Description
A simple and creamy one-pot chicken alfredo recipe that minimizes cleanup.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 12 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil. Add fettuccine and stir to prevent sticking.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.
- Stir in heavy cream and Parmesan cheese. Return chicken to the pot.
- Cook, stirring, until sauce has thickened and chicken is cooked through, about 5 minutes. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a richer sauce, you can add a tablespoon of butter along with the heavy cream.
- Adjust the amount of Parmesan cheese to your preference.
- If the sauce is too thick, add a splash more chicken broth or cream.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American