One Pot Chicken Alfredo Recipe
If you ever find yourself wondering “Where can I find Chicken Alfredo near me?” the answer is closer than you think: One Pot Chicken Alfredo can be made right in your own kitchen. It’s comfort food at its finest, and this recipe is the easiest, creamiest, most comforting version out there.
Servings 4 servings
- 2 chicken breasts boneless, skinless (about 1 pound, see notes)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 cups whole milk
- 1 1/2 cups chicken broth
- 2 cloves garlic minced
- 8 ounces fettucine
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese (4 ounces)
- Fresh parsley minced, for garnish
Season chicken to taste on both sides with salt and pepper.
In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook, without moving, until browned on one side, about 2 to 3 minutes.
Flip and continue to cook until browned on the other side, about 2 to 3 minutes longer. Reduce heat, add 2 tablespoons water to the skillet, and cover.
Cook until the chicken registers 165 degrees on an internal thermometer, about 4 to 5 minutes longer. Remove from pan and let rest for 10 minutes. Slice.
Meanwhile, add milk, broth, and garlic to skillet and bring to simmer. Add fettuccine and stir frequently for 3 minutes. Cook until al dente, about 9 minutes longer.
Stir in heavy cream and parmesan until smooth. Simmer until sauce thickens, about 1 to 2 minutes longer. Season to taste with salt and pepper (the parmesan is salty, so you probably won't need much salt).
Remove from heat and stir in sliced chicken. Garnish with parsley.
- If your chicken breasts are extremely thick, you can slice in half lengthwise to ensure the chicken is cooked through in the allotted time.
Calories: 681kcal | Carbohydrates: 48g | Protein: 46g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 192mg | Sodium: 899mg | Potassium: 801mg | Fiber: 2g | Sugar: 6g | Vitamin A: 871IU | Vitamin C: 8mg | Calcium: 433mg | Iron: 2mg