Home Made Alfredo Cream Sauce & Skillet Italian Chicken Thighs

Name: Home Made Alfredo Cream Sauce & Skillet Italian Chicken Thighs
Yield: 6 regular or 2 fatties
Ingredients: 1 pint heavy cream; 6 oz. cream cheese; 1 stick unsalted butter; 1.5 cups fresh shredded parmesan cheese; 4 cloves garlic; 1.5 tablespoons Italian seasoning; 1.5 teaspoons fine black pepper; About 3 lbs boneless/skinless chicken thighs; Garlic powder; Italian seasoning; Sea salt; Fine black pepper; Olive oil; Cast iron skillet (10" and deep)

Savor juicy skillet-cooked Italian chicken thighs paired with a luxurious, homemade Alfredo cream sauce.

Serves 6 regular or 2 fatties
3.5 glasses of wine
From Scotty 2 Hottie

Method

Alfredo

Put cream, cream cheese, butter in medium sauce pan on medium-low so you do not burn the cream on bottom of pan. Cook on medium-low the entire time. Using a garlic press add the 4 cloves of garlic. Once butter & cream cheese is dissolved add everything else, stirring frequently until incorporated. Cover and leave on lowest setting, still stirring occasionally.

Chicken

In 13"x9" dish put all boneless skinless chicken thighs in, drizzle with with olive oil. Season with all seasonings and flip. Repeat this step 2 times. Cover and let sit at least 8 hours. (Before cooking I let chicken sit 45 mins room temp.)
Bring cast iron skillet to medium/high heat with 1/4 cup olive oil in it. Add chicken and flip about every 5 minutes until both sides are browned and chicken is cooked through. You can also grill the chicken for a crusty/crispy outside.

Notes

You can put this combo over pasta, stuff pasta shells with it, add broccoli or asparagus and eat with or without pasta.