One Pot Chicken Alfredo

Name: One Pot Chicken Alfredo
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 boneless, skinless, chicken breasts; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 1/2 cups whole milk; 1 1/2 cups chicken broth; 2 cloves garlic; 8 ounces fettuccine; 1/2 cup heavy cream; 1 cup freshly grated Parmesan cheese; fresh parsley

User Reviews

5.0

9 reviews

Excellent

Cook Time
mins
Total Time
30 mins
Servings
4 servings
Calories
672 kcal
Course
Main Course
Cuisine
Italian, American

One Pot Chicken Alfredo

Eric Vasquez

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One Pot Chicken Alfredo is comfort food at its finest, and this recipe is the easiest, creamiest, most comforting version out there.

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Ingredients

Servings

2 boneless, skinless, chicken breasts (about 1 pound, see note 1)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 cups whole milk
1 1/2 cups chicken broth
2 cloves garlic minced
8 ounces fettuccine (see note 2)
1/2 cup heavy cream
1 cup freshly grated Parmesan cheese (about 4 ounces)
fresh parsley minced, for garnish

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Instructions

Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook, without moving, until browned on one side, about 2 to 3 minutes.
Flip and continue to cook until browned on the other side, about 2 to 3 minutes longer. Reduce heat, add 2 tablespoons water to the skillet, and cover.
Cook until the chicken registers 165 degrees on an internal thermometer, about 4 to 5 minutes longer. Remove from pan and let rest for 10 minutes. Slice thinly.
Meanwhile, add milk, broth, and garlic to skillet and bring to simmer. Add fettuccine and stir frequently for 3 minutes. Cook until al dente, about 9 minutes longer.
Stir in heavy cream and parmesan until smooth. Simmer until sauce thickens, about 1 to 2 minutes longer. Season to taste with salt and pepper, then remove from heat and stir in sliced chicken. Garnish with parsley.

Notes

Chicken breast: If your chicken breasts are extremely thick, slice them in half lengthwise to ensure the chicken is cooked through in the allotted time.
Fettuccine: Or substitute another dry long pasta such as linguine or spaghetti.
Yield: This recipe makes 4 servings of Chicken Alfredo.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The chicken can be cooked and sliced 1 day in advance.
Leftover protein: Instead of cooking chicken breast, add chopped or shredded rotisserie chicken or turkey.
Mix up your mix-ins: When you stir in the pasta, try adding blanched broccoli florets, cooked bacon, sliced mushrooms, raw shrimp, a handful of fresh spinach, or some chopped sun-dried tomatoes.
Cajun Chicken Alfredo: If you like a little extra spice in what you eat, sprinkle some cajun seasoning into the cream and let the spices simmer.

Nutrition Information

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Calories 672kcal (34%) Carbohydrates 47g (16%) Protein 45g (90%) Fat 33g (51%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 187mg (62%) Sodium 918mg (38%) Potassium 801mg (23%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 852IU (17%) Vitamin C 8mg (9%) Calcium 452mg (45%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 672 kcal

% Daily Value*

Calories	672kcal	34%
Carbohydrates	47g	16%
Protein	45g	90%
Fat	33g	51%
Saturated Fat	15g	75%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Trans Fat	1g	50%
Cholesterol	187mg	62%
Sodium	918mg	38%
Potassium	801mg	17%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	852IU	17%
Vitamin C	8mg	9%
Calcium	452mg	45%
Iron	2mg	11%