Chicken Alfredo

Season the chicken breasts generously on both sides with the grilling spice blend, Tuscan seasoning, and garlic pepper seasoning.

Heat the garlic-infused olive oil in a large skillet over medium-high heat.

Carefully place the seasoned chicken in the hot skillet and sear on both sides until golden brown and cooked through, about 4-5 minutes per side.

While the chicken is cooking, bring a large pot of salted water to a boil and cook the mafaldine pasta according to package directions.

Once cooked, remove the chicken from the skillet and set aside to rest.

Wipe out any excess oil from the skillet, leaving the browned bits (fond) for flavor.

Reduce the heat to medium and add the butter to the skillet, allowing it to melt.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy whipping cream, followed by the cream cheese and grated parmesan cheese.

Whisk continuously until the cheeses are fully melted and the sauce is smooth.

Season the sauce with additional Tuscan seasoning and garlic pepper seasoning to taste. Whisk to combine.

Allow the sauce to simmer gently for a couple of minutes to thicken.

Drain the cooked pasta and add it directly to the skillet with the Alfredo sauce.

Sprinkle in the chopped fresh parsley and stir everything together until the pasta is thoroughly coated in the creamy sauce.

Slice the rested chicken breast against the grain.

Plate the pasta and top with the sliced chicken. Garnish with more fresh parsley if desired and serve immediately.