Description
A creamy and savory one-pot chicken alfredo pasta that comforts the soul, perfect for family dinners.
Ingredients
Scale
- 200 g / 7oz chicken breast, cut in half horizontally
- Salt and pepper
- 1 tbsp olive oil
- 250 g / 8 oz fettuccine
- 2 cups milk (any fat %)
- 1 1/2 cups chicken stock / broth
- 1 large garlic clove, minced
- 1/2 cup thickened / heavy cream
- 3/4 cup freshly grated parmesan
- Parsley, for garnish
Instructions
- Sprinkle both sides of the chicken with salt and pepper.
- In a large skillet over medium-high heat, heat olive oil until shimmering.
- Add the chicken pieces and cook for about 2 minutes each side until golden brown and fully cooked. Remove and set aside to rest for 5 minutes before slicing.
- In the same skillet, pour in the milk and chicken broth, adding minced garlic. Stir and bring to a gentle simmer.
- Add the fettuccine and keep moving the pasta around every 30 seconds to prevent sticking, cooking until softened (around 3 minutes).
- When the pasta is soft but there’s still some liquid remaining, lower the heat slightly and stir occasionally.
- After approximately 9-10 minutes, pour in the cream and add parmesan cheese, mixing thoroughly.
- Allow the mixture to simmer, stirring often, for another 2 minutes until the sauce thickens and the pasta is tender. If the sauce gets too thick, add a splash of hot tap water.
- Taste and adjust salt and pepper as needed before serving hot, garnished with parsley and extra parmesan on top.
Notes
For extra flavor, marinate the chicken in herbs before cooking. Adjust garlic levels to your preference.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg