One-Pot Chicken Alfredo

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 8

If you're looking for a comforting meal that easily comes together in just one pot, this Chicken Alfredo is just the ticket. It's rich, creamy, and perfect for a weeknight dinner. Plus, there's minimal cleanup!

Why You'll Love This Recipe

  • Quick and easy: Ready in about 30 minutes.
  • One pot: Minimal cleanup, maximum flavor.
  • Family-friendly: A dish that pleases even picky eaters.
  • Rich and creamy: Perfectly indulgent without being overwhelming.

Ingredients

1 lb boneless, skinless chicken breasts
2 tbsp olive oil
4 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
12 oz fettuccine
1 cup grated Parmesan cheese
Salt and pepper to taste
1 tbsp chopped fresh parsley

Ingredients Explained

The magic of this dish starts with chicken breasts, which are lean yet flavorful, serving as the protein backbone. A bit of olive oil is used for browning the chicken, adding a hint of richness and helping to develop those delicious browned bits at the bottom of the pot. Garlic brings aromatic depth and a wonderful savory punch. Chicken broth is the liquid base, providing both moisture and flavor, while heavy cream adds that signature Alfredo creaminess. Fettuccine is the pasta of choice, its broad, flat shape perfectly capturing the sauce. And of course, no Alfredo is complete without Parmesan cheese, which melts into the sauce for a nutty, savory finish. Finally, a sprinkle of fresh parsley brightens up the dish with a pop of color and a hint of freshness.

Tips & Tricks

  • If your pasta isn't quite done but the liquid is reducing too much, add a splash more chicken broth or water to keep everything cooking nicely.
  • For an extra depth of flavor, consider adding a pinch of nutmeg to the sauce when you add the cheese.
  • Letting the chicken rest before slicing ensures juicy, tender pieces.

Detailed Instructions

Start by heating the olive oil in a large pot over medium-high heat. While the oil heats up, season the chicken breasts generously with salt and pepper. Once the oil is shimmering, place the chicken in the pot and let it cook until each side is golden brown, roughly 5 minutes per side. When done, remove the chicken from the pot and set it aside.

In the same pot, add the minced garlic. Stir it around for about a minute until it's fragrant but not browned. Pour in the chicken broth and heavy cream, giving the mixture a good stir. Bring it to a gentle simmer.

Now, it's time to add the fettuccine. Stir the pasta into the liquid, ensuring each strand is coated. Keep the mixture at a simmer and let the pasta cook for about 10 minutes. Stir occasionally, making sure the pasta doesn't stick to the bottom of the pot. The goal is for the pasta to be al dente, and for the liquid to reduce and thicken slightly.

While the pasta is cooking, slice the reserved chicken into bite-sized pieces. Once the pasta is ready, return the sliced chicken to the pot. Stir in the Parmesan cheese until it's completely melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper if needed.

Before serving, sprinkle the dish with the chopped parsley for a fresh finish. Serve hot and enjoy!

Simplified Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chicken breasts and season with salt and pepper. Cook until golden brown, about 5 minutes per side. Remove from pot and set aside.
2. In the same pot, add garlic and cook until fragrant, about 1 minute. Pour in chicken broth and heavy cream, bringing to a simmer.
3. Add fettuccine to the pot, stirring to coat the pasta. Cook, stirring occasionally, for about 10 minutes or until pasta is al dente and liquid has reduced.
4. Slice the cooked chicken and return it to the pot. Stir in Parmesan cheese until melted and creamy.
5. Garnish with chopped parsley before serving.

Serving Suggestions

This Chicken Alfredo shines with a side of steamed broccoli or a simple green salad dressed with a light vinaigrette. A slice of crusty bread is perfect for mopping up any extra sauce, and a glass of white wine like a Chardonnay can complement the dish beautifully.

Frequently Asked Questions

Can I use a different type of pasta?
Absolutely! While fettuccine is traditional, penne or linguine would also work well.
Can I substitute light cream for heavy cream?
You can, but the sauce will be less rich and creamy. Heavy cream is recommended for the best result.
What if I don't have fresh parsley?
No worries! You can use dried parsley or leave it out entirely if necessary.

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