Chicken Alfredo with Pan Seared Chicken

Restaurant-quality chicken alfredo with perfectly seared chicken and spicy alfredo sauce

Ingredients

Ingredients

Ingredients chicken

• 2 pounds chicken thighs (sliced 0.25" or so thin)
• Salt, pepper, paprika, italian seasoning

Alfredo pasta ingredients (using off the shelf alfredo sauce)

• 4 cloves garlic minced

• 1 yellow onion diced small

• Jar (~15 oz) good alfredo sauce (better than ragu makes a difference)

• Red pepper flakes to taste (1 tsp or so)

• Salt and pepper to taste (1 tsp each to start)

• 1/4 tsp dried basil (optional)

• 1 tomato diced

• 3/4 pound fettuccine cooked to package directions (scale the recipe if you want to use a full pound…)

Instructions

1. Cut chicken thinner and then season. a. Seasoning is nice to combine in an old empty spice container, mix well and then coat the chicken. Rub it in well to all sides of the chicken breast slices
2. In large frying pan heat oil up on med-med/hi. Cook (covered to help) chicken a few minutes on both sides to brown and cook through (check fully cooked with knife). Do NOT drain the pot or clean it!
3. Set aside and slice into strips
4. Cook pasta to package directions
5. In that pan that cooked the chicken, now heat up more oil and saute the garlic and onion until soft. Add tomato and spices and cook for another few seconds while stirring. Add alfredo sauce and bring to gentle simmer for 10 minutes or so until everything is fully cooked together. Add pasta and mix well.
6. Serve pasta in a bowl and top with sliced chicken. Looks just like olive garden but everything tastes better with a little spice! (microwave the chicken before serving if it has been sitting out long enough to get cold)