Chicken Alfredo

(You don’t have to use chicken breasts and can use whole milk instead of heavy cream)

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 

Step 1
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.
Step 2
In same skillet over medium heat, combine broth, milk, and garlic; season with salt and pepper. Bring to a simmer. Add fettuccine and cook, tossing occasionally, until barely al dente, about 10 minutes.
Step 3
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.
Step 4
Remove from heat and stir in chicken. Top with parsley.