The beauty of this chicken Alfredo is that it's done in less than thirty minutes, ingredients are minimal, and there is only one pan to wash! The thinly sliced chicken breasts are what allows this to cook so much faster.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides.

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  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate.

  • Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes.

  • Serve immediately and garnish with additional Parmesan cheese if desired.

Nutrition Facts

532.6 calories; 30.7 g protein; 48.7 g carbohydrates; 98.3 mg cholesterol; 550.4 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/04/2018
Really easy and delicious. Added mushrooms with the milk/ garlic combo. Next time will add some chicken broth to thin it out a little. Will make again! Read More
(1)

Most helpful critical review

Rating: 3 stars
03/27/2019
Wasn't overly impressed with this. My stovetop cooks fast so I had to add more milk and cook it longer. It was just ok. Read More
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/04/2018
Really easy and delicious. Added mushrooms with the milk/ garlic combo. Next time will add some chicken broth to thin it out a little. Will make again! Read More
(1)
Rating: 5 stars
02/18/2019
This is a great way to only use one pan! The garlic and Italian seasoning added a nice touch to the sauce. I didn't have cream but I didn't miss it. I also added a little chicken broth and garlic powder not garlic salt to adjust the sodium. Really a lower fat version without butter or cream. It was great. Read More
Rating: 5 stars
01/11/2019
The minute I saw this recipe I envisioned it with shrimp. I did my shrimp version and it was delicious! Read More
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Rating: 5 stars
12/03/2018
This made a wonderful dish that we both enjoyed. The only change made was to use rotisserie chicken that I shredded. Might change it up a bit in the future because I will definitely make it again. Read More
Rating: 3 stars
12/10/2018
Tasty quick and easy. Fills you up and feeds a crowd. Its only downfall is it is very rich and tastes a bit fatty. Read More
Rating: 5 stars
06/07/2019
I used vanilla almond milk in stead of normal milk bc that is all I had so I tweaked a couple THI. Surprisingly it was still delicious Read More
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Rating: 4 stars
12/05/2018
I added an extra cup of water to the milk because there wasn't enough liquid and I wanted more sauce. I also added about 1/2 tsp. crushed red pepper flakes to the chicken while it was cooking for a little extra zip. Otherwise the basics are really good and this recipe is a keeper! Read More
Rating: 5 stars
12/09/2018
I will definitely make again!! Read More
Rating: 5 stars
06/16/2020
LOVED it!! Just enough pizazz and nice and creamy! Added about 1/2 cup of shredded mozzarella for a little extra cheesiness. Read More
Rating: 3 stars
03/27/2019
Wasn't overly impressed with this. My stovetop cooks fast so I had to add more milk and cook it longer. It was just ok. Read More