It’s hard to get home-cooked meals away from home while also not spending a lot of money. This recipe allows students to cook Alfredo from scratch without breaking the bank. Chicken Alfredo is a personal favorite of mine and I want to share this easy yet tasty recipe.

Ingredients:

• 2 chicken breasts
• Spaghetti pasta, cooked (serving according to the package; recommend 12 ounces)
• 6 tablespoons butter
• 1 ½ cup granulated Parmesan
• 2 cloves garlic, minced
• 1 cup milk
• 2 cup heavy whipping cream
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon oregano (optional)

Steps:

1. Boil a pot of water and add a pinch or two of salt. Add pasta and cook according to the package’s directions until al dente [al den-tey], meaning the pasta is tender but slightly firm. Strain and set aside.
2. Salt and pepper each side of the chicken breasts. Heat a large skillet over medium heat and add 2 tablespoons of butter (or olive oil as an alternative). Increase heat to medium-high and add chicken. Cook each side 3-5 minutes or when both sides are browned. Set the chicken to the side and once it cools, slice or dice it, whatever your preference is.
3. Reduce the heat to medium and add the remaining butter and garlic to the same skillet. After the butter melts, add heavy whipping cream then whisk in milk. Let it simmer.
4. Once the sauce starts to bubble and rise, stir in salt and pepper then add parmesan. If you want the Alfredo sauce very cheesy, add more parmesan but slowly add in heavy whipping cream to keep the sauce balanced.
5. Once the sauce is creamy and thickens, add the pasta and chicken. Season with salt, pepper, and oregano. Dinner is ready.

This recipe can be replaced the chicken with shrimp if you love seafood or without chicken for a vegetarian option. If you followed this recipe, post a picture and tag us on Instagram or Twitter.