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This is the ultimate Alfredo recipe, without having to worry about multiple dishes to wash afterwards! Consider the following revisions when you feel like mixing it up:If you're looking for a richer sauce, substitute heavy cream or half-and-half for the milk — never a bad move. Big fan of dark meat? Swap in thighs for breasts! Just make sure you give them ample cooking time. Thighs take much longer in the pan and actually cook best with a quick trip to the oven. Get experimental with the noodles: fettuccine is a classic, but angel hair or spaghetti would work just fine. Just make sure whatever pasta you choose can be completely submerged in your cooking liquid.Feel like you need some veggies? Stir in a couple big handfuls of spinach and some halved grape tomatoes after the pasta is cooked.If you're missing crunch, toast up some Panko bread crumbs in a skillet with butter and garnish with a handful. This trick works for any pasta; the added texture really takes it over the top.Yields: 4 servingsPrep time: 10 minutesTotal Time: 30 minutesIngredients:2 tbsp. extra-virgin olive oil2 boneless skinless chicken breastsKosher saltFreshly ground black pepper1 1/2 c. whole milk1 1/2 c. low-sodium chicken broth2 cloves garlic, minced8 oz. fettuccine1/2 c. heavy cream1 c. freshly grated ParmesanFreshly chopped parsley, for garnish Directions:In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice. Add milk, broth and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more. Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens. Remove from heat and stir in sliced chicken. Garnish with parsley.