Creamy Chicken Alfredo One-Pot Pasta Delight
A sumptuous dish that brings a hearty and rich flavor to your table with minimal fuss, perfect for busy weeknights.
Equipment
- Large Pot or Dutch Oven
Ingredients
Protein
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
Pasta
- 12 ounces Pasta (Fettuccine or Penne) Choose a type that holds the sauce well.
Sauce
- 1 cup Heavy Cream Essential for creamy consistency.
- 2-3 cloves Garlic Minced.
- 1 cup Parmesan Cheese Freshly grated.
- 2 cups Low-Sodium Chicken Broth Used to cook the pasta.
- 1 tablespoon Olive Oil For sautéing chicken and garlic.
Seasoning
- Salt To taste.
- Black Pepper Freshly ground, to taste.
Garnish
- 2 tablespoons Fresh Parsley Chopped, for garnish.
Instructions
- Heat a large pot or Dutch oven over medium heat. Drizzle in olive oil and warm for a minute.
- Add diced chicken breast, season with salt and pepper, and cook for 5 to 7 minutes until golden brown and cooked through.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Incorporate uncooked pasta, chicken broth, and heavy cream. Stir to ensure pasta is submerged.
- Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes until pasta is al dente.
- Remove from heat and stir in grated Parmesan cheese until melted and creamy.
- Adjust seasoning with salt and pepper as needed. Garnish with chopped parsley before serving.
Notes
This dish is versatile; feel free to add vegetables or switch proteins based on your preferences.