One Pot Alfredo Recipes

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QUICK ONE-POT CHICKEN ALFREDO



Quick One-Pot Chicken Alfredo image

The beauty of this chicken Alfredo is that it's done in less than thirty minutes, ingredients are minimal, and there is only one pan to wash! The thinly sliced chicken breasts are what allows this to cook so much faster.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 9

½ pound skinless, boneless chicken breasts
½ teaspoon garlic salt
½ teaspoon Italian seasoning
1 tablespoon olive oil
2 cups milk
1 large clove garlic, minced
8 ounces fettucine, broken in half
½ cup heavy whipping cream
¾ cup freshly grated Parmesan cheese, plus more for serving

Steps:

  • Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate.
  • Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes.
  • Serve immediately and garnish with additional Parmesan cheese if desired.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.7 g, Cholesterol 98.3 mg, Fat 24.2 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 12.2 g, Sodium 550.4 mg, Sugar 7.8 g

ONE POT CHICKEN ALFREDO PASTA



One Pot Chicken Alfredo Pasta image

Recipe video above. Pasta in a silky, creamy sauce with tender, juicy chicken, all made in ONE POT! (Well, pan:) )

Provided by Nagi

Categories     Dinner

Time 15m

Number Of Ingredients 10

200 g / 7oz chicken breast, cut in half horizontally
Salt and pepper
1 tbsp olive oil
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 (Note 1)
3/4 cup freshly grated parmesan (Note 2)
Parsley, for garnish

Steps:

  • Sprinkle both sides of the chicken with salt and pepper.
  • Use a skillet large enough to fit the pasta.
  • Heat oil over medium high heat. Add chicken and cook for 2 minutes on each side until golden and cooked through. Remove onto plate and rest for 5 minutes, then slice while pasta is cooking.
  • Add milk, chicken broth and garlic. Bring to simmer then add pasta.
  • Move pasta around every 30 seconds or so until it is softened (around 3 minutes) so it doesn't stick. Once pasta is softened, reduce heat to medium and stir every couple of minutes.
  • At about 9 - 10 minutes, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add cream and parmesan and mix.
  • Simmer, stirring occasionally, for ~2 minutes, until sauce is thickened and pasta is cooked. If you cook it too long and the sauce goes gluggy, add a splash of hot tap water - will go back to silky with a few tosses.
  • Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley!

Nutrition Facts : ServingSize 400 g, Calories 491 kcal

ONE POT FETTUCCINE ALFREDO



One Pot Fettuccine Alfredo image

Quick and easy fettuccine alfredo recipe, made in one pot, with simple ingredients on stovetop. This 30 minute meal is rich, creamy and loaded with parmesan cheese.

Provided by Abeer

Categories     Main Course

Time 30m

Number Of Ingredients 10

2 cups Milk (Whole or 2%)
1.5 cups Chicken broth (Low sodium)
1 tbsp Garlic
Salt (To taste)
Pepper (To taste)
1-2 tsp Italian seasoning (Optional)
8 oz Fettuccine (Uncooked)
1/2 cup Heavy cream
1 cup Parmesan cheese (Shredded)
1 tsp Parsley (For garnish)

Steps:

  • In a large nonstick pot, add milk, broth, garlic, salt, pepper, Italian seasoning and bring to a simmer over medium high heat.
  • Add uncooked fettuccine and mix everything together. Let it cook over (without lid) over medium heat until pasta is almost cooked (usually 9 minutes). Be sure to mix pasta every few minutes to prevent sticking.
  • Add heavy cream and parmesan cheese and mix and cook until sauce is reduced and becomes thick.
  • If the pasta is still not fully cooked, add some more milk and let it cook for a few more minutes. If the sauce becomes too thick, add a little milk to to make it smooth again.
  • Garnish with parsley and more freshly grated parmesan cheese and enjoy.

Nutrition Facts : Calories 500 kcal, Carbohydrate 48 g, Protein 21 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 117 mg, Sodium 799 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

ONE-POT CHICKEN ALFREDO RECIPE BY TASTY



One-Pot Chicken Alfredo Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, garlic cloves, chicken broth, heavy cream, penne pasta, grated parmesan cheese, parsley

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
2 chicken breasts, cubed
3 cloves garlic cloves, minced
14 oz chicken broth
1 cup heavy cream
½ lb penne pasta, uncooked
1 ½ cups grated parmesan cheese
parsley, optional, for garnish

Steps:

  • In a pot, heat the oil and brown the chicken.
  • Add garlic, and sauté for about a minute.
  • Add broth, cream, and pasta, and bring to a boil.
  • Cover and reduce the heat to a simmer for 15-20 min.
  • Turn off heat and stir in parmesan cheese.
  • Top with parsley if desired.
  • Enjoy!

