Chicken Alfredo




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2 chicken breasts, pounded thinly

2 tsp garlic powder

2 tsp onion powder

2 tsp paprika

2 tsp Italian seasoning

1 tbsp salt

1 tsp black pepper

Juice and zest from 1/2 lemon

1/4 tsp chili powder


16 oz pasta, I prefer fettuccine

1 stick of butter

5 cloves of garlic, grated

1/2 tsp red pepper flakes

2 cups of heavy cream

3/4-1 cup of Parmesan cheese, freshly grated

1/4 cup pasta water

1 tbsp parsley, chopped

1 tsp salt

1 tso black pepper

1 tsp Italian seasoning


Pound chicken breast thinly until even thickness. Season with all other ingredients. Cook on a pan on medium high until 150F internal temperature.

Melt butter with garlic and red pepper flakes. Once aromatic, add heavy cream. Bring to a boil. Lower heat to simmer and add parmesan.

Add al dente pasta and pasta water.

Garnish with parsley.




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