Description
A creamy and flavorful One Pot Chicken Alfredo Pasta recipe that combines tender chicken breast with fettuccine cooked in a luscious garlic-parmesan cream sauce, all made in a single skillet for easy cleanup and quick preparation.
Ingredients
Scale
Chicken
- 200 g / 7 oz chicken breast, cut in half horizontally
- Salt and pepper, to taste
- 1 tbsp olive oil
Pasta and Sauce
- 250 g / 8 oz fettuccine
- 2 cups milk, any fat percentage
- 1 1/2 cups chicken stock / broth
- 1 large garlic clove, minced
- 1/2 cup thickened / heavy cream
- 3/4 cup freshly grated parmesan cheese
Garnish
- Parsley, for garnish
- Extra freshly grated parmesan, for serving
Instructions
- Prepare and Season Chicken: Sprinkle salt and pepper evenly on both sides of the chicken breasts to season.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 2 minutes on each side until they turn golden brown and are cooked through. Remove the chicken onto a plate and let it rest for 5 minutes, then slice it while the pasta cooks.
- Combine Liquids and Garlic: In the same skillet, add the milk, chicken stock, and minced garlic. Bring the mixture to a gentle simmer.
- Add and Cook Pasta: Add the fettuccine to the skillet. Stir and move the pasta every 30 seconds to prevent sticking. Continue this for about 3 minutes until the pasta softens.
- Simmer Pasta: Reduce heat to medium and stir the pasta every couple of minutes. Around 9 to 10 minutes into cooking, the pasta should be nearly cooked with some liquid remaining at the bottom.
- Incorporate Cream and Parmesan: Add the heavy cream and freshly grated parmesan cheese to the skillet. Mix well to combine the sauce and coat the pasta.
- Thicken Sauce: Simmer the mixture for approximately 2 minutes, stirring occasionally, until the sauce thickens and pasta is fully cooked. If the sauce becomes too thick or gluggy, add a splash of hot tap water and stir to restore a silky consistency.
- Final Seasoning and Serve: Adjust salt and pepper to taste. Serve immediately, garnished with additional freshly grated parmesan and chopped parsley for freshness and color.
Notes
- This recipe works well with any type of cream, including lighter creams, though the richness of the sauce varies.
- Freshly grated parmesan melts better and creates a smoother sauce compared to store-bought grated parmesan; if using store-bought, reduce quantity to 1/2 cup.
- Remove the dish from heat while the sauce is still quite saucy since it thickens rapidly as it sits.
- Cooking the chicken separately makes it juicier and gives a golden-brown crust, improving both taste and appearance.
- If brown bits stick to the pan, scrape them off for a whiter sauce; also, clearer chicken stock leads to a whiter sauce.
- If the sauce becomes too thick, add hot water in small amounts to loosen it up and maintain a silky texture.
- Adjust cooking time and water as needed to achieve your preferred pasta texture, typically al dente.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 520
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
