Pre-heat the oven to 425 °F. Pat the chicken leg quarters dry with a paper towel. Generously season the chicken with kosher salt.
Heat the cast iron skillet on medium-high heat. When the avocado oil begins to smoke sear each side of the chicken leg quarters for approximately 2 minutes. The goal is to give them a nice color prior to finishing them in the oven.
Place the skillet with the chicken into the oven and bake until an internal temperature of 165 °F is reached. When done remove the chicken from the oven and allow it to rest for at least 5 minutes.
While the chicken is resting, cook the pasta until done.
In a large sauté pan, melt 3 tablespoons of salted butter over medium heat. Once the butter is melted, pour in the heavy cream and mix well to combine. Bring the mixture to a simmer and add salt to taste.
Turn the heat off and add the grated parmesan cheese. Stir continuously until all the cheese is melted.
Turn the heat back on low and cook for an additional minute. Place your cooked pasta into the sauce and mix well. Transfer the pasta onto a platter and place the chicken leg quarters on top. Garnish with chopped parsley and grated parmesan cheese.
Try a nice bottle of Chardonnay or Pinot Grigio with this wonderful meal.
We consider this a cheat meal. A 4 ounce portion of chicken with alfredo sauce and pasta is approximately 815 calories.
Recommended Serving Size: 4 oz. chicken with 2 oz. of pasta. (Approximately 815 cal.)
Total Servings: Approximately 4
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.