The simplicity of this chicken Alfredo dish lies in its quick preparation time, sparse ingredient list, and single pan cleanup. This cooks so much faster thanks to the thinly sliced chicken breasts.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound skinless, boneless chicken breasts
- ½ teaspoon garlic salt
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
- 2 cups milk
- 1 large clove garlic, minced
- 8 ounces fettucine, broken in half
- ½ cup heavy whipping cream
- ¾ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- 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.
Nutrition Facts
| Calories | 533 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 12 g |
| Sodium | 550 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I cooked the noodles in a pot with chicken broth. Once they were done, I added them to the skillet of Alfredo sauce. I also put the chicken back in the skillet and let the chicken and noodles simmer in the sauce for just a few minutes
I made this last night (or should I say, tried to make it) and it was an absolute disaster. There is no way you can cook fettuccini in milk at a simmer for 8 or 9 minutes. My pasta was chewy and firm even after 10 or 11 minutes. As a result, the sauce thickened so much it was like paste. We ate some of the chicken and the rest went into the trash, along with this recipe.
The pasta did not cook as described in recipe. I added chicken stock to attempt to Finnish the pasta but by time the noodles were soft enough to eat they weren’t worth eating. If I ever tried again I would precook the pasta. The chicken was good.
Was great ! Going to make this more often.
I don’t know how this turned out ok for anyone.I added liquid and pasta still not soft enough.I don’t know what happened but it didn’t turn out edible. I had to use different recipe.
Easy to accomplish. Had some left over rotisserie chicken, used that. Didn’t have heavy cream so used regular sour cream. Couldn’t tell the difference. Added mozzarella to the parmesan. Also coarsely chopped some fresh mushrooms and added it to the butter and cream mix. Chopped some fresh parsley to top afterwards. Delicious. This is a keeper. Thanks for the recipe
Very, very, gloopy and the pasta took way longer to cook than the recipe stated. If I make it again I will precook the pasta. The chicken was delicious, I used boneless, skinless thighs which I sliced into bite size pieces. I used lactose free milk and cream which could have affected the consistency and taste.
My family and I really enjoyed this recipe. I increased the servings to 16 so I would be able to use the entire pint of heavy whipping cream that I had. When I increased the servings, the amounts of each item increase, but the website DOES NOT automatically increase the cooking times which should ALSO be increased!
LOVED it!! Just enough pizazz and nice and creamy! Added about 1/2 cup of shredded mozzarella for a little extra cheesiness.
Very Good. Wife and I really liked it.
I used vanilla almond milk in stead of normal milk bc that is all I had so I tweaked a couple THI. Surprisingly, it was still delicious
Wasn’t overly impressed with this. My stovetop cooks fast so I had to add more milk and cook it longer. It was just ok.
This is a great way to only use one pan! The garlic and Italian seasoning added a nice touch to the sauce. I didn’t have cream but I didn’t miss it. I also added a little chicken broth and garlic powder not garlic salt to adjust the sodium. Really a lower fat version without butter or cream. It was great.
The minute I saw this recipe, I envisioned it with shrimp. I did my shrimp version and it was delicious!
Tasty, quick, and easy. Fills you up and feeds a crowd. Its only downfall is it is very rich and tastes a bit fatty.
I will definitely make again!!
Really fast and easy to make. I used shell noodles & they worked well.
I added an extra cup of water to the milk, because there wasn’t enough liquid and I wanted more sauce. I also added about 1/2 tsp. crushed red pepper flakes to the chicken while it was cooking, for a little extra zip. Otherwise, the basics are really good and this recipe is a keeper!
Really easy and delicious. Added mushrooms with the milk/ garlic combo. Next time will add some chicken broth to thin it out a little. Will make again!
This made a wonderful dish that we both enjoyed. The only change made was to use rotisserie chicken that I shredded. Might change it up a bit in the future because I will definitely make it again.