Quick Skillet Chicken Alfredo

Ingredients

• Fettuccine pasta12 ounces
• Boneless, skinless chicken breasts, cut into bite-sized pieces1 pound
• Olive oil2 tablespoons
• Garlic, minced3 cloves
• Heavy cream2 cups
• Parmesan cheese, grated1 cup
• Chicken broth1 cup
• Saltto taste
• Black pepperto taste
• Frozen peas1 cup

Steps

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through. Remove chicken from skillet and set aside.

2. 2

   Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.

3. 3

   Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

4. 4

   Add fettuccine to the skillet. Cover and cook according to pasta package directions, stirring occasionally, until pasta is al dente and sauce has thickened, about 10-12 minutes. Add more broth if needed.

5. 5

   Stir in grated Parmesan cheese until melted and sauce is smooth. Add the cooked chicken and frozen peas. Stir until heated through.

6. 6

   Season with salt and pepper to taste. Serve directly from the skillet.