Alright, let me tell you about the time I tried to make a fancy dinner and ended up with a kitchen disaster. I was exhausted after a long day and figured I’d impress my family with some homemade chicken Alfredo. Spoiler alert: I burned the sauce so badly that the smell lingered for days. But then, I stumbled upon this magical one-pan version that saved my cooking reputation. It’s creamy, cheesy, and so easy you’ll wonder why you ever tried the complicated stuff. Plus, there’s only one pan to clean up. It’s the kind of meal that makes you feel like a hero on a lazy weeknight.
Ingredients
1 lb boneless, skinless chicken breasts
8 oz fettuccine pasta
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste
How to Make It
Heat olive oil in a large pan over medium-high heat.
Season chicken with salt and pepper, then add to the pan.
Cook chicken until browned and cooked through, about 5-7 minutes per side.
Remove chicken from the pan and set aside.
Add minced garlic to the same pan and sauté for 1 minute.
Pour in chicken broth and heavy cream, stirring to combine.
Bring to a simmer, then add fettuccine pasta.
Cook, stirring occasionally, until pasta is tender and sauce is thickened, about 10 minutes.
Stir in Parmesan cheese until melted and creamy.
Return chicken to the pan and coat with sauce.
Serve
Serve hot, straight from the pan, with extra Parmesan on top if desired.
