Description
A rich, creamy pasta dish featuring tender fettuccine and juicy chicken in a velvety Alfredo sauce.
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. Add the chicken breasts, seasoning with salt and pepper. Cook for about 8 minutes on each side until cooked through. Transfer to a cutting board and let rest for 10 minutes before slicing.
- Add the chopped garlic, chicken broth, and milk to the same skillet, seasoning lightly with salt and pepper. Bring to a gentle simmer over medium heat.
- Toss in the fettuccine and cook, stirring frequently until al dente, about 8 to 10 minutes more.
- Stir in the grated Parmesan cheese and heavy cream until smooth and creamy. Keep stirring to prevent sticking.
- Remove the skillet from heat and stir in the sliced chicken. Serve hot, garnished with chopped parsley.
Notes
Ensure to season ingredients at each step for enhanced flavor. Using freshly grated Parmesan will yield better results than pre-grated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 70mg