One Pot Chicken Alfredo
A cozy and comforting dish that blends creamy garlic sauce with tender chicken and pasta, perfect for family dinners.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing; it adds a fragrant base to the dish.
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds) Lean protein; substitute with shrimp or a plant-based alternative if desired.
- Salt and pepper Essential for seasoning.
- 3 cloves garlic, minced Fresh garlic brings depth and character to the sauce.
- 1 teaspoon Italian seasoning Adds a hint of warmth and aromatic flavor.
- 3 cups chicken broth Ensure it’s low sodium if preferred.
- 8 oz fettuccine or pasta of choice Whole grain or gluten-free pasta will work too.
- 1 cup heavy cream You can use Greek yogurt for a healthier twist.
- 1 cup grated Parmesan cheese Feel free to swap in Pecorino Romano.
- Fresh parsley for garnish A splash of color and freshness that brightens up the dish.
Instructions
Sauté the Chicken
- In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for about 5-6 minutes on each side until nicely browned and cooked through. You’ll know they’re done when they reach an internal temperature of 165°F. Remove the chicken and let it rest on a cutting board.
Add the Aromatics
- In the same pot, add the minced garlic and Italian seasoning. Sauté for 30 seconds until fragrant.
Incorporate the Broth and Pasta
- Pour in the chicken broth and add the pasta. Stir everything together, and bring to a gentle boil. Cover the pot and reduce the heat to low, allowing the pasta to cook for about 10-12 minutes or until al dente. Stir occasionally so it doesn’t stick.
Prepare the Sauce
- While the pasta is cooking, slice the chicken into strips. Once the pasta is cooked, pour in the heavy cream and stir well. The sauce will start to thicken.
Add the Cheese
- Gradually stir in the Parmesan cheese until melted and creamy. Taste and adjust seasoning as needed.
Finish and Serve
- Return the sliced chicken to the pot and mix everything well. Garnish with fresh parsley.
Notes
Healthier Swaps: Use whole wheat or gluten-free pasta. Season with lemon juice or red pepper flakes for an added zing. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, add a splash of broth or cream to loosen the sauce.