It's never possible to truly predict what will and will not become popular at first glance. However, you can always tell a classic when you see it... or in this case, taste it. Classic Chicken Alfredo has been on the scene since at least 1914, and it still tastes as enticing and rich as it did back then, if not more so! Juicy, golden brown chicken mixes with tender fettuccine and cream sauce—that miraculous, luscious, savory sauce that keeps drawing you in. Classic Chicken Alfredo also earns its title by being quick to come together and immediately beloved by just about everyone. Seriously, you just can't go wrong with this!
Ingredients• 2 tablespoons extra-virgin olive oil • 2 chicken breasts, boneless and skinless • kosher salt, to taste • freshly ground black pepper, to taste • 1 1/2 cups whole milk • 1 1/2 cups low-sodium chicken broth • 2 cloves garlic, minced • 8 ounces fettuccini • 1/2 cup heavy cream • 1 cup parmesan, freshly grated • parsley, freshly chopped, for garnish
In a large skillet over medium-high heat, heat the oil.
Add the chicken and season it with salt and pepper.
Cook the chicken until golden and cooked through at 165 degrees F internally, about 8 minutes per side.
Let the chicken rest for about 10 minutes.
Slice the chicken.
Add the milk, broth, and garlic to the skillet.
Season the sauce mixture with salt and pepper.
Bring the sauce to a simmer.
Add the fettuccini to the skillet, stirring frequently for about 3 minutes.
Let the pasta cook until al dente according to the package directions, about 8 minutes.
Stir in the heavy cream and parmesan until combined.
Simmer the sauce until it thickens.
Transfer the skillet from the heat.
Stir in the sliced chicken.
Garnish with parsley and serve.