[1 - 1] what's up guys welcome back we're gonna
[1 - 3] keep it short and sweet today because we
[3 - 5] have a classic on the menu this is
[5 - 6] Chicken Alfredo meet me in the kitchen
[6 - 8] let's make it happen all right guys so
[8 - 10] obviously we need chicken for our
[10 - 11] chicken alfredo here we have two
[11 - 14] beautiful organic chicken breasts
[14 - 16] boneless skinless these are about six
[16 - 19] ounces each we're gonna season them up
[19 - 20] with my all-purpose seasoning which is a
[20 - 22] blend of salt pepper garlic and onion
[22 - 24] powder it's low sodium so you can go a
[24 - 26] little heavier with it but feel free to
[26 - 27] use whatever your favorite blend is at
[27 - 28] home or a little salt and pepper will
[28 - 31] get the job done as well next up I'm
[31 - 33] using my Lemon Bay in place of this you
[33 - 35] can use Old Bay or Tony's Creole
[35 - 37] seasoning really guys use whatever your
[37 - 40] favorite seasoning is on poultry this is
[40 - 41] where we're going with today is going to
[41 - 43] add nice flavor to our chicken breast
[43 - 46] plenty of butter and cream on the way as
[47 - 48] well let's make sure you get some even
[48 - 49] let's make sure you get some even coverage
[49 - 52] I'm going to flip it over
[52 - 53] and season the other side so the other
[53 - 57] side the Same Love and Affection
[59 - 59] I like to use these little trays because
[59 - 61] it makes for easier cleanup that way you
[61 - 62] don't get seasoning all over the place
[63 - 65] and you can kind of roll around the
[65 - 66] protein on the tray to make sure you get
[66 - 69] up all the excess seasoning like this on
[69 - 74] the sides and edges and whatnot
[75 - 75] well that's what you want to see a nice
[75 - 79] evenly seasoned piece of chicken
[79 - 81] and this episode is sponsored by Factor
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[116 - 118] all right so chicken alfredo is a
[118 - 119] beautiful thing because it only has a
[119 - 121] few simple ingredients we're gonna get
[121 - 122] started with the garlic which honestly
[123 - 125] if you ask some Italian folks they will
[125 - 127] say that this is not authentic and
[127 - 129] Alfredo but I will tell them that if you
[129 - 131] like garlic you should add it to your
[131 - 133] sauce so we're gonna add three cloves of
[133 - 134] garlic we're gonna mince it up
[134 - 137] nice and small like you see here
[137 - 139] really all you need for this recipe guys
[139 - 142] is butter heavy cream and parmesan
[142 - 144] cheese that is exactly what you need for
[144 - 146] alfredo sauce you can make it at home
[146 - 148] you'll never need to buy some Jarred
[148 - 149] Alfredo again
[149 - 151] this is what we're going with today
[151 - 154] three cloves of garlic
[154 - 156] all right so for a pop of color and a
[156 - 157] little fresh herb flavor we're gonna add
[157 - 160] some parsley about a quarter cup worth
[160 - 163] of diced parsley
[163 - 164] all right guys so the key to a proper
[164 - 167] Alfredo is good quality parmesan cheese
[167 - 168] you want to grate it yourself so that's
[168 - 170] what we're about to do right now you
[170 - 172] need about two and a half cups so break
[172 - 178] out the cheese grater
[179 - 179] friends now it's time to cook our
[179 - 181] chicken breast we got our Skillet heated
[181 - 182] over medium high heat a little avocado
[183 - 185] oil in the pan and in goes the chicken
[187 - 188] breast you want to lay it down nice and flat
[188 - 190] you want to lay it down nice and flat make sure it's making good surface area
[190 - 193] contact with that Skillet so we've got a
[193 - 196] golden brown and beautiful color
[196 - 198] about three minutes per side then we're
[198 - 199] going to pop it at a 400 degree oven
[199 - 202] until it's fully cooked which is when
[202 - 204] the internal temperature registers 165
[206 - 207] degrees all right guys so this is what you're
[207 - 209] all right guys so this is what you're looking like this what you should be
[210 - 212] nice golden brown
[213 - 216] sear on the chicken
[217 - 217] then we're gonna do the same thing to
[217 - 219] the other side we're going to base it in
[219 - 220] a little butter because why the hell not
[220 - 228] butter makes everything better
[229 - 229] now obviously butter is going to add a
[229 - 230] lot of flavor to this guys but chicken
[230 - 233] breast is also pretty lean so you want
[233 - 234] to add a little fat
[234 - 238] to make sure it stays nice and juicy
[238 - 240] so not only are you getting the Alfredo
[240 - 241] recipe but you're also learning how to
[241 - 247] cook the perfect chicken breast today
[249 - 249] give it a little base
[249 - 261] don't neglect your other child
[262 - 262] then once the chicken is basted
[262 - 263] beautifully we're gonna pop it in a 400
[264 - 266] degree oven to finish cooking while we
[266 - 269] prepare our alfredo sauce
[269 - 271] all right guys alfredo sauce is super
[271 - 272] simple there is no reason you should be
[272 - 275] buying this from the store all you need
[275 - 276] is one stick of butter
[276 - 279] don't tell your heart doctor about it
[279 - 281] still better than what you're getting at
[281 - 282] the grocery store because who knows
[282 - 284] what's in that stuff so real simple
[284 - 286] ingredients butter heavy cream parmesan
[286 - 288] from there you can get fancy add some
