Description
Quick One-Pan Chicken Alfredo
Ingredients
2 boneless, skinless chicken breasts
12 oz (340g) fettuccine pasta
2 tbsp olive oil
3 garlic cloves, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup chicken broth
1 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish
Directions
Cook the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken for 5-7 minutes per side until golden brown and fully cooked. Remove from the skillet and let rest.
Make the sauce: In the same skillet, melt butter and sauté garlic for 1 minute. Add chicken broth and heavy cream, stirring well. Bring to a simmer.
Cook the pasta: Add uncooked fettuccine directly to the skillet, ensuring it’s fully submerged in the liquid. Cover and let it cook for 12-15 minutes, stirring occasionally, until the pasta is tender.
Add cheese and season: Stir in Parmesan cheese until the sauce thickens. Adjust salt and pepper to taste.
Slice chicken and serve: Slice the cooked chicken and place it on top of the creamy pasta. Garnish with fresh parsley and serve hot!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 550 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof one-pan Chicken Alfredo. First, pat your chicken breasts dry and season generously with salt and pepper. Heat the olive oil in a large, deep skillet or braiser over medium-high heat. Once hot, add the chicken and sear without moving for 5-7 minutes per side, until a deep golden crust forms and the internal temperature reaches 165°F. Transfer to a plate to rest. Reduce heat to medium, add butter to the skillet, and sauté the minced garlic for about 60 seconds until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Add the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
Next, break the fettuccine in half and submerge it fully in the simmering liquid. Cover the skillet and cook for 12-15 minutes, stirring every 4-5 minutes to prevent sticking, until the pasta is al dente and has absorbed much of the liquid. Uncover, reduce heat to low, and stir in the grated Parmesan cheese until fully melted and the sauce is creamy. Slice the rested chicken. To serve, divide the pasta among plates, top with sliced chicken, and garnish with fresh parsley.
Serving Suggestions
This rich and creamy dish pairs beautifully with simple sides to balance the meal. Serve with a crisp green salad tossed in a light vinaigrette or steamed broccoli or asparagus. For a restaurant-style touch, offer extra grated Parmesan and red pepper flakes at the table. A slice of crusty garlic bread is perfect for soaking up every last bit of the delicious Alfredo sauce.
How-to Summary
This one-pan Chicken Alfredo simplifies dinner by cooking pasta directly in the sauce. Sear seasoned chicken breasts and set aside. In the same pan, create a garlic-infused cream and broth base. Add uncooked fettuccine, cover, and simmer until pasta is tender. Finish by stirring in Parmesan to thicken the sauce, then top with sliced chicken and parsley.
Frequently Asked Questions
Can I use a different type of pasta? Yes, but the cook time will vary. Shorter pastas like penne work well; adjust liquid slightly and follow package cook times.
How can I make the sauce thicker? Let the sauce simmer uncovered for a few extra minutes after adding the cheese. The pasta will continue to absorb liquid as it sits.
Can I use half-and-half instead of heavy cream? It’s not recommended, as half-and-half may curdle when simmered. For a lighter option, use full-fat evaporated milk.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
Can I add vegetables to this dish? Absolutely. Add spinach in the last 2 minutes of cooking, or stir in sautéed mushrooms with the garlic.
Common Mistakes to Avoid
- Using pre-grated Parmesan cheese, which contains anti-caking agents and won’t melt as smoothly. Always grate your own.
- Overcrowding the pan when searing the chicken, which steams instead of sears. Cook in batches if necessary.
- Bringing the cream sauce to a rolling boil, which can cause it to separate or scorch. Maintain a gentle simmer.
- Not stirring the pasta occasionally while it cooks, leading to clumps and uneven cooking.
- Adding the cheese while the heat is too high, which can cause it to become grainy. Always stir it in over low heat.
Conclusion
This One-Pan Chicken Alfredo is the ultimate solution for a decadent, satisfying dinner with minimal cleanup. By cooking the pasta directly in the flavorful sauce, every strand is infused with creamy, cheesy goodness. Mastering the simple techniques of a proper sear and a gentle simmer ensures a restaurant-quality result at home. With the provided tips to avoid common pitfalls and creative serving ideas, this recipe is sure to become a reliable favorite for any night of the week.