One Pot Chicken Alfredo Recipes

EASY ONE-POT CHICKEN ALFREDO

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.

ONE POT CREAMY GARLIC PARMESAN CHICKEN ALFREDO

Steps:

• Season chicken thighs with salt and pepper.
• Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
• Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.
• Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).
• Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
• Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired

QUICK ONE-POT CHICKEN ALFREDO

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.

ONE POT FETTUCCINE ALFREDO

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.

ONE-POT CHICKEN ALFREDO RECIPE BY TASTY

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!

ONE POT CHICKEN ALFREDO PASTA

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!

ONE POT CREAMY CHICKEN ALFREDO

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside and keep warm. Melt butter in the stockpot. Add shallot, and cook, stirring frequently, until translucent, about 2 minutes. Stir in garlic until fragrant, about 1 minute. Whisk in flour and basil until lightly browned, about 1 minute. Stir in chicken broth, scraping any browned bits from the bottom of the pot. Stir in half and half, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste. Stir in pasta, chicken and parsley. If the mixture is too thick, add more chicken broth as needed. Serve immediately, garnished with parsley, if desired.

ONE PAN CHICKEN ALFREDO RECIPE

Steps:

• Start by cutting chicken breasts into 1 inch pieces. Season with 1/2 a teaspoon of kosher salt and a few turns of pepper.
• Brown chicken in 2 tablespoons of olive oil over medium high heat, depending on how big your pan is you may need to brown in two batches to prevent over crowding.
• It does not need to be cooked through at this point, it will continue cooking as it simmers.
• Once chicken is browned, add two more tablespoons of olive oil and minced garlic and saute for about one minute.
• Add chicken broth, heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, and uncooked pasta to pan and stir.
• Once micture starts to bubble, cover and reduce to a simmer.
• Simmer for 15-20 minutes or until pasta is tender.
• Remove from heat and stir in shredded parmesan cheese.
• Season with additional salt and pepper as needed and sprinkle with fresh parsley.