Chicken Thighs with Fettucine Alfredo

Macros (makes 6 servings):

Protein: 81
Carbs: 121
Fat: 50
Calories: 1,258

Grocery List:

  • Chicken thighs (4 lbs)
  • Olive oil (4 TBSP)
  • Fettuccine noodles (two 16 oz packages)
  • Alfredo sauce (two 15 oz jars)
  • Broccoli (3 medium-sized heads)
  • Seasonings: salt, pepper, garlic powder, onion powder, basil, oregano, cayenne


  1. Preheat the oven to 425 ºF
  2. To a 15-inch cast-iron skillet, add 2 TBSP olive oil and bring to high heat
  3. Season the chicken thighs heavily with salt, pepper, oregano, and basil
  4. Place the chicken thighs skin-side down in the skillet. Cook the chicken for 7-9 minutes or until the skin has browned.
  5. Flip the chicken breasts and then place the cast iron skillet in the oven (make sure you use oven mitts!)
  6. Cook the chicken thighs in the oven at 425 ºF for ~18 minutes (internal temp of 165 ºF)
  7. While the chicken is cooking, cut your broccoli away from the stem
  8. Add the broccoli to a large bowl along with 2 TBSP olive oil and all of the listed seasonings. Mix thoroughly.
  9. Add the seasoned broccoli to a baking sheet lined with foil
  10. When the chicken is done cooking, add the broccoli to the oven afterward and cook at 425 ºF for 15-20 minutes
  11. Bring water to a boil in a large pot & cook both packages of Fettucine noodles according to the directions on the box
  12. Mix the noodles with the alfredo sauce
  13. Top the noodles with chicken thighs and oven-roasted broccoli
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