▢2 tablespoons olive oil extra-virgin ▢2 chicken breasts skinless, boneless ▢salt and pepper to taste ▢1 ½ cups whole milk ▢1 ½ cups chicken broth low-sodium ▢2 teaspoons minced garlic ▢8-12 ounces fettuccine ▢½ cup heavy whipping cream ▢1 cup Parmesan cheese freshly grated ▢parsley for garnish, optional
Add oil to a large skillet and heat on medium-high heat. Season the chicken with salt and pepper and cook on a skillet until cooked through (about 7-8 minutes per side).
Let the chicken rest for about 10 minutes and then slice – set aside.
Make your alfredo sauce by adding milk, broth, and garlic to the skillet. Add salt and pepper and bring to a simmer.
Add dry fettuccine noodles to the sauce making sure to stir often for about 3 minutes. Cook the noodles for 8 additional minutes.
Add the heavy cream and Parmesan to the sauce and stir until combined. Simmer for a few additional minutes until the sauce thickens.