One Pot Chicken Alfredo with Parmesan and Romano
Chicken and fettuccine cooked in one pan in a garlicky milk and broth sauce finished with cream, Parmesan, and Romano.
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 ½ lb boneless, skinless chicken breasts about 3 breasts
- salt and black pepper to taste
- 2 cloves garlic minced; use 3 for more garlic flavor
- 1 ½ cup whole milk
- 1 cup chicken broth
- 8 oz fettuccine or spaghetti
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Romano cheese
- ½ cup heavy cream
- chopped fresh parsley for garnish
Instructions
Cooking
- Warm a large, deep skillet over medium heat. Add the butter and tilt the pan to coat the bottom.
- Season the chicken with salt and pepper and add it to the pan. Cover if the breasts are thick. Cook about 8 minutes per side, until golden and a thermometer reads 165 degrees F.
- Move the chicken to a cutting board and rest it for about 10 minutes, then slice.
- Add the garlic to the pan and cook for about 30 seconds, until fragrant.
- Pour in the milk and broth, season with a little more salt and pepper, and bring to a gentle simmer.
- Add the fettuccine and cook for 10 to 11 minutes, stirring often, until al dente.
- If the sauce looks thin, lift out the pasta with tongs and simmer the sauce for 3 to 5 minutes, then return the pasta.
- Stir in the heavy cream and simmer for about 5 minutes. Add the Parmesan and Romano and cook over medium-low heat just until melted. Do not boil.
- Top the pasta with the sliced chicken and parsley and serve right away.
Notes
Nutrition values are an estimate per serving. Chicken must reach 165 degrees F. Stir often so the pasta does not stick. Refrigerate leftovers within 2 hours; they keep 3 to 4 days. Add a splash of milk or broth when reheating.