Creamy Chicken Alfredo 

Ingredients 

Sauce:

• 3/4 stick butter, unsalted
• 2 shallots, minced
• 4-6 cloves of garlic, minced
• 1/4 C fresh basil, chopped
• 1 tsp. Dried thyme
• 1 tsp. Garlic powder 
• 1 tsp. Onion powder 
• 1 tsp. Cajun seasoning
• 2 tsp. Salt
• 3/4 C chicken stock
• 2 C heavy cream 
• 1/4 - 1/2 C Parmesan cheese
• 1/4 C pasta water

Chicken Seasoning

• 1 tsp. Chicken bullion 
• 1 tsp. Smoked paprika 
• 1 tsp. Garlic powder 
• 1 tsp. Onion powder 
• 1 tsp. Salt
• 1/2 tsp. Pepper

Chicken Breading

• 2 eggs, beaten
• 1/4 C flour
• 1/4 C Italian breadcrumbs
• 1 C panko breadcrumbs 
• Remaining chicken seasoning left over

Directions 

1. Tenderize and filet two large chicken breast in half. 
2. Rub chicken seasoning on both sides
3. Set 2 beaten eggs in one container and mix remaining chicken seasoning, flour, Italian breadcrumbs and panko in another container. 
4. Dredge chicken in egg then bread crumbs. 
5. Fry in vegetable oil until golden brown about 6 minutes on each side or until internal temp reaches 165 F. 
6. Set chicken aside.
7. Bring water to a boil in a large pot and start cooking about 1 lb of desired pasta.  
8. In a large saucepan melt butter and sauté shallots for a couple minutes or until translucent. Add basil, thyme and minced garlic. Sauté for another minute. Add garlic powder, onion powder, Cajun seasoning, and salt. Sauté for another minute. Add chicken stock and simmer until reduced, about 5 minutes. Add heavy cream and Parmesan simmering on low until thickened to desired consistency. Add pasta water to sauce.