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You really can’t go wrong with a comfort food like chicken alfredo, let’s be honest 🤷♂️ This version uses best-in-class ingredients to keep your health in mind without sacrificing any of the amazing flavors. I used a brown rice penne for this one, but use any pasta you like!
Ingredients:
8oz pasta of choice (I used gluten-free penne)
½ lb organic, boneless and skinless chicken breast
1 tsp Italian seasoning
¾ tsp unrefined salt
½ tsp garlic powder
¼ tsp onion powder
¼ tsp black pepper
1 tbsp extra-virgin olive oil
Alfredo Sauce:
2 tbsp grass-fed butter
1 tbsp flour of choice
1 cup organic heavy whipping cream (can sub half-and-half)
3 cloves garlic, minced (can sub ¾ tsp garlic powder)
1/2 tsp Italian Seasoning
1/4 tsp unrefined salt
1/4 tsp black or white pepper
1/2 cup (48g) grated parmesan cheese
Instructions:
1. Bring a medium pot of water to a boil and preheat a large skillet over medium-high heat
2. Add the seasonings to the chicken. Once the skillet is preheated, add the oil and chicken. Cook for 6-8 minutes, or until the chicken reaches an internal temperature of 160F. Remove the chicken from the pan and allow to rest for at least 10 minutes before slicing
3. Once the water is boiling, add the pasta and cook according to package instructions. Once finished cooking, drain and set aside.
4. While the pasta cooks, turn the temperature of the skillet to medium. Add the butter to the skillet and allow it to melt. Once melted, add the flour and garlic. Cook and stir for 1-2 minutes, then add the heavy cream, seasonings, and parmesan. Continue cooking and stirring until the cheese has melted and the sauce has thickened. Once thickened, turn the heat to low
5. Add your drained pasta and sliced chicken to the alfredo sauce and mix well. Cook on low heat for 1-2 minutes, then remove from the pan and enjoy!
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