Oh, chicken alfredo: It’s the classic pasta we just can’t appear to get sufficient of. Of course, there are lots of jarred pasta sauces you may buy, but making alfredo from-scratch is simply so easy.
Freshly ground black pepper
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, 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.
- Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.
- Remove from heat and stir in sliced chicken. Garnish with parsley.