A festive yet comforting dish, Cranberry Orange Glazed Chicken with Alfredo Pasta features juicy seared chicken breasts topped with a tangy cranberry-orange compote, served over creamy linguine Alfredo for a delightful blend of savory and sweet.
1/2cup mandarin orange segments (optional, for garnish)
Instructions
Season chicken breasts with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
In a saucepan, combine cranberries, orange juice, zest, and honey. Simmer for 10-12 minutes until cranberries pop and sauce thickens. Set aside.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in heavy cream and simmer. Whisk in Parmesan until smooth. Add spinach if using and cook until wilted.
Toss cooked pasta with Alfredo sauce.
Plate pasta, top with seared chicken, and spoon cranberry orange glaze over the top.
Garnish with mandarin segments if desired, and serve immediately.
Notes
Substitute turkey for chicken to use holiday leftovers.
Use zucchini noodles or cauliflower rice for a low-carb version.
Add toasted nuts like pecans or walnuts for extra crunch.
Include red pepper flakes in the glaze for a spicy kick.
Store chicken and pasta separately to maintain texture when reheating.