Chicken Alfredo

Ingredients

  • 4 Tbsp extra-virgin olive oil

  • 4 boneless skinless chicken breasts

  • Kosher salt

  • Freshly ground black pepper

  • 3 C. whole milk

  • 3 C. low sodium chicken broth

  • 4 cloves garlic, minced

  • 16 oz. fettuccini or fresh pasta

  • 1 C. heavy cream

  • 2 C. freshly grated Parmesan

  • Freshly chopped parsley, for garnish

    Instructions

  • In a large skillet over medium-high heat, heat oil.  Add chicken and season with salt and pepper.  Cook until golden and cooked through, 8 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 3 minutes.  Let cook until al dente, 8 minutes more.  (If using fresh pasta do not add it here.  Instead skip to the next paragraph, wait for the sauce to thicken before adding the fresh pasta to the saucepan.  Fresh pasta does not need to cook as long and adding it to soon runs the risk of over cooking the pasta and having a very runny sauce)

  • Stir in heavy cream and parmesan until combined.  Simmer until sauce thickens.

  • Remove from heat and stir in sliced chicken.  Garnish with parsley.

    Serves 8

    Equipment

    3 Liquid measuring cups

    Saucepan (chicken will be precooked)

    Set of dry measuring cups

    Tsp/TBSP set for minced garlic

    Cutting board and knife



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