Chicken Alfredo: Restaurant-Quality Meal in a Homemade Version
Chicken Alfredo is a well-known pseudo-Italian dish that actually originates from the USA. It’s quite easy to make and everything is done in a single skillet.
You’ll see that preparing Alfredo pasta with chicken is very simple and quick, and that even kitchen amateurs can master this specialty. According to the portal Kuvar, the ingredients used are also easy to find, so we’re confident you’ll try this type of pasta soon—if you haven’t already.
Recipe for Chicken Alfredo
Ingredients
2 tablespoons olive oil
400 g chicken breasts, cleaned
380 ml whole milk
380 ml chicken broth
2 cloves garlic, crushed
230 g fettuccine pasta
130 ml cooking cream
100 g grated Parmesan
fresh parsley, chopped
salt, pepper
Preparation
Heat the oil in a large skillet over medium heat. Add the chicken seasoned with salt and pepper. Cook the chicken until it’s cooked through and browned, about 8 minutes per side. Let it rest for 10 minutes, then cut it into thick, larger strips.
In the same pan used to cook the chicken, add milk, broth, and garlic. Season with salt and pepper and bring to a boil. Add the pasta and stir constantly for 3 minutes. Then let the pasta cook until al dente, following the manufacturer’s instructions.
Whisk together the cooking cream and Parmesan until combined. Simmer over low heat until the sauce thickens. Remove from heat and stir in the sliced chicken. Garnish with chopped parsley and serve.
