One Pot Chicken Alfredo Pasta
Fettuccine cooked in a garlic milk and broth sauce, finished with cream and Parmesan and topped with sliced seared chicken breast.
Equipment
- Large deep skillet
- Tongs
- Cutting board
Ingredients
- 7 oz boneless skinless chicken breast cut in half horizontally
- ¼ tsp salt plus black pepper to taste
- 1 tbsp olive oil
- 8 oz fettuccine
- 2 cups milk any fat percentage
- 1 ½ cups low sodium chicken broth
- 1 clove garlic large, minced
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese plus extra for serving
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Season and sear. Salt and pepper 7 ounces chicken with 1/4 teaspoon salt, then cook it in 1 tablespoon hot oil for about 2 minutes per side until 165 degrees F. Rest 5 minutes and slice.
- Simmer the base. Bring 2 cups milk, 1 1/2 cups broth and 1 minced garlic clove to a simmer in the same skillet.
- Cook the pasta. Add 8 ounces fettuccine, stir every 30 seconds for 3 minutes, then simmer on medium for 9 to 10 minutes until nearly tender.
- Finish. Stir in 1/2 cup cream and simmer 2 minutes. Remove from the heat and stir in 3/4 cup Parmesan. Thin with hot water if needed.
- Serve. Season to taste and top with the sliced chicken and 2 tablespoons parsley.
Notes
Substitutions: Use half and half for a lighter sauce, or rotisserie chicken instead of searing.
Tips: Add the Parmesan off the heat and thin the sauce with hot water if it thickens too much.
Storage: Refrigerate up to 3 days. Reheat gently with a splash of milk. Not recommended for freezing.