One Pot Chicken Alfredo Pasta
A delightful and creamy dish featuring tender chicken and silky fettuccine in a rich Alfredo sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts about 1.5 lbs, juicy and tender
- 3 cloves fresh garlic, minced aromatic and pungent
- 12 oz fettuccine pasta perfectly shaped to hold onto the creamy sauce
- 1 cup heavy cream luxurious and velvety
- 1 cup grated Parmesan cheese nutty and salty, adding depth to the flavor
- 2 cups low-sodium chicken broth savory and rich, enhancing the sauce’s base
- 2 tbsp olive oil fruity and smooth, perfect for cooking
- to taste Salt and pepper simple yet essential for seasoning
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Season the chicken breasts with salt and pepper generously. Add to the pot and cook for about 5-7 minutes on each side until golden brown. Remove and set aside.
- In the same pot, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any golden brown bits from the bottom of the pot.
- Stir in the fettuccine pasta and heavy cream, ensuring the pasta is submerged. Bring to a gentle simmer.
- Return the cooked chicken to the pot on top of the pasta, cover, and let it simmer for 12-15 minutes until the pasta is al dente.
- Stir in the grated Parmesan cheese until melted and well mixed.
- Serve immediately, garnished with freshly chopped parsley or additional cheese if desired.
Notes
Use a large pot and stir occasionally to prevent sticking. Ensure you taste and adjust seasoning before serving.