25 Minute Chicken Alfredo
This 25 Minute Chicken Alfredo is the kind of creamy, cozy comfort food dinner that feels way more impressive than the effort required. Everything cooks together in one pan for an easy weeknight meal everyone will love.
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Servings: 4
Calories: 942kcal
Ingredients
- 3 tbsp olive oil
- 4 chicken breasts boneless, skinless
- Salt and pepper to taste
- 3 tbsp butter salted
- 4 cloves garlic minced
- 2 cups milk
- 32 oz chicken broth
- 12 oz fettuccine noodles
- 1 cup Parmesan cheese shredded
- 1/4 cup Italian parsley finely chopped, for topping
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken breasts in a single layer, season with salt and pepper, cover pan and cook for 6 minutes per side, or until centers are no longer pink. Transfer the chicken to a cutting board and cut into slices; set aside. Do not clean pan.
- Melt the butter in the pan and add the garlic. Cook for 2-3 minutes, or until fragrant. Add milk and chicken broth and heat until frothy. Immediately decrease heat to medium-low.
- Add fettuccini noodles and let simmer for 10 minutes, or until pasta is cooked through. Add Parmesan cheese and chicken to the pan and cook for 5 minutes, or until cheese has melted and chicken is warmed through.
- Serve warm and top with flat-leaf parsley, salt and pepper, if desired.
Notes
- Rotisserie chicken works great for an even quicker version.
- Add a splash of milk when reheating to help restore the creamy texture.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Fettuccine is classic, but penne or spaghetti work well too.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 942kcal | Carbohydrates: 69g | Protein: 74g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 268mg | Sodium: 1641mg | Potassium: 1442mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1092IU | Vitamin C: 25mg | Calcium: 502mg | Iron: 3mg
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