Description
A creamy and comforting One Pot Chicken Alfredo Pasta recipe that combines tender chicken breast with fettuccine in a luscious garlic parmesan sauce. This easy-to-make dish is perfect for a quick weeknight dinner, offering rich flavors without the mess of multiple pots.
Ingredients
Scale
Chicken
- 200 g / 7 oz chicken breast, cut in half horizontally
- Salt and pepper, to taste
- 1 tbsp olive oil
Pasta and Sauce
- 250 g / 8 oz fettuccine
- 2 cups milk, any fat percentage
- 1 1/2 cups chicken stock / broth
- 1 large garlic clove, minced
- 1/2 cup thickened / heavy cream
- 3/4 cup freshly grated parmesan cheese
Garnish
- Parsley, for garnish
Instructions
- Season and Cook Chicken: Sprinkle both sides of the chicken breast with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2 minutes on each side until golden brown and cooked through. Remove the chicken onto a plate and let it rest for 5 minutes. After resting, slice the chicken while the pasta cooks.
- Add Liquids and Garlic: To the same skillet, add milk, chicken broth, and minced garlic. Bring the mixture to a simmer over medium heat.
- Cook Pasta: Add the fettuccine to the skillet. Stir or move the pasta every 30 seconds for about 3 minutes until the pasta softens slightly to prevent sticking.
- Simmer Pasta: Reduce heat to medium and continue stirring every couple of minutes. After about 9 to 10 minutes, the pasta should be almost cooked with some liquid remaining in the pan.
- Add Cream and Cheese: Stir in the heavy cream and freshly grated parmesan cheese. Mix well to combine, and simmer, stirring occasionally, for about 2 minutes until the sauce thickens and pasta is cooked to your preference.
- Adjust Consistency and Seasoning: If the sauce becomes too thick or gluggy, add a splash of hot water to loosen it up. Taste and adjust salt and pepper as needed.
- Serve: Plate the pasta and sliced chicken, garnish with additional parmesan and parsley, and serve immediately while hot and creamy.
Notes
- This recipe works well with any type of cream; lighter cream will produce a less rich sauce.
- Freshly grated parmesan cheese melts better and creates a smoother sauce than pre-grated varieties. If using pre-grated cheese, reduce the quantity to 1/2 cup.
- Remove the dish from heat while the sauce is still saucy, as the sauce thickens quickly once off the stove during serving.
- Cooking chicken separately creates juicier, golden-brown pieces and better presentation than cooking diced chicken with pasta.
- If brown bits stick to the pan, scrape them off for a prettier white sauce.
- The whiteness of the sauce depends on the clarity of the chicken stock; better quality brands produce better results.
- If the sauce thickens too much, add hot water to loosen and continue cooking until desired tenderness is reached.
Nutrition
- Serving Size: 1/3 recipe (approximately 1 plate)
- Calories: 520
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
