Homemade Chicken Alfredo PastaIngredients:
1 pound boneless, skinless chicken breasts 1 tablespoon olive oil 1 tablespoon dried Italian seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper 1 (15 ounce) can cream of mushroom soup 1 (10.
75 ounce) can cream of chicken soup 1 cup grated Parmesan cheese 1/2 cup milk 1 (12 ounce) package fettuccine pasta Fresh parsley or chives, for garnish (optional)Instructions:
1.
Preheat oven to 375°F (190°C).
2.
In a large skillet over medium heat, brown chicken breasts in olive oil.
3.
Sprinkle with Italian seasoning, salt, and pepper.
4.
Transfer chicken to a baking dish and bake in preheated oven for 20 minutes, or until cooked through.
5.
While chicken bakes, prepare pasta sauce.
In a large pot, bring salted water to a boil and cook fettuccine pasta according to package directions.
6.
In a separate saucepan, combine cream of mushroom soup, cream of chicken soup, Parmesan cheese, and milk.
Bring to a simmer over medium heat, stirring constantly.
7.
When pasta is cooked, drain and return to the pot.
8.
Slice chicken into bite-sized pieces and add to the pasta.
9.
Pour Alfredo sauce over the pasta and chicken and stir to combine.
10.
Garnish with fresh parsley or chives, if desired.
11.
Serve immediately and enjoy!

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