• 1/2 pound skinless, boneless chicken breast
• 1/2 teaspoon garlic salt
• 1/2 teaspoon Italian seasoning
• 1 tablespoon olive oil
• 2 cups milk
• 1 large clove garlic, minced
• 8 ounces fettucine, broken in half
• 1/2 cup heavy whipping cream
• 3/4 cup freshly grated Parmesan cheese, plus more for serving

1. Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides.

2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate.

3. Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes.

4. Serve immediately and garnish with additional Parmesan cheese if desired.

Recipe courtesy of. https://www.allrecipes.com/recipe/269003/quick-one-pot-chicken-alfredo/