Description
A simple and creamy one-pot chicken alfredo pasta dish.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces fettuccine pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, combine the chicken, pasta, chicken broth, garlic, salt, and pepper.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and most of the liquid has been absorbed, stirring occasionally.
- Stir in the heavy cream, butter, and Parmesan cheese.
- Cook, stirring, until the sauce is creamy and the butter and cheese are melted.
- Season with additional salt and pepper if needed.
- Serve immediately.
Notes
- For a richer sauce, use half-and-half instead of heavy cream.
- You can add vegetables like broccoli or peas in the last 5 minutes of cooking.
- Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American