One-Pot Creamy Chicken Alfredo
Oh, pasta Alfredo. You’re so creamy and comforting. The only problem? Sometimes we want our comfort quickly, darn it, without a towering stack of dirty dishes. Presenting the ultimate solution: one-pot creamy chicken Alfredo from The Domestic Geek’s Meals Made Easy: A Fresh, Fuss-Free Approach to Healthy Cooking by Sara Lynn Cauchon.
Traditionally, you’d cook the pasta and sauce in at least two different pans, but in this 35-minute recipe, everything comes together in a single pot. Better yet, the unusual method makes for the creamiest results imaginable. So creamy, in fact, that Cauchon gives you permission to use skim milk if you choose—the results will still melt in your mouth. (Of course, if you feel like doubling down, heavy cream is totally acceptable too.)
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts, cut into ¾-inch pieces
Kosher salt and freshly ground black pepper
4 cups chicken broth
1 pound fettuccine
1 cup milk
2 garlic cloves, minced
½ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1. In a large sauce pot, heat the vegetable oil over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring regularly, until the chicken is browned, 6 to 8 minutes.
2. Add the broth, fettuccine, milk and garlic to the sauce pot. Bring the mixture to a boil, then cover and reduce the heat to medium. Cook, stirring frequently, until all the liquid has been absorbed and the pasta is fully cooked, 13 to 15 minutes.
3. Turn off the heat and stir in the Parmesan and parsley until the cheese has melted; season with salt and pepper.