Ingredients
Units
Scale
Spicy Chicken
- 2 chicken breasts, boneless, skinless
- 4 tsp old bay seasoning, divided
- 2 tsp garlic powder, divided
- 1/2 tbsp olive oil
Alfredo Pasta
- 15 oz alfredo sauce or garlic alfredo sauce
- 2 cups chicken stock or vegetable stock
- 8 oz dried pasta (or 9 oz refrigerated pasta)
- 1/2 tsp italian seasoning
- 1/2 tsp garlic powder
- 1 cup shredded mozzarella
Instructions
- Place chicken breasts on a piece of parchment, sprinkle each side with 1 tsp of old bay seasoning and 1/2 tsp of garlic powder.
- Cover chicken with another piece of parchment, pound with a meat tenderizer or rolling pin until both pieces are the same thickness.
- In a large skillet, heat 1/2 tbsp of olive oil over medium heat. Cook chicken 5 or 6 minutes a side, until not pink at the thickest point
- In another large skillet or saucepan, add chicken stock, alfredo sauce, italian seasoning and garlic powder.
- Bring to a low boil over medium heat and add the fresh pasta, and break apart if needed.
- Reduce temperature to low or simmer and cover pan with a lid for about 5 minutes or until pasta is done. (Cook for 12 minutes if using dried pasta)
- Remove from heat, stir in the shredded mozzarella.
- Serve immediately topped with sliced chicken.
- Enjoy!
Notes
- If desired, add a little more heat to the chicken with a sprinkle of cayenne pepper.
- Also, for the addition of heat, sprinkle crushed red pepper in the alfredo while cooking.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Italian