One-Pot Chicken Alfredo

Ingredients

• 2 Chicken breasts (Boneless, cooked until golden and fully cooked)
• 1 tbsp Olive oil (For cooking the chicken)
• Salt (To taste; used for seasoning the chicken and sauce)
• Black pepper (To taste; used for seasoning the chicken and sauce)
• 1 tsp Paprika
• 1 tsp Garlic powder
• 0.5 tsp Onion powder
• 2 tbsp Butter (For sautéing the garlic)
• 3 cloves Garlic (Minced; source gives 3–4 cloves)
• 2 cups Chicken broth
• 1 cup Water
• 12 oz Fettuccine pasta
• 1 cup Heavy cream
• 0.75 cup Grated Parmesan cheese (Source gives ¾–1 cup; use additional Parmesan for garnish if desired)
• 1 tsp Italian seasoning
• 0.5 tsp Red pepper flakes
• Fresh parsley (For garnish)

Steps

1. 1

   Season both chicken breasts evenly with salt, black pepper, paprika, garlic powder, and onion powder.

2. 2

   Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the seasoned chicken and cook until golden on the outside and fully cooked through, turning as needed. Remove the chicken from the pan and set it aside.

3. 3

   Add the butter to the same pan and let it melt, using the residual heat and browned bits from the chicken.

4. 4

   Add the minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant but not browned.

5. 5

   Add the fettuccine to the pan. Pour in the chicken broth and water, making sure the pasta is as submerged as possible.

6. 6

   Bring the liquid to a simmer over medium heat. Cook the pasta for 10–15 minutes, stirring occasionally to prevent sticking and to help the noodles cook evenly, until tender and most of the liquid has been absorbed.

7. 7

   Add the heavy cream, grated Parmesan, Italian seasoning, and red pepper flakes. Season with additional salt and black pepper to taste.

8. 8

   Stir gently and let the mixture simmer until the Parmesan melts and the sauce thickens into a smooth, creamy Alfredo consistency. If the sauce becomes too thick, loosen it with a small splash of water or broth.

9. 9

   Slice the cooked chicken and arrange it on top of the creamy fettuccine.

10. 10

    Garnish with fresh parsley and extra Parmesan, then serve immediately.

Notes

The source does not specify an exact amount of salt, black pepper, or parsley. Cook chicken to an internal temperature of 165°F / 74°C. Serve immediately for the creamiest sauce; Alfredo sauce thickens as it stands.

Nutrition per serving

• main
• one-pot
• pasta
• Italian-inspired
• chicken
• comfort food
• weeknight dinner