Easy Chicken Alfredo
Ingredients
Chicken
1 pound RedBird Farms Boneless Skinless Chicken Breasts
1 teaspoon Italian seasoning
2 tablespoons extra-virgin olive oil
Pinch salt & pepper
Sauce
1/2 cup butter, cubed
2 cups heavy whipping cream
1 clove garlic, minced
3/4 teaspoon garlic powder
3/4 teaspoon Italian Seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups freshly grated Parmesan cheese
Bunch fresh spinach, chopped (optional)
Noodles
16 oz penne
Method
Boil noodles according to package.
Season chicken with spices.
Heat the olive oil over medium-high in a large nonstick skillet. Cook chicken for 5-7 minutes, until the bottom is golden-brown. Flip over and cook for another 5-7 minutes or an internal temperature reaches 165 degrees F.
Transfer the chicken to a cutting board and let rest for 3 minutes. Cut into thick slices or cubes.
In the same pan, lower temperature to medium-low and add the butter and cream, whisking until butter has melted.
Add spices and spinach, and whisk until smooth.
Bring sauce to a gentle simmer and cook for 3-4 minutes, whisking constantly, until thickened.
Remove sauce from heat, stir in parmesan cheese, and toss with pasta and chicken.
Serve!
