Ever since I was a kid, I’ve loved Fettuccine Alfredo. The pasta noodles mixed with that decadent sauce is one of those cheat meals that makes the next days workout worth it! This Creamy Chicken Alfredo is extra treadmill time worthy. I’ve added the chicken to this for some extra protein and I also use whole milk instead of cream to cut down a little on the calories! It doesn’t change the sauce consistency, it’s still nice and creamy!
3 thin cut chicken breasts
Salt and pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon olive oil
2 cloves garlic, minced
1 box fettuccine (16 oz)
3 cups whole milk
1.5 cups chicken broth
1 cup freshly grated parmesan
1) Season both sides of chicken with salt, pepper, garlic and onion powder. In a large skillet, heat oil to medium high heat.
2) Add chicken and cook for 2 minutes on each side until golden and cooked throughout. Remove from skillet and let rest for a few minutes before cutting into cubes.
3) Reduce heat to medium and add garlic. Cook for one minute until fragrant, then add milk and chicken broth. Bring to a simmer and add pasta.
4) Move pasta around every minute or so to prevent from sticking. After about 10 minutes, the pasta should be nice and softened. Add parmesan and lower to simmer. Cook for 2 minutes until sauce thickens then return the chicken to skillet. Mix well and serve.