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chicken alfredo recipe

Easy One-Pan Chicken Alfredo Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Italian-American
Servings 2

Ingredients
  

  • For the Chicken:
  • 2 chicken fillets 300g
  • ¼ tsp black pepper or to taste
  • ¼ tsp salt or to taste
  • 1 tsp lemon juice
  • ¼ tsp garlic powder
  • For the Sauce:
  • 30 g butter
  • 1 tsp minced garlic
  • ½ cup sliced mushrooms
  • 1 cup cream
  • 2 cups milk
  • 1 chicken stock cube
  • Salt to taste
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • 30 g grated cheddar cheese
  • 1-2 slices cheddar cheese broken into small pieces
  • For the Pasta:
  • 200 g fettuccine
  • For Garnish:
  • Fresh basil leaves

Instructions
 

  • Pat the chicken fillets dry and hammer flat to an even thickness.
  • Season both sides with black pepper, salt, lemon juice, and garlic powder, rubbing it in well.
  • Sear the chicken in a hot skillet for 5-6 minutes per side until golden and cooked to 165°F internally. Rest for 5 minutes, then slice.
  • In the same skillet, melt the butter and cook the minced garlic for 30 seconds until fragrant.
  • Add the mushrooms and sauté for about a minute.
  • Lower the heat, stir in the cream, then add the milk and mix until combined.
  • Add the chicken stock cube, salt, dried oregano, and garlic powder, stirring well.
  • Add the grated and sliced cheddar, stirring constantly over low heat until melted and smooth.
  • Add the fettuccine (boiled as per pack's instructions) and toss to coat.
  • Plate the pasta, top with sliced chicken, and garnish with basil leaves.

Notes

  • Hammering the chicken flat helps it cook evenly and fry better on all sides.
  • Keep the heat low once the cheese goes in to prevent the sauce from turning grainy.