One Pot Chicken Alfredo Recipe

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Despite its apparently Italian name, this recipe is pure American goodness. After all, who doesn't like pasta in a cheesy creamy white sauce, right? Especially with tender pieces of chicken. In fact, this is a recipe that I never get bored trying.

Is chicken Alfredo healthy?

Many people are concerned about their diet and eating well, which is a good thing. While some recipes are richer than others, and while I've already said this before, it's worth repeating: the food you make is often much healthier than the food served in restaurants.

You can control the ingredients you cook with. You can add salt, sugar and butter to your desired taste. Most importantly, you can avoid processed foods when preparing your meals at home.

I guarantee that this recipe is healthier than any version you can ask for in a restaurant. Plus, you can mix it in a dozen different ways by adding your favorite ingredients! I list some of mine below.

How is Alfredo chicken made?

Do you have a pot Then you can master this recipe tonight. First, you cook some chicken in a large skillet. When the chicken is cooked, remove it from the pan and set it aside. You will cut it later while the pasta is cooking.

Then, add the chicken stock, milk, and garlic to the pan. When hot, add the pasta; it is cooked right there in the pan. You will not need to drain or strain anything. I use penne, but you can use fettucine, farfalle, spaghetti, any way you want to eat.

Follow us on PINTEREST!

When the pasta is al dente, add the thick cream and the Parmesan cheese. Stir until sauce thickens, then test. You may need to adjust the seasoning a bit.

Add chicken and garnish with parsley. Cleaning is easy too, because you only have that pot! (And maybe the plate you served it on! Hopefully.)

What can you add to Chicken Alfredo?

The beauty of this classic recipe is that you can change it exactly how you want it. There are many ways to enjoy this dish, and here is a small sample of my favorite mixes:

  • Alfredo chicken with broccoli: Broccoli not only makes us feel a little better to eat pasta with cream sauce, but it also has a divine flavor. Add some small chopped broccoli flowers to the pasta when you add the cream, stir until green and tender, then add the chicken.
  • Alfredo chicken with bacon: Rich gets richer when you add a little bacon to the pan. Cook it when you are cooking the chicken breasts, then divide it into crumbs and add it again when you add the chicken
  • Alfredo chicken with mushrooms: Sliced ​​sauteed mushrooms are a godsend in this recipe. Cook them after the chicken breasts, then add them when the chicken returns to the pan.
  • Alfredo chicken and shrimp: There is nothing better than this. After stirring the cooked chicken and pasta in the sauce, add the shrimp; cook and stir until shrimp turn bright orange, 6 to 8 minutes more.
  • Alfredo chicken with spinach: A handful (or two) of baby spinach cooks quickly, tastes wonderful, and can be tossed with the chicken at the end.
  • Alfredo chicken with sun-dried tomatoes: Chopped and sun-dried tomatoes in the sauce add a nice depth of flavor and also a little color.
  • Alfredo chicken with vegetables: Frozen peas, blanched asparagus, or pitted black olives are a fantastic addition to Chicken Alfredo.
  • Alfredo Canned Chicken: Good quality canned chicken or roast roast chicken can be used to prepare this recipe and cut cooking time in half.
  • Grilled chicken Alfredo: Sign up to cook during the week and cook some more chicken breasts during the weekend; Prepare this recipe in just a few minutes on Tuesday night.
  • Chicken Cajun Alfredo: If you like a little more spice in what you eat, sprinkle a little Cajun seasoning on the cream and let the spices simmer.

See? There are many fun and delicious ways to dress up this simple dish.

How to reheat chicken Alfredo:

Relive the leftover pasta, up to 3 days after cooking, by placing it in a shallow ovenproof dish, covering it with aluminum foil, and baking at 350 degrees until heated through for about 20 minutes. (Remove the foil and add a pinch of Parmesan cheese within the last 5 minutes to make it more sticky.) You can also heat the pasta and sauce, covered, in a microwave or skillet over medium-low heat, stirring occasionally, until hot. .

What about chicken Alfredo?

Since this is a rich dish, I recommend a beautiful salad, and maybe a nice loaf of bread to get all that sauce on!

If you are looking for recommendations, I love this Italian antipasto salad.

If you ever wonder "Where can I find Chicken Alfredo near me?" The answer is closer than you think: One Pot Chicken Alfredo can be made in your own kitchen. It's comforting food at its best, and this recipe is the easiest, creamiest, and most comforting version out there. Cuisine: American, Italian Cooking time: 30 minutes Total time: 30 minutes Servings: 4 servings Calories: 682kcal

  • 2 boneless, skinless chicken breasts (about 1 pound, see notes)
  • Salt and freshly ground black pepper
  • 2 tablespoons of olive oil
  • 1 1/2 cups whole milk
  • 1 1/2 cups chicken broth
  • 2 garlic cloves, minced
  • 8 ounces fettucine
  • 1/2 cup thick cream
  • 1 cup freshly grated Parmesan cheese (4 ounces)
  • Chopped fresh parsley, for garnish
  • Season the chicken to taste on both sides with salt and pepper.
  • In a large skillet over medium-high heat, heat oil until bright. Add chicken and cook, without moving, until golden brown on one side, about 2 to 3 minutes.
  • Turn over and continue cooking until browned on the other side, about 2 to 3 minutes more. Reduce the heat, add 2 tablespoons of water to the pan and cover.
  • Cook until chicken registers 165 degrees on an internal thermometer, about 4 to 5 minutes more. Remove from the pan and let rest for 10 minutes. Slice.
  • Meanwhile, add milk, broth, and garlic to skillet and simmer. Add fettuccine and stir frequently for 3 minutes. Cook until al dente, about 9 more minutes.
  • Add thick cream and Parmesan until smooth. Simmer until sauce thickens, about 1 to 2 minutes more. Season to taste with salt and pepper (Parmesan is salty, so you probably won't need much salt).
  • Remove from heat and add the sliced ​​chicken. Garnish with parsley.

Recipe Notes

If your chicken breasts are extremely thick, you can cut them in half lengthwise to make sure the chicken is cooked through in the allotted time.


Calories :: 682kcal


0 Compartir