Chicken Fettuccine Alfredo

A meal in 30 minutes or less! We’re making Chicken Fettuccine Alfredo - a bit lightened up, without using any heavy cream.

4-5 cloves garlic, minced

4 pieces of chicken thigh, sliced

6 oz cream cheese

2 cups whole milk

8 oz dried fettuccine pasta

½ cup parmesan cheese

1 cup broccoli florets (optional)

1 tsp kosher salt

Ground black pepper

  1. In a large pot, boil pasta with 1 tsp salt for 8-10 minutes until al dente. Drain and set aside.

  2. In another large pan, add olive oil and cook the chicken on each side for 4-5 minutes until nice and golden brown.

  3. Remove from the pan and add minced garlic and cook for a minute until fragrant. Add cream cheese and warm it up until it’s soft, then add milk. Whisk it together so it’s creamy the milk comes to a slight boil.

  4. Add the broccoli, chicken back in, salt, and the pasta on top. Cover and let the broccoli cook for 5 minutes until it’s “al dente” as well.

  5. Stir together with parmesan cheese and serve.

  6. Garnish with parsley and shaved parmesan. Enjoy!

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Dzung