Creamy Chicken Alfredo

1.PREPARING THE CHICKEN Clean chicken and trim off excess fat. Season the chicken breasts with seasoning mix on both sides. Reserve some of the seasoning mix (2 tbsp) for the sauce.

2.Preheat Oven to 400°F

3.COOKING THE CHICKEN In a large skillet over medium-high heat, add avocado oil. Once heated, add the chicken breasts. Cook for 3 minutes on each side until brown sear. After flipping the chicken, add butter to skillet, baste over chicken. Transfer skillet to oven and cook chicken (8-10 minutes) until it reaches an internal temperature of 165°F.

4.COOKING THE PASTA Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions or until al dente. Drain and set aside. Reserve 2 cups of pasta water for sauce (if necessary).

5.COOKING THE SAUCE In a separate skillet, heat to medium and add 4 tbsp butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Add heavy cream and bring to a gentle simmer. Add 8 tbsp butter and stir until melted. Allow the sauce to reduce for 5-7 minutes. Once reduced stir in the grated parmesan cheese, continuing to stir until the cheese has melted and the sauce is smooth and creamy.

6.Add the seasoning mix and nutmeg. Mix thoroughly. Add additional salt and pepper to taste.

7.Add the cooked fettuccine to the sauce mix in the skillet, tossing to coat the pasta evenly with the sauce.

8.Cut the chicken breast into small slices and serve on top of pasta and sauce mix.

9.Garnish with chopped fresh parsley and fresh grated parmesan before serving. ENJOY!

10.*Tip: If pasta noodles absorb too much of the sauce, gradually add small amounts of pasta water to the skillet and stir. This will allow you to re-establish a smooth and creamy texture.