Chicken Alfredo.You will ever make.Read ditails.

★INGREDIENTS :

2 tbsp. extra-virgin olive oil

2 boneless skinless chicken breasts

kosher salt

Freshly ground black pepper

1 1/2 c. whole milk

1 1/2 c. chicken stock

2 cloves garlic, minced

8 oz. fetuccini

1/2 c. heavy cream

1 c. freshly grated Parmesan
Chopped fresh parsley, for garnish

★DIRECTIONS :

[ 1 ] In a skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to rest, then slice.

[ 2 ] To the pan, add milk, chicken stock and garlic. Season with salt and pepper and bring to a simmer. Add pasta, stirring frequently for about 3 minutes. Let cook about 8 minutes more, or to your desired doneness.

[ 3 ] Add cream and Parmesan and stir until combined. Simmer 2 more minutes, or until the sauce thickens, and season again with salt and pepper.

[ 4 ] Remove pan from heat and stir in sliced chicken. Serve immediately with parsley.
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