One-Pot Chicken Alfredo Casserole
A comforting and quick family meal featuring creamy sauce, tender chicken, and pasta all cooked in one pot. Perfect for busy weeknights and gatherings!
Ingredients
Pasta
- 2 cups rotini pasta or your favorite pasta shape
Chicken
- 1 pound boneless, skinless chicken breasts, diced feel free to substitute with turkey or tofu
Broth and Dairy
- 2 cups chicken broth homemade or store-bought
- 1 cup heavy cream swap for half-and-half or Greek yogurt for a lighter take
- 1 cup grated Parmesan cheese freshly grated for the best flavor
Aromatics
- 2 cloves garlic, minced fresh garlic provides depth; garlic powder works in a pinch
- 1 teaspoon Italian seasoning or your favorite herb blend
- Salt and pepper to taste
Vegetables
- 1 cup frozen peas you can also use broccoli or spinach
- Fresh parsley, chopped optional, for garnish
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil and add your rotini pasta. Cook until just al dente, about 7-8 minutes. Drain and set aside.
Sautéing the Chicken
- In the same pot, add a splash of olive oil over medium heat. Once hot, add your diced chicken. Season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes until no longer pink.
Adding Garlic
- Toss in the minced garlic and cook for another minute.
Creating the Sauce
- Pour in the chicken broth and heavy cream. Stir well, letting those flavors blend together beautifully.
Mixing in the Pasta
- Add the cooked rotini back into the pot. Stir until every piece of pasta is well coated with the creamy sauce.
Adding Cheese and Peas
- Gradually mix in the grated Parmesan cheese, letting it melt and create a luscious, cheesy sauce.
- Stir in the frozen peas, allowing them to heat through.
Serving
- Spoon the casserole into bowls, garnishing each with freshly chopped parsley if desired.
Notes
You can modify this recipe to include whole grains or extra vegetables. Spice it up with crushed red pepper flakes or add some sundried tomatoes for extra flavor.