We all love alfredo I think. I first found it in high school and started making it soon after by just mixing a jar of sauce with cooked pasta. I’ve gotten SLIGHTLY more fancy than then. Enjoy.
3 – 4 boneless skinless chicken breasts (or 1 bag frozen raw shrimp, peeled, deturded, denastified.)
2 jars classico brand alfredo
1 package pasta of choice
1 tablespoon garlic powder
1/2 tablespoon creole
1/4 tablespoon old bay
Clean chicken breasts and cut into strips
Spread thin layer of olive oil in a large saucepan, bring to medium heat and add chicken, garlic, creole, and old bay. Mix until chicken is evenly coated with seasoning
Cook for about 3 min then flip each chicen piece over. There should be a slight browning at this point. Add in some chicken broth for a little extra flavor!
After 3 additional minutes flip chicken over again, adding a spoonful of alfredo and mixing it in
Continue process until chicken starts to brown, cut open the largest piece to ensure it is fully cooked.
Start heating your pasta water and add both jars of alfredo to the chicken pan, stir until you can’t see any spots of green oil, reduce heat and simmer, stirring occasionally
Cook pasta according to box instructions
Enjoy! (Don’t forgot to turn off the burner with the sauce on it when you’re done like i always do)