Name: Chicken alfredo pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 oz fettuccine or penne pasta; 2 cloves garlic, minced; 1 1/2 tsp butter; 2 1/2 tbsp grated parmesan cheese; 1/4 cup 2% milk; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 3 cups water

Instructions

Prep 15 min · Cook 10 min

Bring the water and half the salt to a boil in a small pot over high heat.
Add the pasta to the boiling water. Cook until al dente, about 10 minutes. While the pasta cooks, proceed to the next step. Once done, reserve a 1/4 cup of the pasta water and drain the rest.
Heat a 10-inch skillet over medium-high heat with the butter. Season the chicken pieces with the remaining salt and the pepper. Spread the chicken in the skillet in a single layer and leave undisturbed for 2 minutes. Turn the pieces and cook until golden and no longer pink inside. Done when 165°F.
Reduce heat to medium-low. Add the minced garlic and cook for 1 minute until fragrant. Pour in the milk and simmer gently for 2 minutes to reduce slightly.
Remove the skillet from the heat. Whisk in the parmesan until melted. Add the drained pasta and toss for 1 minute to coat. If the sauce is too thick, stir in the reserved pasta water 1 tablespoon at a time until creamy. Garnish with chopped parsley and serve.

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Ingredients

Instructions

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