Description
A comforting and indulgent creamy pasta dish that combines tender chicken with rich Alfredo sauce, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 2 boneless (skinless) chicken breasts (6 to 8 oz each)
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves (finely chopped)
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 8 oz fettuccine
- 2 oz Parmesan (finely grated, about 1 cup)
- 3/4 cup heavy cream
- Finely chopped fresh parsley (for serving)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts seasoned with salt and pepper. Cook for about 8 minutes on each side until golden brown and the internal temperature reaches 165°F. Once done, transfer the chicken to a cutting board and let it rest for 10 minutes before slicing.
- In the same skillet, reduce the heat to medium and add the chopped garlic, chicken broth, and milk. Season lightly with additional salt and pepper. Bring this mixture to a gentle simmer.
- Add the fettuccine to the skillet and stir frequently. Cook until the sauce starts to reduce slightly, about 3 minutes. Then, continue tossing the pasta occasionally until it’s cooked al dente, around 8 to 10 minutes more.
- Next, stir in the grated Parmesan and heavy cream, mixing well until smooth. Continue cooking for about 3 more minutes, or until the sauce thickens to your desired consistency.
- Remove the skillet from the heat and stir in the sliced chicken. Garnish with chopped parsley before serving.
Notes
Serve with a side salad and garlic bread for a complete meal. For added flavor, consider adding red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg