Creamy Chicken Cabbage Alfredo
A delicious twist on classic chicken alfredo using cabbage as a pasta alternative.
Equipment
- 1 skillet for cooking chicken
- 1 saucepan for alfredo sauce
- 1 mixing bowl large
Ingredients
Main Ingredients
- 2 chicken breasts sliced into strips
- 1 head of cabbage shredded
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Slice chicken breasts into thin strips and shred the cabbage. Mince the garlic and grate the parmesan cheese.
Cooking
- Heat a tablespoon of butter in a skillet. Add chicken strips and cook until golden brown, then remove from the pan.
- In the same skillet, add the remaining butter and garlic. Sauté the cabbage until tender yet slightly crisp.
- In a saucepan, melt butter over medium heat. Add heavy cream and stir constantly. Slowly incorporate the parmesan cheese until melted and smooth. Season with salt and pepper.
- Mix the cooked chicken and cabbage into the alfredo sauce. Stir well to combine and heat through.
Serving
- Transfer the creamy chicken cabbage alfredo to a serving dish. Garnish with additional parmesan cheese if desired.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use freshly grated parmesan for the best flavor. Sauté the cabbage until it's just tender to maintain a slight crunch.
Ingredient Substitutions: Swap chicken for turkey or mushrooms for added flavor.
How to Serve: Serve warm with a side of salad or roasted vegetables.
Storage & Freshness: Keep leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce in advance and store it separately; combine with freshly cooked chicken and cabbage when ready to serve.
Ingredient Substitutions: Swap chicken for turkey or mushrooms for added flavor.
How to Serve: Serve warm with a side of salad or roasted vegetables.
Storage & Freshness: Keep leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce in advance and store it separately; combine with freshly cooked chicken and cabbage when ready to serve.