Creamy Alfredo Chicken

Ingredients

For the Chicken:

• 2 large chicken breasts (about 1 ½ lbs), cooked and shredded (rotisserie chicken works too)
• 1 tablespoon olive oil or butter
• ½ teaspoon garlic powder

For the Alfredo Sauce:

• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon Italian seasoning (optional, for extra flavor)

Instructions

1. Start by cooking the chicken. If you’re using raw chicken breasts, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Season the chicken with salt, pepper, and garlic powder. Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before shredding it with two forks. If you’re using rotisserie chicken, simply shred the meat and set it aside.
2. Next, make the Alfredo sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Pour in the heavy cream and bring it to a simmer. Let the cream cook for about 3-5 minutes, stirring occasionally, until it starts to thicken slightly.
4. Stir in the grated Parmesan cheese and continue stirring until the cheese is fully melted and the sauce becomes smooth and creamy. Season the sauce with salt and pepper to taste. If you’d like, add 1 teaspoon of Italian seasoning for additional flavor.
5. Add the shredded chicken into the sauce and stir until the chicken is well-coated with the creamy Alfredo sauce. Let everything simmer together for another 3-5 minutes, allowing the chicken to heat through and absorb the flavors of the sauce.
   

   Serving Suggestions