One-Pot Creamy Chicken Alfredo Pasta
Equipment
- Large Pot
- Wooden Spoon
Ingredients
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons butter
- 3 cloves garlic, minced
- 8 ounces fettuccine pasta, broken in half
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
- Stir in the minced garlic and cook for one minute until fragrant.
- Add the broken fettuccine, chicken broth, heavy cream, salt, and black pepper. Bring the mixture to a boil.
- Reduce the heat to a simmer and cook for 12 to 15 minutes, stirring often, until the pasta is tender and most of the liquid has been absorbed.
- Remove the pot from the heat and stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.
- Sprinkle the chopped parsley over the top before serving.
Notes
Stir the pasta frequently while it simmers to keep it from sticking to the bottom of the pot. Leftovers reheat well with a splash of milk or broth to loosen the sauce. If the sauce thickens too much after sitting, add a little warm broth and stir gently before serving.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon
Cuisine: Italian
Equipment: Large Pot, Wooden Spoon