After a long day, the last thing I want is to spend hours in the kitchen. I once tried making a fancy Alfredo sauce from scratch and, surprise, ended up with a lumpy mess. Determined to find an easier way, I discovered this one-pan wonder. It’s creamy, comforting, and best of all, you only need minimal effort. Plus, it’s the kind of meal that looks impressive enough to make you feel like you’ve accomplished something huge.
Ingredients
1 lb boneless chicken breast, cut into bite-sized pieces
8 oz fettuccine pasta
1 cup heavy cream
2 cups chicken broth
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon olive oil
Parsley for garnish (optional)
How to Make It
Heat olive oil in a large skillet over medium heat.
Add chicken pieces and cook until golden brown.
Stir in garlic and cook for about 1 minute.
Pour in chicken broth and heavy cream.
Add fettuccine, making sure it’s submerged in the liquid.
Bring to a boil, then reduce heat and simmer for about 12-15 minutes, stirring occasionally.
Once pasta is tender, stir in Parmesan cheese until creamy.
Season with salt and pepper to taste.
Serve
Serve hot, garnished with parsley if desired. Enjoy straight from the pan!
