Easy & Fast Homemade Chicken Alfredo
- 8 oz pasta
- 1 lb boneless skinless chicken thighs, diced
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cup whole milk
- 1 1/2 cup chicken broth
- 1/2 cup heavy cream
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 cup Parmesan cheese
- fresh minced parsley and more Parmesan (optional)
In a large pan, cook pasta per bag instructions. Add oil to the pasta to make it not stick together. Once pasta is done, rinse the pasta in cold water. Pour the water out and set aside.
Turn the pot on medium heat. Add milk, chicken broth, heavy cream, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add the Parmesan and stir for 3 minutes. Remove cream sauce from pan. Set aside.
Add butter. Cook the chicken until 80% done. Add salt and pepper as well.
Add mushroom and pasta and stir for about 3 minutes.
Take the chicken Alfredo sauce and Stir in slowly. Cook for another 5 minutes.
Plate with parsley and more Parmesan if needed. Serve hot immediately. Enjoy!