Nutrition Facts : Calories 984 calories, Carbohydrate 69 grams, Fat 62 grams, Fiber 1 gram, Protein 41 grams, Sugar 8 grams

EASY ONE-POT CHICKEN ALFREDO



Easy One-Pot Chicken Alfredo image

A lightened up, quick-and-easy interpretation of chicken Alfredo! Made all the better by using only one pot!

Provided by Kim

Categories     Main Dish Recipes     Pasta     Chicken

Time 30m

Yield 6

Number Of Ingredients 15

2 tablespoons vegetable oil
2 boneless, skinless chicken breasts, cut into 1-inch cubes
1 large onion, diced
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups unsweetened almond milk
1 teaspoon dried basil
¾ teaspoon dried oregano
1 pinch ground nutmeg
16 ounces tricolor rotini pasta
1 cup grated Parmigiano-Reggiano cheese, or more to taste
¼ cup Greek yogurt

Steps:

  • Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine.
  • Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally.
  • Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.

Nutrition Facts : Calories 489.2 calories, Carbohydrate 65.4 g, Cholesterol 38.7 mg, Fat 12.8 g, Fiber 3.5 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 538.8 mg, Sugar 6.5 g

ONE-POT CAJUN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY



One-pot Cajun Fettuccine Alfredo Pasta Recipe by Tasty image

Here's what you need: chicken breasts, cooked andouille sausage, olive oil, garlic, bell peppers, medium onion, milk, fettuccine pasta, parmesan cheese, fresh parsley, cayenne pepper, garlic powder, paprika, onion powder, dried oregano, dried thyme, salt, pepper

Provided by Vaughn Vreeland

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

2 chicken breasts, sliced
1 lb cooked andouille sausage
4 tablespoons olive oil
3 cloves garlic, minced
3 bell peppers, diced
1 medium onion, diced
6 cups milk, whole preferred
1 lb fettuccine pasta, uncooked
¾ cup parmesan cheese, plus more for serving
3 tablespoons fresh parsley, chopped, plus more for serving
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper

Steps:

  • In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.
  • In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.
  • Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.
  • Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.
  • Remove the meat from the pot and add the remaining olive oil.
  • Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.
  • Add the milk and stir so that the seasoning is incorporated into the liquid.
  • Turn the heat to high and bring to a boil.
  • Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.
  • On low heat, add the meat back in and stir so that it's evenly incorporated.
  • Add the cheese and parsley, and stir. Remove from the heat.
  • Enjoy!

Nutrition Facts : Calories 880 calories, Carbohydrate 80 grams, Fat 40 grams, Fiber 4 grams, Protein 48 grams, Sugar 19 grams

ONE POT CHEESY CHICKEN ALFREDO RECIPE



One Pot Cheesy Chicken Alfredo Recipe image

One Pot Cheesy Chicken Alfredo is an easy dish that's prepared in just ONE pan. The creamy sauce mixed with warm Alfredo pasta makes this a family favorite.

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 11

3 Tablespoons olive oil
3 boneless, skinless chicken breasts ((diced into bite sized pieces))
salt and pepper (to taste)
½ teaspoon Italian seasoning
2 teaspoons minced garlic
2 cups Chicken Broth
1½ cups heavy cream
2 cups penne pasta (uncooked)
¼ teaspoon dried basil
2 cups freshly grated Parmesan cheese
¾ cup shredded Mozzarella cheese

Steps:

  • Add oil to large skillet and heat over medium-high heat.
  • Add chicken and season with salt and pepper and Italian seasoning.
  • Saute for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and saute for another minute.
  • Pour in chicken broth, cream, pasta and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.
  • Remove from heat and add Parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in.
  • Serve warm.

Nutrition Facts : Calories 662 kcal, Carbohydrate 32 g, Protein 34 g, Fat 44 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 158 mg, Sodium 975 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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