One-Pot Creamy Chicken Alfredo

By Tracy

6 Person

35 Minutes

534 Calories

Oh, pasta Alfredo. You’re so creamy and comforting. Traditionally, you’d cook the pasta and sauce in at least two different pans, but in this 35-minute recipe, everything comes together in a single pot. Better yet, the unusual method makes for the creamiest results imaginable. So creamy, in fact, it gives you permission to use skim milk if you choose—the results will still melt in your mouth.

Ingredients

freshly ground black pepper
kosher salt
2 tbsp. chopped fresh parsley
1/2 cup freshly grated parmesan cheese
2 cloves garlic
1 cup milk
1 pound fettuccine
4 cups chicken broth
1 tbsp. vegetable oil
2 boneless, skinless chicken breasts

Method

01

In a large sauce pot, heat the vegetable oil over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring regularly, until the chicken is browned, 6 to 8 minutes.
02

Add the broth, fettuccine, milk, and garlic to the saucepot. Bring the mixture to a boil, then cover and reduce the heat to medium. Cook, stirring frequently until all the liquid has been absorbed and the pasta is fully cooked 13 to 15 minutes.
03

Turn off the heat and stir in the parmesan and parsley until the cheese has melted; season with salt and pepper.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Alfredo Recipes

Easy Chicken Recipes

One-Pot Creamy Chicken Alfredo

3.8

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 534 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

freshly ground black pepper

kosher salt

2 tbsp. chopped fresh parsley

1/2 cup freshly grated parmesan cheese

2 cloves garlic

1 cup milk

1 pound fettuccine

4 cups chicken broth

1 tbsp. vegetable oil

2 boneless, skinless chicken breasts

03 Method

Step 1

In a large sauce pot, heat the vegetable oil over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring regularly, until the chicken is browned, 6 to 8 minutes.

Step 2

Add the broth, fettuccine, milk, and garlic to the saucepot. Bring the mixture to a boil, then cover and reduce the heat to medium. Cook, stirring frequently until all the liquid has been absorbed and the pasta is fully cooked 13 to 15 minutes.

Step 3

Turn off the heat and stir in the parmesan and parsley until the cheese has melted; season with salt and pepper.

04 Author