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The classic pseudo-Italian pasta we just can't seem to get enough of.

Of course there are tons of jarred pasta sauces you can buy, but making alfredo sauce from scratch is actually so easy. This is a great base recipe for all your one-pot pasta needs.



2 tbsp. extra-virgin olive oil

2 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 1/2 c. whole milk

1 1/2 c. low-sodium chicken broth

2 cloves garlic, minced

8 oz. fetuccini

1/2 c. heavy cream

1 c. freshly grated Parmesan

Freshly chopped parsley, for garnish


  • In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice.

  • Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.

  • Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.

  • Remove from heat and stir in sliced chicken. Garnish with parsley. Enjoy!

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