Chicken Alfredo

  • 31 Aug - 06 Sep, 2019
  • Mag The Weekly
  • Cookery


· 2 tablespoon extra-virgin olive oil

· 2 boneless skinless chicken breasts

· Salt

· Freshly ground black pepper

· 1 ½ cup whole milk

· 1 ½ cup chicken broth

· 2 cloves garlic, minced

· 1 packet fettuccini

· ½ cup heavy cream

· 1 cup freshly grated Parmesan

· Freshly chopped parsley, for garnish


In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, eight minutes per side. Let rest 10 minutes, then slice. Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about three minutes. Let cook until al dente, eight minutes more.

Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. Remove from heat and stir in sliced chicken. Garnish with parsley.