Creamy Chicken Alfredo Pasta Recipe | Pasta Recipes | Alfredo Sauce Recipe

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 adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

Put fettuccine pasta on to cook according to box instructions.

Slice 2 chicken breasts in half and season them.

Preheat a 12-inch cast iron skillet and add avocado oil once heated.

Sear the chicken breasts in the skillet until nicely browned on each side.

Transfer the skillet to an oven preheated to 420°F and bake the chicken for about 15 minutes until fully cooked.

In the same skillet, add a little butter to deglaze and sauté onions until caramelized, about 2 minutes.

Add minced garlic to the skillet and reduce heat to medium-low to prevent burning, cooking for about 1 minute.

Pour in heavy cream and bring to a light boil.

Add fresh parsley and optionally sautéed spinach, steamed broccoli, or asparagus for flavor and color.

Add lemon juice for a tangy twist and mix well.

Season the sauce using a whisk to break up clumps, cooking for about 3-4 minutes while tasting and adjusting seasoning, including creole seasoning.

Add freshly shredded Parmesan cheese to the sauce and whisk until melted, then turn off the heat to let the sauce thicken.

Add the cooked pasta to the thickened sauce and mix well, allowing it to soak up the flavors.

Chop the cooked chicken into pieces and mix it into the pasta or plate it on top for presentation.

Grate additional fresh Parmesan cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens