Chicken Alfredo

Ingredients

• 2 tbsp. 

  extra-virgin olive oil

• 2 

  boneless, skinless chicken breasts

• Kosher salt

• Freshly ground black pepper

• 2 c. 

  low-sodium chicken broth

• 2 c. 

  whole milk

• 2 

  cloves garlic, finely chopped

• 8 oz. 

  fettuccine

• 1 c. 

  finely grated Parmesan (about 2 oz.)

• 1/2 c. 

  heavy cream

• Chopped fresh parsley, for serving 

Description

In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice.