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One Pot Chicken Alfredo Pasta

One Pot Chicken Alfredo Pasta
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This One Pot Chicken Alfredo Pasta is a family-favorite weeknight meal, delivering creamy, dreamy Alfredo with tender chicken and pasta all cooked in a single pot. It's designed for busy home cooks, coming together in under 30 minutes with minimal cleanup. The recipe uses common pantry staples and offers rich, velvety flavor that tastes like it took hours to prepare.

Ingredients

Scale

1 tablespoon Olive Oil
1.5 pounds Boneless, Skinless Chicken Breasts (cut into 1-inch cubes)
4 cloves Garlic (minced)
4 cups Chicken Broth (low sodium)
2 cups Heavy Cream
12 ounces Fettuccine or Penne Pasta (uncooked)
1 cup Parmesan Cheese (freshly grated)
1 teaspoon Salt (or to taste)
½ teaspoon Black Pepper (or to taste)
¼ cup Fresh Parsley (chopped, for garnish)

Instructions

  1. Brown the Chicken: Heat the olive oil in a large, deep pot or Dutch oven over medium-high heat. Add the cubed chicken breasts and season them with salt and pepper. Cook the chicken for 5-7 minutes, stirring occasionally, until nicely browned and cooked through. Remove the chicken from the pot and set it aside on a plate
  2. Sauté the Garlic: Reduce the heat to medium. Add the minced garlic to the same pot, adding a tiny splash more olive oil if necessary. Sauté for about 1 minute, until fragrant. Be careful not to burn the garlic
  3. Combine Liquids and Pasta: Pour the chicken broth and heavy cream into the pot with the garlic. Stir everything together. Carefully add the uncooked fettuccine or penne pasta, making sure it is mostly submerged. Break longer strands in half if needed
  4. Cook the Pasta: Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally to prevent sticking. Cook until pasta is al dente and most liquid has been absorbed, creating a thick, creamy sauce
  5. Finish with Chicken and Cheese: Uncover the pot. Return the cooked chicken to the pot. Add the freshly grated Parmesan cheese. Stir gently until the cheese has melted completely and the sauce is smooth and creamy. The sauce will continue to thicken slightly as it cools
  6. Serve and Garnish: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished generously with fresh chopped parsley and extra grated Parmesan cheese

Notes

To prevent pasta from sticking, stir frequently during cooking and ensure enough liquid covers the pasta initially.

Use freshly grated Parmesan cheese for the creamiest, smoothest sauce; pre-shredded cheese can make it gritty.

Adjust liquid as needed: add a splash more broth or cream if sauce is too thick, or simmer uncovered longer if too thin.

Do not substitute heavy cream with lighter alternatives like milk or half-and-half, as heavy cream is key for the rich, luxurious texture.

For storage, allow leftovers to cool completely then transfer to an airtight container and refrigerate for 3-4 days.

Reheat on the stovetop with a splash of chicken broth or milk for best results, stirring gently until heated through.

Freezing is not recommended as dairy-based sauces can separate and become grainy, and pasta may become mushy.

This dish pairs wonderfully with crusty garlic bread, a simple green salad, or steamed/roasted vegetables like broccoli or asparagus.

Nutrition

Find it online: https://fabiloustaste.com/one-pot-chicken-alfredo-pasta/