[288 - 292] onions some peppers some spinach garlic
[292 - 293] all that good stuff if you want to Jazz
[293 - 295] it up or if you want to keep it nice and
[295 - 297] simple like we are today
[297 - 300] just a little garlic but butter parmesan
[300 - 302] and heavy cream is the Holy Trinity to
[302 - 304] an alfredo sauce so as we allow our
[304 - 305] butter to melt I'm going to go ahead and
[306 - 309] add in three cloves of minced garlic
[309 - 310] just to let you know the garlic flavor
[310 - 313] begins to infuse itself into the Alfredo
[313 - 315] sauce immediately your house is smelling
[317 - 319] good a little piece of parsley in there it's
[319 - 325] a little piece of parsley in there it's not going to be the end of the world
[326 - 326] but once that butter is mostly melted
[327 - 328] we're going in with two cups of heavy
[328 - 330] cream now this is not one of those
[330 - 331] recipes you want to use a fat free
[332 - 334] alternative so if you're going to do it make sure
[334 - 336] so if you're going to do it make sure you do it right we're going in with two
[336 - 338] cups of heavy cream
[338 - 341] the heavier the better
[341 - 343] I'm going to bring that to a simmer
[343 - 345] let that reduce a little bit begin to
[345 - 347] thicken up and that's when we'll add in
[349 - 351] so once your heavy cream and butter is
[351 - 352] simmered for a few minutes we're going
[352 - 355] to begin adding in our parmesan you want
[355 - 356] to do that once you start to you know
[356 - 359] kill the Heat or turn it on low you
[359 - 360] don't want to do it over high heat
[360 - 361] because sometimes that cheese will
[361 - 363] separate your salsa can start to get
[363 - 366] oily on you and that's not what you want
[366 - 369] so slowly add in your palm then we'll
[369 - 370] season The Taste I like to do that at
[370 - 373] the end because parmesan tends to be
[373 - 374] pretty salty so you don't want to go too
[374 - 376] crazy in the beginning because once it's
[376 - 378] in there you can't take it out but you
[378 - 380] can always add more later
[380 - 381] all right guys so as you can see that
[381 - 383] parmesan is melting into the sauce
[384 - 387] beautifully got a luxurious alfredo sauce going on
[387 - 388] got a luxurious alfredo sauce going on right now we're about to taste it make
[388 - 390] any necessary adjustments to the flavor
[390 - 392] so we can add a little AP a little
[392 - 394] Italian seasoning whatever floats your
[394 - 396] boat don't get too crazy though that
[396 - 398] parmesan should season it up beautifully
[398 - 399] as you can see it's coating the back of
[399 - 401] a spoon nicely
[401 - 402] so now we're just going to season it up
[405 - 407] if you want to make this occasion
[407 - 408] Alfredo now is where you can hit it with
[408 - 414] some Cajun seasoning
[416 - 416] great consistency here that's going to
[417 - 418] coat those fettuccine noodles
[419 - 422] beautifully this is your daily PSA or reminder to
[422 - 427] this is your daily PSA or reminder to always salt your pasta water
[429 - 429] quick reminder guys that all the
[429 - 430] specific measurements and ingredients
[430 - 431] for this recipe can be found in the
[432 - 433] description box below so don't forget to
[433 - 436] check that out
[438 - 438] all right so that's what we're looking
[438 - 440] like fresh out of the oven chicken is
[440 - 441] perfectly cooked you want to allow it
[441 - 443] about five to seven minutes to rest and
[443 - 445] let the juices redistribute in the meat
[445 - 446] you don't want to slice it too soon or
[446 - 448] you have dry chicken breasts we're gonna
[448 - 450] let that rest finish up our sauce and
[450 - 452] plate this up now a real Chef always
[452 - 454] finishes his pasta in the sauce but
[454 - 455] before we do that
[455 - 458] take a look at this beautiful alfredo
[458 - 460] sauce we got here
[460 - 461] I'm gonna let the rest of that cheese
[461 - 463] kind of melt as we add in the noodles we
[463 - 466] got our heat on super low
[466 - 467] and we're just gonna let
[467 - 479] the noodles absorb all of that flavor
[480 - 480] all right guys if you've never seen a
[480 - 483] perfectly cooked chicken breast here it
[483 - 484] is I'm gonna slice it on a bias which
[484 - 486] basically means that like an angle it's
[486 - 489] gonna make it look a little bit fancier
[489 - 492] I like to go with big pieces like you
[492 - 493] see right here just to make sure it
[493 - 495] retains this moisture
[495 - 497] but we're not gonna have a problem with
[497 - 499] that as you can see this chicken is
[499 - 502] beautifully juicy
[504 - 504] great for meal prep guys if you want to
[504 - 505] skip the Alfredo part and just make the
[505 - 507] chicken breast you can serve this up
[507 - 510] with some veggies or on a salad
[510 - 512] and you got a healthy recipe
[512 - 513] you gotta say I don't make enough of
[513 - 514] those but here's your chicken breast
[524 - 524] and it's the part where I say brace
[524 - 526] yourself for a trademark money shot say
[526 - 528] it with me guys looking good the only
[528 - 531] thing left to do is grab my fork and get
[531 - 533] in here for the taste test but before we
[533 - 534] do that please take a quick second to
[534 - 536] subscribe to the channel make sure you
[536 - 538] hit that Bell so any notifications as
[538 - 540] well all right guys let me get that
[540 - 545] perfect chicken breast off to the side