One Pot Chicken Alfredo Pasta
A delicious and creamy one-pot dish featuring tender chicken and fettuccine, perfect for busy weeknights.
Ingredients
Main Ingredients
- 200 g chicken breast, cut in half horizontally
- 1 tbsp olive oil
- 250 g fettuccine
- 2 cups milk, any fat %
- 1.5 cups chicken stock / broth
- 1 large clove garlic, minced
- 0.5 cup thickened / heavy cream Note 1
- 0.75 cup freshly grated parmesan Note 2
- Salt and pepper to taste
- Parsley, for garnish
Instructions
Preparation
- Sprinkle both sides of the chicken with salt and pepper.
- Heat the olive oil over medium-high heat in a large skillet.
- Add the chicken and cook for about 2 minutes on each side until golden and cooked through.
- Remove the chicken onto a plate and let it rest for 5 minutes before slicing.
Cooking
- In the same skillet, add the milk, chicken broth, and minced garlic. Bring it to a simmer.
- Add the fettuccine, stirring every 30 seconds until softened, about 3 minutes.
- Reduce the heat to medium and stir occasionally for about 9 to 10 minutes until pasta is almost cooked but still has liquid.
- Add the cream and parmesan cheese, mixing well.
- Let it simmer for about 2 minutes, stirring occasionally until the sauce thickens and the pasta is fully cooked.
- If the sauce becomes too thick, add a splash of hot tap water.
- Adjust salt and pepper to taste, then serve immediately, garnished with parmesan and parsley.
Notes
If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk or water to loosen sauce. You can add vegetables like broccoli or spinach for extra flavor. Use freshly grated parmesan for best results.