Poulet crémeux à pan unique Alfredo

So, picture this: It’s a Wednesday night, and I’m staring at my pantry, tired and craving something comforting. I decided to make chicken Alfredo, but I once ended up with a sauce so thick it could stand on its own. Not ideal. But then, I stumbled onto this one-pan method that changed everything. No more messing up multiple pots and pans, just all the creamy goodness in one go.

Ingredients

2 tablespoons olive oil

2 boneless, skinless chicken breasts, sliced