So, picture this: It’s a Wednesday night, and I’m staring at my pantry, tired and craving something comforting. I decided to make chicken Alfredo, but I once ended up with a sauce so thick it could stand on its own. Not ideal. But then, I stumbled onto this one-pan method that changed everything. No more messing up multiple pots and pans, just all the creamy goodness in one go.
Ingredients
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
8 ounces fettuccine
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish (optional)
How to Make It
Heat olive oil in a large pan over medium heat.
Add chicken slices and cook until golden brown on both sides. Remove from pan.
Add garlic to the pan and sauté for about 30 seconds.
Pour in chicken broth and heavy cream, bring to a simmer.
Add fettuccine and stir, making sure the pasta is submerged.
Cook for about 15 minutes, stirring occasionally, until pasta is al dente.
Return chicken to the pan and add Parmesan cheese.
Stir until cheese is melted and sauce is creamy.
Season with salt and pepper to taste.
Serve
Serve hot, garnished with chopped parsley if using. Just grab a fork and dig in!
