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https://mammamiaseverett.com/http://www.demainosrestaurant.net  https://www.nicksbistrorevere.com https://tasty.co/search?q=chicken+alfredo https://www.delish.com/cooking/recipe-ideas/recipes/a53695/one-pot-chicken-alfredo-recipe/

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http://www.demainosrestaurant.net/https://www.nicksbistrorevere.com/https://mammamiaseverett.com/

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Here's what you need: olive oil, chicken breast, garlic cloves, chicken broth, heavy cream, penne pasta, grated parmesan cheese, parsley

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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 garnis

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So where did alfredo come from? The story goes that in 1914, a man named Alfredo di Lelio was trying to cook something that would please his pregnant wife. He created a sauce made from parmesan cheese and butter and poured it over some fettuccine. Di Lelio opened up a restaurant in Italy and served his fettuccine dish.

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1. If you're looking for a richer sauce, substitute heavy cream or half and half for the milk—never a bad move.

2. Big fan of dark meat? Swap in thighs for breasts! Just make sure you give them ample cooking time. Thighs take much longer in the pan, and actually cook best with a quick trip to the oven. Our garlic butter baked chicken thighs utilize this technique, and they're BOMB.

3. Get experimental with the noodles: fettuccini is a classic, but angel hair or spaghetti would work just fine! Just make sure whatever pasta you choose can be completely submerged in your cooking liquid.

4. Feel like you need some veg? Stir in a couple big handfuls of spinach and some halved grape tomatoes after the pasta is cooked.

5. If you're missing crunch, toast up some panko bread crumbs in a skillet with butter and garnish with a handful. This trick works for any pasta, the added texture really takes it over the top.