The Creamiest Chicken Alfredo You’ll Ever Make at Home.

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.

Gather all ingredients: heavy cream, garlic powder, onion powder, parsley flakes, seasoning, OB seasoning, Parmesan cheese, fresh parsley, linguini pasta, fresh garlic, onion, chili, chicken thighs, butter, oil, and cream cheese.

Clean, pat dry, and season chicken thighs with the spice medley.

Chop onion and set aside.

Slice or mince garlic and set aside.

Chop parsley and set aside.

In a cast iron pan, melt butter and add oil to prevent burning.

Add marinated chicken to the pan and cook on medium low heat, basting with butter, until cooked through.

Bring water to a boil, add salt, and cook linguini pasta until about 90% done.

In the same pan used for chicken, add more butter or oil if needed, and sauté onion and garlic for about 30 seconds on medium low heat.

Pour in heavy cream and bring to a gentle simmer, then add cayenne pepper and grated Parmesan cheese.

Optionally add cream cheese to the sauce and mix well, adjusting thickness with pasta water if necessary.

Check pasta for doneness, then remove from heat and set aside.

Taste the sauce and adjust seasoning as needed, then combine the pasta with the Alfredo sauce until well coated.

Let the pasta sit in the sauce for about 1-2 minutes.

Slice the cooked chicken thighs.

Serve the pasta with sliced chicken on top and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens