Ingredients
Scale
- Two chicken breasts, boneless and skinless
- Two tablespoons olive oil, extra virgin
- 1½ cup whole milk
- 1½ cup chicken broth, low-sodium
- 1½ cup heavy cream
- One cup Parmesan cheese, freshly grated
- Two cloves garlic, minced
- Eight ounces fettuccini
- Black pepper, freshly ground
- Kosher salt
- Parsley, freshly chopped
Instructions
- Put a skillet over medium-high heat and add some olive oil. Season the chicken breasts and cook in the oil until golden brown at eight minutes per side. Once the internal temperature hits 160F, set the chicken down and leave it to rest.
- Pour the milk and broth into the skillet, along with the garlic, and season with pepper and salt. Simmer and add fettuccini and occasionally stir for three minutes. Then, cook until al dente, which takes about eight more minutes.
- Stir in the cream and heavy cream till it’s evenly mixed. Then, let the sauce simmer to thickness, and remove from heat. Slice the chicken into thin strips and stir them into the mix. Serve the alfredo with a sprinkle of freshly chopped parsley.
If you want another way to cook your chicken for chicken alfredo, you check it out here in this video recipe.