Better Than Olive Garden Chicken Alfredo | Cookin’ Somethin’ w/ Matty Matheson

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories.

Start by heating a good amount of olive oil in a pan.

Add 1/2 cup of diced onion to the pan and sauté until translucent.

Add 3 cloves of garlic, minced, to the onions and cook until fragrant.

Butterfly the chicken breasts by slicing them horizontally.

Place the chicken in a Ziploc bag and pound them out to flatten.

Prepare a breading station with seasoned flour (add salt, black pepper, garlic powder, and Italian seasoning).

Coat the flattened chicken breasts in the seasoned flour.

Fry the breaded chicken cutlets in the pan until golden brown and cooked through.

In another pot, combine heavy cream and parmesan cheese over low heat to create the alfredo sauce.

Add cooked broccoli to the alfredo sauce and mix well.

Serve the chicken cutlet over pasta with the broccoli alfredo sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens