My Secret To Delicious Chicken Alfredo

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.

Wash chicken breast with lemon juice, salt, and cold water, then pat dry with a paper towel.

Cut chicken into nice thin strips.

Season chicken strips with salt, black pepper, garlic powder, onion powder, parsley flakes, and paprika. Let it set for about 20 minutes.

Heat a tiny bit of oil in a pan to coat the bottom and add the seasoned chicken.

Cook chicken until golden brown, checking for doneness.

In a separate pot, bring water to a boil for the fettuccine noodles, then salt the water.

Add fettuccine noodles to boiling water and cook for 11 minutes until al dente.

Chop fresh broccoli into bite-sized pieces and cook in boiling water for 5 to 7 minutes until tender but not mushy.

Remove broccoli from water and set aside on a platter.

Once chicken is cooked, remove it from the pan and set aside.

Melt half a stick of butter in the same pan, scraping up the bits from the chicken for added flavor.

Add one pint of heavy whipping cream to the melted butter and turn the burner down to low, allowing it to simmer for a couple of minutes.

Add grated Parmesan cheese to the cream mixture, using the whole container (5 oz). Stir and let it simmer.

Mix cornstarch with water (about 1.5 tablespoons) and add to the sauce to thicken it, if desired.

Season the sauce with garlic powder, onion powder, and chicken bouillon powder.

Stir in the cooked chicken and broccoli into the sauce.

Add the drained fettuccine noodles to the sauce and mix well to coat the noodles with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens