Chicken Alfredo

Ingredients

• 12 Thin-sliced boneless skinless chicken breasts(300g)
• 21 tablespoon Avocado oil(13.5g)
• 32 teaspoon Kinder's seasoning(6g)
• 40.5 teaspoon Paprika(1g)
• 50.25 teaspoon Cayenne pepper(0.5g)
• 61 teaspoon Garlic powder(3g)
• 78 ounce Fettuccine pasta(227g)
• 82 tablespoon Garlic and herb butter(28g)
• 91 tablespoon All-purpose flour(8g)
• 101 tablespoon Garlic, minced(9g)
• 111 cup Heavy cream(240g)
• 121 teaspoon Parsley flakes(1g)
• 131 teaspoon Kinder's lemon butter garlic seasoning(3g)
• 140.75 cup Parmesan cheese, freshly grated(75g)
• 150.5 cup Pasta water(120g)

Instructions

1. 1Season both sides of the chicken breasts with avocado oil, Kinder's seasoning, paprika, cayenne pepper, and garlic powder.
2. 2Grill the chicken breasts until cooked through, about 4-5 minutes per side. Set aside and slice.
3. 3Boil the fettuccine pasta according to package instructions. Reserve 1/2 cup of pasta water.
4. 4In a large skillet, melt the garlic and herb butter over medium heat.
5. 5Add the flour and cook, stirring, for about 2 minutes.
6. 6Add the minced garlic and cook for 1 minute until fragrant.
7. 7Pour in the heavy cream, then season with parsley flakes, garlic powder, and Kinder's lemon butter garlic seasoning. Stir to combine.
8. 8Add the grated parmesan cheese and stir until melted and the sauce thickens.
9. 9Add reserved pasta water to the sauce and mix well.
10. 10Add the cooked fettuccine to the sauce and toss to coat.
11. 11Plate the pasta, top with sliced grilled chicken, and garnish with extra parsley flakes and parmesan cheese.