Experience the ultimate comfort in a single pot with this creamy, rich Chicken Alfredo. By cooking the pasta directly in the sauce, the natural starches create a perfectly silky texture that coats every bite. This efficient recipe saves time on cleanup while delivering authentic Italian-inspired flavors. Tender chicken breast is seared to perfection before being simmered in a decadent cream and Parmesan sauce, making it the ideal hearty weeknight dinner for busy families.
1 lb chicken breast, cut into bite-sized pieces
8 oz fettuccine or penne pasta
1 tbsp extra virgin olive oil
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 cups chicken broth (low-sodium)
Salt and cracked black pepper to taste
Optional: fresh parsley for garnish
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the chicken pieces generously with salt and pepper.
Sear the chicken for five minutes until golden brown on all sides.
Remove the chicken from the pot and set aside on a plate.
Pour the chicken broth into the same pot to deglaze the surface, scraping up any browned bits.
Add the pasta to the simmering liquid, ensuring it is fully submerged.
Cook the pasta until al dente, stirring frequently to prevent sticking.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce thickens.
Return the chicken to the pot and toss to coat until everything is heated through.
Serve immediately while warm.
Ensure you stir the pasta frequently while it simmers to release the starch for the best sauce consistency. If the sauce becomes too thick, add a small splash of water or broth to reach your desired texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://albertrecipes.com/one-pot-chicken-alfredo/