Chicken Alfredo

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  • 2 tbsp extra-virgin olive oil
  • 2 boneless, skinless Crysbro chicken breasts
  • Salt
  • Freshly ground black pepper
  • 1 1/2 cups whole milk
  • 1 1/2 cups low-sodium chicken broth
  • 2 cloves of garlic, minced
  • 8 oz. fetuccini
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan
  • Freshly chopped parsley, for garnishing



  1. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let it rest for 10 minutes, then slice. 
  2. Add milk, broth, and garlic to the skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, for 8 minutes more. 
  3. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. 
  4. Remove from heat and stir in sliced chicken. Garnish with parsley. 
Nethmi Rodrigo

Nethmi Rodrigo

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