Emulsifier Free One-Pot Chicken Alfredo

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts (2 large), sliced ½-inch thick
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste
2 tbsp unsalted butter
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, minced
2 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
8 oz fettuccine, broken in half
1 ½ cups freshly grated parmesan cheese (about 3 oz), plus more for serving
¼ tsp ground nutmeg
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chicken slices dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2
Melt the butter with the olive oil in a large 12-inch straight-sided skillet or wide pot over medium-high heat until the butter is foamy and just beginning to subside. Add the chicken in a single layer and sear undisturbed for 3 minutes, then flip and cook for another 2–3 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and is opaque throughout with no pink at the center. Transfer to a plate and set aside.

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