Oh, pasta Alfredo. You’re so creamy and comforting. Traditionally, you’d cook the pasta and sauce in at least two different pans, but in this 35-minute recipe, everything comes together in a single pot. Better yet, the unusual method makes for the creamiest results imaginable. So creamy, in fact, it gives you permission to use skim milk if you choose—the results will still melt in your mouth.
Ingredients
freshly ground black pepper
kosher salt
2 tbsp. chopped fresh parsley
1/2 cup freshly grated parmesan cheese
2 cloves garlic
1 cup milk
1 pound fettuccine
4 cups chicken broth
1 tbsp. vegetable oil
2 boneless, skinless chicken breasts
Method
01
In a large sauce pot, heat the vegetable oil over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring regularly, until the chicken is browned, 6 to 8 minutes.
02
Add the broth, fettuccine, milk, and garlic to the saucepot. Bring the mixture to a boil, then cover and reduce the heat to medium. Cook, stirring frequently until all the liquid has been absorbed and the pasta is fully cooked 13 to 15 minutes.
03
Turn off the heat and stir in the parmesan and parsley until the cheese has melted; season with salt and pepper.
Oh, pasta Alfredo. You’re so creamy and comforting. Traditionally, you’d cook the pasta and sauce in at least two different pans, but in this 35-minute recipe, everything comes together in a single pot. Better yet, the unusual method makes for the creamiest results imaginable. So creamy, in fact, it gives you permission to use skim milk if you choose—the results will still melt in your mouth.
01
Information
Gradeeasy
Serving
6 servings
Calorie534 Kcal
Prep Time10 Mins
Cook Time25 Mins
Total Time35 Mins
02
Ingredients
freshly ground black pepper
kosher salt
2 tbsp. chopped fresh parsley
1/2 cup freshly grated parmesan cheese
2 cloves garlic
1 cup milk
1 pound fettuccine
4 cups chicken broth
1 tbsp. vegetable oil
2 boneless, skinless chicken breasts
03
Method
Step 1
In a large sauce pot, heat the vegetable oil over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring regularly, until the chicken is browned, 6 to 8 minutes.
Step 2
Add the broth, fettuccine, milk, and garlic to the saucepot. Bring the mixture to a boil, then cover and reduce the heat to medium. Cook, stirring frequently until all the liquid has been absorbed and the pasta is fully cooked 13 to 15 minutes.
Step 3
Turn off the heat and stir in the parmesan and parsley until the cheese has melted; season with salt and pepper.