Description
Experience the ultimate weeknight comfort with this efficient one-pot chicken alfredo. By cooking the pasta directly in a savory broth and heavy cream emulsion, you achieve a restaurant-quality, velvety sauce that clings perfectly to every noodle. This streamlined recipe minimizes cleanup while maximizing flavor, making it a perfect solution for busy schedules seeking a hearty, homemade Italian-American meal without the fuss.
Ingredients
8 ounces fettuccine
1 pound chicken breast, diced into 1-inch cubes
1 cup heavy cream
2 cups chicken broth
1 cup parmesan cheese, freshly grated
3 cloves garlic, minced
2 tablespoons unsalted butter
0.5 teaspoon black pepper
Instructions
Place a large skillet over medium-high heat and melt the butter.
Add the diced chicken and sear until golden brown.
Stir in the minced garlic and sauté until fragrant.
Pour in the chicken broth and heavy cream then bring to a gentle simmer.
Add the dry fettuccine, ensuring noodles are submerged.
Simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened.
Stir in the parmesan cheese and black pepper until fully melted and creamy.
Serve immediately.
Notes
Ensure the chicken broth is low sodium to better control the final salt level. If sauce becomes too thick, add a small splash of pasta water. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Summer Desserts
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 2g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg