★Ingredients
2 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 cup heavy cream
1 cup whole milk
3 cloves garlic, minced
1 cup grated Parmesan cheese
1/4 teaspoon nutmeg
1 pound fettuccine pasta
2 tablespoons chopped fresh parsley (optional)
Meat broth with frozen vegetables
★Instructions
- Prepare the Chicken:
- Season both sides of the chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove from skillet and set aside.
- Cook the Pasta:
- In a large pot, bring salted water to a boil.
- Add fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- Make the Alfredo Sauce:
- In the same skillet used to cook the chicken, reduce heat to medium and add minced garlic. Sauté for about 1 minute until fragrant.
- Add heavy cream and milk to the skillet. Bring to a gentle simmer, stirring occasionally.
- Gradually add the grated Parmesan cheese, stirring constantly until the cheese has melted and the sauce is smooth.
- Season with salt, pepper, and nutmeg to taste.
- Combine and Serve:
- Slice the cooked chicken breasts into strips.
- Add the drained fettuccine pasta to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.
- Add the sliced chicken on top and sprinkle with chopped parsley, if desired.
- Serve immediately, and
enjoy!