Chicken Alfredo-Style Pasta

Ingredients

• 10 oz boneless, skinless chicken breast
• 6 oz fettuccine (or linguine), dry
• 2 tbsp unsalted butter
• 3/4 cup milk (2% or whole)
• 1/2 cup Parmesan cheese, finely grated
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente; reserve about 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, cut the chicken into bite-size pieces. Season with salt and black pepper. Heat butter in a large skillet over medium-high heat and cook the chicken until browned and cooked through, 8–12 minutes.

3. 3

   Reduce heat to medium. Add garlic to the skillet and cook for 30–60 seconds until fragrant. Stir in milk and bring to a gentle simmer.

4. 4

   Add Parmesan and stir until melted and the sauce is creamy. If needed, loosen with a splash of reserved pasta water.

5. 5

   Add drained pasta to the skillet and toss to coat. Cook 1–2 minutes to heat through, then serve.