Skillet Chicken Alfredo

10 Mar Skillet Chicken Alfredo

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 chicken breasts
• Kosher salt
• Black pepper
• 2 cups whole milk
• 2 cups chicken stock
• 2 garlic cloves, minced
• 125 g fettuccine
• ½ cup cream
• 1 cup Parmesan cheese
• Fresh parsley, chopped

Preparation

• In a large pan, heat the olive oil over medium-high heat. Add the chicken breasts, season with salt and pepper, and cook until well browned and fully cooked, about 8 minutes per side.
• Remove from the pan, let rest for 10 minutes, then slice.
• In the same pan, add the milk, chicken stock, and minced garlic. Season with salt and pepper to taste and bring to a gentle simmer.
• Add the fettuccine, stirring frequently during the first few minutes to prevent sticking. Cook until the pasta is al dente, about 8 minutes.
• Stir in the cream and grated Parmesan cheese, mixing well until a creamy, slightly thick sauce forms.
• Remove the pan from the heat, add the sliced chicken, and gently mix to combine all the flavours.

Serve hot and garnish with freshly chopped parsley.