Cheesy One-Pot Chicken Alfredo Pasta
A creamy and flavorful pasta dish made with fettuccine, tender chicken, and a luscious Alfredo sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 8 ounces fettuccine pasta Boil according to package instructions until al dente.
- 2 cups cooked chicken, diced Use cooked chicken for convenience.
- 2 cups chicken broth Use low-sodium broth for less salt.
- 1 cup heavy cream Provides a rich and luxurious texture.
- 1 cup grated Parmesan cheese Freshly grated is recommended.
- 2 tablespoons olive oil For sautéing the garlic.
- 3 cloves garlic, minced Adds depth and aroma.
- salt and pepper to taste For seasoning throughout the cooking process.
- chopped parsley for garnish Adds color and freshness to the dish.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the cooked, diced chicken and sauté for 2-3 minutes until heated through.
- Add the chicken broth and heavy cream to the pot, bringing it to a gentle simmer.
- Carefully add the fettuccine pasta to the simmering liquid.
- Cook uncovered, stirring occasionally, for about 10-12 minutes until the pasta is al dente and the sauce has slightly thickened.
- Reduce the heat to low and stir in the grated Parmesan cheese.
- Season with salt and pepper to taste.
- If the sauce seems too thick, add a bit of reserved pasta water to reach your desired consistency.
- Remove from heat and transfer to serving plates.
- Garnish with fresh chopped parsley and serve warm.
Notes
Customize with your favorite vegetables or proteins. Leftovers can be stored for up to 3 days in the refrigerator or frozen for up to 2-3 months.