Chicken Alfredo

Name: Chicken Alfredo
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 2 tbsp Extra Virgin Olive Oil; 2 (6- to 8-oz.) boneless, skinless chicken breasts; Kosher Salt; Ground Black Pepper, freshly; 2 Garlic, finely chopped; 2 cup Low Sodium Chicken Broth; 2 cup Whole Milk; 8 oz fettuccine; 2 oz Parmesan, (about 1 cup), finely grated; 0.75 cup Heavy Cream; fresh parsley, finely chopped for serving

Oh, chicken Alfredo: It's the classic pasta we just can't seem to get enough of. No need to buy jarred sauce—making Alfredo from scratch is actually so easy.

Brooke1999

Prep10 min

Total10 min

Servings4

Difficultymedium

ItalianMediterraneanDinner / SupperEntrees

Ingredients

2 tbspExtra Virgin Olive Oil
2(6- to 8-oz.) boneless, skinless chicken breasts
Kosher Salt
Ground Black Pepper, freshly
2Garlic, finely chopped
2 cupLow Sodium Chicken Broth
2 cupWhole Milk
8 ozfettuccine
2 ozParmesan, (about 1 cup), finely grated
0.75 cupHeavy Cream
fresh parsley, finely chopped for serving

Instructions

1
Stir in Parmesan and cream until combined and smooth. Continue to cook, stirring occasionally, until sauce is thickened, about 3 minutes more.
2
Remove from heat and stir in sliced chicken. Top with parsley. 
3
In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 8 minutes per side.
4
Transfer chicken to a cutting board. Let rest 10 minutes, then slice. 
5
Add garlic, broth, and milk to skillet; season with salt and pepper. Bring to a simmer over medium heat. Add fettuccine and cook, stirring frequently, until sauce is slightly reduced, about 3 minutes. Continue to cook, tossing occasionally, until pasta is al dente, 8 to 10 minutes more.