One Pot Chicken Fettuccine Alfredo
A creamy and indulgent pasta dish made with tender chicken, fettuccine, and a rich alfredo sauce, all cooked in one pot for minimal cleanup and maximum flavor.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Tender and juicy, providing the protein backbone of the dish.
- 8 ounces fettuccine pasta Fresh or dried, the star that captures the delicious alfredo sauce.
- 2 cups chicken broth For depth of flavor; low-sodium is recommended to control salt levels.
- 1 cup heavy cream The secret to that indulgently creamy sauce.
- 1 tablespoon olive oil To prevent sticking and add a touch of richness.
- 4 cloves fresh garlic, minced For aromatic depth; a must for that homemade flavor.
- 1 cup grated Parmesan cheese The flavor bomb that brings everything together; freshly grated is ideal.
- Salt and pepper, to taste Essential for balancing flavors.
- 1/4 cup fresh parsley, chopped For garnish; adds a lovely pop of color and freshness.
Instructions
Preparation
- Season the chicken breasts with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken for about 6-7 minutes on each side, until golden brown and cooked through. Remove and set aside.
- In the same pot, add the minced garlic and sauté for about a minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pot to incorporate any flavorful bits left from cooking the chicken. Bring the broth to a gentle boil.
Cooking
- Add the fettuccine directly into the boiling broth. Cook for about 10 minutes, stirring occasionally, until the pasta is al dente.
- Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce thickens.
- Slice the cooked chicken and return it to the pot. Toss everything together to coat the pasta and chicken evenly. Taste and adjust seasonings if necessary.
- Serve immediately, topped with fresh chopped parsley.
Notes
Healthier Swaps: Substitute heavy cream with half-and-half or Greek yogurt for a lighter version. Add Vegetables: Toss in some spinach, peas, or sun-dried tomatoes during the last few minutes of cooking for added color and nutrition. Flavor Upgrades: A splash of white wine before adding the broth can add an elegant touch.