One Pot Chicken Alfredo Pasta Recipe

Sprinkle both sides of the chicken breast halves with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 2 minutes on each side, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside to rest for 5 minutes. Once rested, slice the chicken while the pasta cooks.

To the same skillet, add the milk, chicken broth, and minced garlic. Bring the mixture to a gentle simmer over medium heat.

Add the fettuccine to the simmering liquid. Stir or move the pasta around every 30 seconds to prevent sticking. After about 3 minutes, when pasta starts to soften, reduce heat to medium and stir every couple of minutes.

When the pasta is almost cooked (around 9-10 minutes in), ensure enough liquid remains to cover the base of the skillet. Stir in the heavy cream and freshly grated parmesan. Mix well to combine.

Continue to simmer the pasta and sauce, stirring occasionally for around 2 minutes until the sauce thickens and the pasta is fully cooked. If the sauce becomes too thick or gluggy, add a splash of hot water and stir to return to a silky consistency.

Adjust salt and pepper to taste. Plate the pasta and sliced chicken, garnish with additional parmesan and chopped parsley, and serve immediately for best flavor and texture.