Cheesy One-Pot Chicken Alfredo Pasta
This rich and creamy one-pot pasta dish features tender chicken and a velvety sauce that clings to every strand of pasta, making it the ultimate comfort food, ready in about 25-30 minutes.
Ingredients
For the Base
- 2 cups pasta Any short pasta works (penne, rotini, shells).
For the Chicken
- 1 lb chicken breast, diced Use boneless, skinless chicken thighs for a richer flavor.
- 2 tablespoons olive oil For cooking the chicken.
- Salt and pepper to taste Season to your preference.
For the Sauce
- 2 cups heavy cream For a lighter version, use half-and-half plus cornstarch.
- 1 cup grated Parmesan cheese Freshly grated for best results.
- 2 cloves garlic, minced Use extra minced garlic for stronger flavor.
To Serve
- Fresh parsley for garnish Chopped finely for brightness.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced chicken in a single layer and cook until browned, stirring so pieces cook evenly. Season lightly with salt and pepper.
- Add 2 cloves of minced garlic to the pot and cook for about 1 minute, stirring constantly.
Cooking
- Pour in 2 cups of heavy cream and bring to a gentle simmer over medium-low heat. Stir to combine and scrape up any browned bits from the bottom.
- Stir in 2 cups of pasta, ensuring it's submerged in the cream. Cook, stirring occasionally, until al dente—about 10-12 minutes.
- Remove from heat and stir in 1 cup of grated Parmesan cheese until melted and the sauce is creamy.
- Spoon into bowls and garnish with chopped fresh parsley.
Notes
For added flavor, consider lemon zest or steamed broccoli. Store leftovers in an airtight container for 3-4 days.