredo Sauce:
In the same skillet used for the chicken, add minced garlic and cook for about 1 minute until fragrant.
Reduce the heat to medium-low. Add butter and heavy cream to the skillet, stirring continuously until the butter is melted.
Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is creamy and smooth.
Return the cooked chicken strips to the skillet, coating them with the Alfredo sauce. Cook for an additional 2-3 minutes to heat the chicken through.
Combine and Serve:
Add the cooked fettuccine pasta to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.
Garnish with fresh chopped parsley if desired.
Serve the Chicken Alfredo immediately, and enjoy your delicious and creamy pasta dish!
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