Deddy's Chicken Alfredo

Steps

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1. 1
   Wash the chicken breasts thoroughly with vinegar to ensure they are clean.
   ▶ ≈3:17
2. 2
   Butterfly the thick chicken breasts by carefully cutting them horizontally to open them flat, ensuring even cooking.
   ▶ ≈4:23
3. 3
   Coat the chicken with avocado oil, then season with all purpose seasoning, flavor rice, onion powder, garlic powder, and black pepper. Mix well.
   ▶ ≈6:24
4. 4
   Place the seasoned chicken on a baking sheet lined with wax paper and bake in a preheated 350°F oven for 20-25 minutes until cooked through.
   ▶ ≈9:24
5. 5
   Mince the garlic cloves finely, then dice the onion into small pieces.
   ▶ ≈11:49
6. 6
   Melt the butter over high heat in a pot, add the minced garlic and diced onion, then reduce to medium heat. Stir frequently to prevent burning.
   ▶ ≈16:20
7. 7
   Gradually add the flour in two batches (about 2 tablespoons each), stirring constantly to form a smooth roux without lumps.
   ▶ ≈18:21
8. 8
   Slowly add the cold heavy cream while stirring continuously to prevent lumps. Ensure the flour dissolves completely.
   ▶ ≈20:13
9. 9
   Add white wine (Pinot Grigio or similar) to enhance flavor, continuing to stir constantly on medium heat.
   ▶ ≈22:46
10. 10
    Add the freshly shredded Parmesan cheese and continue stirring on medium heat until fully melted. Do not increase heat, as this will cause the cheese to separate.
    ▶ ≈27:26
11. 11
    Season the sauce to taste with a small amount of black pepper, 1 teaspoon all purpose seasoning, 1 tablespoon garlic powder, Minas seasoning salt, a small amount of flavor rice, and sea salt. Taste and adjust as needed.
    ▶ ≈24:30
12. 12
    Bring the sauce to a boil while stirring constantly. This cooks out the flour taste and thickens the sauce. Check that the sauce coats a spoon and separates when dragged, indicating proper thickness.
    ▶ ≈32:05
13. 13
    Boil water in a pot with sea salt and a small amount of avocado oil. Add the fettuccine and cook for 8-10 minutes until al dente (still slightly firm). Do not overcook.
    ▶ ≈34:58
14. 14
    Drain the pasta, rinse with cold water, and toss with a small amount of oil to prevent sticking. Return to the pot.
    ▶ ≈42:36
15. 15
    In another pot, heat a small amount of oil and sauté the julienned onions and bell peppers until softened and fragrant.
    ▶ ≈45:40
16. 16
    Remove the baked chicken from the oven and turn off the heat to keep the chicken warm. Check that it is fully cooked and juicy. Slice the chicken.
    ▶ ≈33:20
17. 17
    Add the sautéed onions and bell peppers to the cooked chicken and mix well.
    ▶ ≈47:23
18. 18
    Add the cooked pasta to the pot with the chicken and vegetable mixture, then pour in the homemade Alfredo sauce. Gently toss everything together until well combined.
    ▶ ≈49:31
19. 19
    Plate the dish and top with a slice of the cooked chicken breast. Serve and enjoy your homemade Chicken Alfredo.
    ▶ ≈53:58