- 1/2 pound skinless, boneless chicken breasts
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 2 cups milk
- 1 large clove garlic, minced
- 8 ounces fettucine, broken in half
- 1/2 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate.
- Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes.
- Serve immediately and garnish with additional Parmesan cheese if desired.
06/19/2019
recipepes.com
quick one-pot chicken alfredo, recipe
PT15M
PT1H
5
455 calories
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