Quick One-Pot Chicken Alfredo Recipe

Ingredients

• pound skinless, boneless chicken breasts
• teaspoon garlic salt
• teaspoon Italian seasoning
• 1 tablespoon olive oil
• 2 cups milk
• 1 large clove garlic, minced
• 8 ounces fettuccine, broken in half
• cup heavy whipping cream
• cup freshly grated Parmesan cheese, plus more for serving

Directions

Step 1: Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Season both sides of each chicken piece with garlic salt and Italian seasoning.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 2 minutes per side. Once cooked, remove the chicken from the skillet and set it aside on a plate.

Step 3: In the same skillet, add the milk and minced garlic. Bring to a simmer over medium heat. Once simmering, add the broken fettuccine and cook, stirring every 30 seconds to prevent sticking, until the pasta begins to soften, about 3 minutes.

Step 4: Reduce the heat to medium and continue cooking, stirring occasionally for another 6 to 7 minutes, or until the pasta is fully cooked and the milk has reduced slightly.

Step 5: Stir in the heavy cream and Parmesan cheese. Allow the mixture to simmer, stirring occasionally, until the sauce thickens and the pasta is coated, about 2 more minutes.

Step 6: Serve the dish immediately, garnished with additional Parmesan cheese if desired.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Please consult a doctor or dietitian if following a medically restrictive diet.