Mimi’s Chicken Alfredo is chicken Alfredo at its most homespun and classic. No frills, just good juicy chicken sliced atop a bed of creamy, tender pasta. That cheesy, hearty, luscious sauce is the stuff of dreams, coating everything in tasty, tasty wonder! Simple and speedy, yet enticing and luxurious, Mimi’s Chicken Alfredo will make dinner something special!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 chicken breasts, boneless and skinless
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 2 cloves garlic, finely chopped
- 8 ounces fettuccine
- 1 cup parmesan cheese, finely grated, plus more, to taste, for garnish
- 1/2 cup heavy cream
- fresh parsley, optional, to taste, chopped, for serving
Directions
Step 1 –In a large skillet over medium-high heat, add the oil.
Step 2 –Add the chicken breasts to the hot oil and season them with the salt and the pepper.
Step 3 –Cook the chicken breasts, while turning them occasionally, until they are golden-brown and cooked through, about 8 minutes per side.
Step 4 –Transfer the chicken breasts to a cutting board and let them rest.
Step 5 –Slice the chicken.
Step 6 –In the same skillet over medium heat, add the broth, the milk, and the garlic and stir to combine.
Step 7 –Season the milk mixture with the salt and the pepper.
Step 8 –Bring the milk mixture to a simmer.
Step 9 –Add the fettucine to the milk mixture and cook, while tossing occasionally, until it is barely al dente, about 10 minutes.
Step 10 –Add 1 cup of the parmesan and the heavy cream and bring the sauce mixture to a simmer.
Step 11 –Cook the sauce, stirring frequently, until it thickens and the pasta is al dente, about 2-3 minutes.
Step 12 –Transfer the skillet from the heat.
Step 13 –Add the chicken slices and stir.
Step 14 –Serve garnished with the parsley and the extra parmesan.
