chicken fettuchini alfredo

Ingredients chicken fettuchini alfredo

2 medium chicken breasts
2 tbsp butter
3 clove garlic
1 cup milk
3/4 cup parmesan cheese
1/2 tsp salt
1/2 tsp black pepper (or white if you have it)
4 oz cream cheese

how to make chicken fettuchini alfredo

Start water for pasta. Make sure to use a large pot with a lot of water and salt so the pasta has room to move around and is well seasoned. Once the pasta water is about to a simmer, mince the garlic.

Melt the butter in a medium pot, add the garlic. Cook the garlic for about two minutes on medium heat.

While the garlic is cooking, cut the cream cheese into cubes. Add to the butter and stir with a wisk until it is creamy and incorporated.

Add the milk slowly, a little at a time making sure it is fully incorporated before adding more.

Stir in the parmesan cheese, salt and pepper.

Let the mixture boil for a few minutes, stirring it often.

Remove from the heat and it will thicken a little more.

If you timed it right your pasta should be done right now so add the hot fettuchini noodles directly into the sauce. If they're not done yet you may have to add a splash of milk to the sauce if it gets too thick while you're waiting.

I use half the box of pasta which feeds me and my boyfriend, and there is a little left for him to take to work for lunch. So if you need to feed more I would say just double the sauce recipe and use a whole box of pasta.