Ingredients
Chicken
- 200 g / 7 oz chicken breast, cut in half horizontally
- Salt and pepper, to taste
- 1 tbsp olive oil
Pasta and Sauce
- 250 g / 8 oz fettuccine
- 2 cups milk, any fat %
- 1 1/2 cups chicken stock / broth
- 1 large garlic clove, minced
- 1/2 cup thickened / heavy cream (can use light cream or any cream)
- 3/4 cup freshly grated parmesan cheese (or 1/2 cup store bought parmesan)
Garnish
- Parsley, for garnish
- Extra freshly grated parmesan, for serving
Instructions
- Season and cook chicken: Sprinkle both sides of the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 2 minutes on each side until golden brown and cooked through. Remove the chicken and set aside to rest for 5 minutes. Slice before serving.
- Add liquids and garlic: In the same skillet, add milk, chicken broth, and minced garlic. Bring to a gentle simmer.
- Cook pasta: Add the fettuccine to the skillet, pushing it down if necessary to submerge. Stir the pasta every 30 seconds until it softens, about 3 minutes, to prevent sticking. Once softened, reduce heat to medium and stir every couple of minutes.
- Finish cooking pasta and sauce: After about 9 to 10 minutes, the pasta should be nearly cooked but the skillet will still have liquid. Add heavy cream and freshly grated parmesan cheese, stirring to combine.
- Simmer to thicken: Continue to simmer, stirring occasionally, for about 2 minutes until the sauce thickens and pasta is fully cooked. If the sauce becomes too thick or gluggy, add a splash of hot water to loosen it back to a silky texture.
- Season and serve: Adjust salt and pepper to taste. Serve immediately garnished with extra freshly grated parmesan and parsley. Enjoy your creamy, one-pot chicken Alfredo pasta!
Notes
- This recipe works well with any type of cream, including light cream, though richness will vary.
- Freshly grated parmesan melts better than store-bought, which often contains larger grains. Use 3/4 cup fresh or 1/2 cup store-bought.
- Remove from heat while the sauce is still saucy as it thickens quickly while serving.
- Cooking chicken separately ensures juicier, golden chicken pieces and prettier presentation.
- If brown bits stick to the pan (non non-stick), scrape larger ones off for a whiter sauce.
- Clear chicken stock improves sauce whiteness; some budget brands can be cloudy.
- If sauce thickens too much, add hot water to loosen it and continue cooking.
- You can dice chicken and cook with pasta but separately cooked chicken yields better texture and look.
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Category: Dinner
- Method: One pot stovetop cooking
- Cuisine: Italian-American
- Diet: Low Salt
Nutrition
- Serving Size: 400 g
- Calories: 491
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
