Chicken Alfredo

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 tbsp. extra-virgin olive oil

2 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 c. low-sodium chicken broth

2 c. whole milk

2 cloves garlic, finely chopped

8 oz. fettuccine

1 c. finely grated Parmesan (about 2 oz.)

1/2 c. heavy cream

Chopped fresh parsley, for serving

Directions

In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice.

Stir in Parmesan and cream. Bring to a simmer and cook, stirring frequently, until sauce thickens and pasta is al dente, 2 to 3 minutes.

Nutrition

• Calories: 690
• Total Fat: 30 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 155 mg
• Sodium: 1139 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 50 g