One-Pot Creamy Chicken Alfredo

Rich and creamy fettuccine alfredo with tender chicken, all cooked in a single pot. The pasta cooks directly in the sauce for maximum flavor absorption and minimal dishes to wash.

Ingredients

• 1.5 lbs boneless skinless chicken breast, cubed
• 12 oz fettuccine pasta
• 2 cups chicken broth
• 1.5 cups whole milk
• 1 cup heavy cream
• 1 cup parmesan cheese, freshly grated
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg
• 2 tbsp fresh parsley, chopped

Method

1. Heat olive oil and butter in a large deep pot or Dutch oven over medium-high heat. Season cubed chicken with salt and pepper.
2. Sear chicken pieces in a single layer until golden on all sides, about 5-6 minutes. Remove to a plate.
3. In the same pot, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth, milk, and heavy cream. Bring to a boil.
4. Add fettuccine, pressing it down into the liquid. Reduce heat to medium and cook, stirring frequently to prevent sticking, until pasta is al dente and sauce has thickened.
5. Return the seared chicken to the pot. Stir in grated parmesan cheese and nutmeg. Cook for 2-3 minutes until the cheese is melted and the sauce is creamy.
6. Remove from heat. The sauce will continue to thicken as it sits. If too thick, stir in a splash of milk.
7. Serve in bowls garnished with fresh parsley and extra parmesan.

Chef's note: Stir frequently while the pasta cooks to prevent sticking to the bottom of the pot. The starch released from the pasta cooking directly in the sauce is what makes it so creamy. One pot means one thing to wash; line the pot with a note to soak it immediately after serving.

Nutrition per serving

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