Herb Chicken Alfredo Pasta
October 18, 2020
: 4-6
: Easy
If I could eat pasta multiple times a week and remained snatched I would. There’s so much you can do to switch up pasta with numerous proteins and different combination of seasonings. But the pasta of all pastas will always be the legendary chicken alfredo. This creamy alfredo recipe leaves every noodle well coated and seasoned just right with lots of herbs and spices. I like to use chicken thighs because they are moist but feel free to use some chicken breast if that is your preference. Grab your ingredients and let's get to it!
Ingredients
- 1 ½ pound of boneless skinless chicken thighs
- 1 tablespoon olive oil
- 16 oz pack of pasta
- 2 cups heavy whipping cream
- 1 ½ - 2 cup grated parmesan cheese
- ½ stick of butter
- 2 tablespoons minced garlic
- 2 tablespoons oregano
- 2 tablespoons chopped parsley
- 2 tablespoons italian herb
- 1 tablespoon seasoning salt
- 2 teaspoons black pepper
Directions
- Step 1 Cook pasta al dente according to package, drain and set aside
- Step 2 Season chicken with seasoning salt, 1 tablespoon oregano, 1 tablespoon of Italian herb, 1 teaspoon of black pepper
- Step 3 In a large skillet on medium heat, add 1 tablespoon of olive oil and cook chicken thighs for about 5 minutes on each side or until chicken is no longer pink
- Step 4 Remove chicken from pan and let rest
- Step 5 Using the same skillet on medium heat add the butter.
- Step 6 When butter is melted, add garlic and sauté for 1 minute
- Step 7 Add heavy whipping cream and bring to a simmer then add parmesan cheese while stirring continuously
- Step 8 Add oregano, parsley, black pepper, Italian herb to sauce and stir until sauce is slightly thick
- Step 9 Add pasta to sauce and toss
- Step 10 Slice chicken thighs and add to pasta
- Step 11 Dive in!!!
