Chicken Alfredo

157

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. whole milk
  • 1 1/2 c. chicken stock
  • 2 cloves garlic, minced
  • 8 oz. fetuccini
  • 1/2 c. heavy cream
  • 1 c. freshly grated Parmesan
  • Chopped fresh parsley, for garnish

DIRECTIONS

  1. In a skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to rest, then slice.
  2. To the pan, add milk, chicken stock and garlic. Season with salt and pepper and bring to a simmer. Add pasta, stirring frequently for about 3 minutes. Let cook about 8 minutes more, or to your desired doneness.
  3. Add cream and Parmesan and stir until combined. Simmer 2 more minutes, or until the sauce thickens, and season again with salt and pepper.
  4. Remove pan from heat and stir in sliced chicken. Serve immediately with parsley.

source: http://www.delish.com/cooking/recipe-ideas/recipes/a53695/one-pot-chicken-alfredo-recipe/

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