Description
This creamy chicken alfredo is not just a meal, it’s an experience. Prepared in one pot, it features tender chicken, fettuccine, and a rich creamy sauce that’s perfect for a quick dinner. Ideal for busy evenings, it’s comfort food that brings everyone to the table.
Ingredients
Scale
- 200 g / 7 oz chicken breast, cut in half horizontally
- Salt and pepper to taste
- 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 salt and pepper on both sides of the chicken.
- In a large skillet, heat olive oil over medium-high heat.
- Add chicken to the skillet and cook for 2 minutes on each side until golden and cooked through, then remove and let rest for 5 minutes before slicing.
- In the same skillet, add milk, chicken broth, and minced garlic, bringing it to a simmer.
- Add fettuccine to the simmering liquid and stir every 30 seconds to prevent sticking until softened, about 3 minutes.
- Once the pasta is soft, reduce the heat to medium and stir occasionally.
- After about 9-10 minutes, once pasta is nearly cooked and liquid covers the skillet, add cream and parmesan, mixing well.
- Simmer for about 2 minutes, stirring regularly until the sauce thickens, adding hot tap water if the sauce thickens too much.
- Season to taste with additional salt and pepper, and serve immediately garnished with parmesan and parsley.
Notes
For a richer flavor, use fresh parmesan instead of pre-grated cheese.
Always adjust the liquid based on desired sauce thickness; add more broth or water if necessary.
This dish is best served fresh, but leftovers can be stored for a short term in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 90 mg