One-Pot Chicken Alfredo
April 23, 2019
Jump to recipeIf you are hungry for a one-pot pasta recipe, then look no more! This One Pot chicken Alfredo is simple and delicious to make!
I don’t usually eat Alfredo but my husband loves any kind of pasta meal. He always picks pasta for dinner but sometimes it can take an effort to make pasta dishes and possibly a mess. But I have a solution and that is making it a one pot. I wanted to make something different with this pasta dish. Something with more flavor but still have a light taste so that cheesy sauce can stand out. I enjoy using creole for this recipe because it has a bite at first but then fades so you can enjoy the rest of the flavors.
The trick to this recipe is to go low and slow. If you have the heat too high, the pasta won’t cook fast enough and the sauce will burn. When you go low and slow, you get this beautiful, creamy sauce spreading over the slightly chewy pasta and tender chicken and broccoli.
I also like to use the wide ribbon fettuccini noodles. I have used thinner noodles as well but I love how much sauce the thicker noodles catch. I like using the fettuccini pasta brand from World Market that is imported from Italy. They are amazing! The pasta cooked so perfectly in the sauce and there is enough for another recipe.
I hope you enjoy this recipe as much as we do. It’s definitely a keeper!
Ingredients
- 8 oz. uncooked fettuccini pasta
- 1 Tbl. Olive oil
- 1-1 ½ lb. fresh or frozen boneless skinless chicken breast, diced into 1 inch cubes
- 3 cloves garlic, minced
- 1 (15 oz.) bag frozen broccoli florets, thawed
- 1 tsp. creole seasoning
- 1 pinch chili powder
- 3 Tbl. Unsalted butter
- 2 tsp. Lemon Juice
- 2 Tbl. Flour
- 3 cups skim milk
- 1 pinch nutmeg
- 1 ½ cups grated Parmesan cheese, plus more for garnishing
- 2 Tbl. fresh or dried parsley, chopped
- Salt + pepper to taste
Instructions
- In a large pot, heat the olive oil over medium-low heat. Add in the chicken, broccoli, and minced garlic. Cook until brown, about 7-10 minutes. Stir in creole seasoning and chili powder. Season with salt and pepper to taste.
- Remove contents from pot and set aside, leaving any juices in the pot.
- Add the butter and lemon juice. Once the butter is melted, whisk in the flour and cook for about 2 minutes until fully incorporated and the mixture becomes light brown.
- Slowly whisk in the milk and continue to whisk until there are no lumps remaining.
- Add in the pasta and cover the pot with a lid. Cook for 10 minutes, stirring occasionally, until thickened.
- Remove the lid and let cook for about 5-7 minutes until the pasta is el dente.
- Mix in the chicken, broccoli, nutmeg, parmesan cheese, and parsley until well combined.
- Serve with a garnish of cheese.
Ingredients
- 8 oz. uncooked fettuccini pasta
- 1 Tbl. Olive oil
- 1-1 ½ lb. fresh or frozen boneless skinless chicken breast, diced into 1 inch cubes
- 3 cloves garlic, minced
- 1 (15 oz.) bag frozen broccoli florets, thawed
- 1 tsp. creole seasoning
- 1 pinch chili powder
- 3 Tbl. Unsalted butter
- 2 tsp. Lemon Juice
- 2 Tbl. Flour
- 3 cups skim milk
- 1 pinch nutmeg
- 1 ½ cups grated Parmesan cheese, plus more for garnishing
- 2 Tbl. fresh or dried parsley, chopped
- Salt + pepper to taste
Instructions
- In a large pot, heat the olive oil over medium-low heat. Add in the chicken, broccoli, and minced garlic. Cook until brown, about 7-10 minutes. Stir in creole seasoning and chili powder. Season with salt and pepper to taste.
- Remove contents from pot and set aside, leaving any juices in the pot.
- Add the butter and lemon juice. Once the butter is melted, whisk in the flour and cook for about 2 minutes until fully incorporated and the mixture becomes light brown.
- Slowly whisk in the milk and continue to whisk until there are no lumps remaining.
- Add in the pasta and cover the pot with a lid. Cook for 10 minutes, stirring occasionally, until thickened.
- Remove the lid and let cook for about 5-7 minutes until the pasta is el dente.
- Mix in the chicken, broccoli, nutmeg, parmesan cheese, and parsley until well combined.
- Serve with a garnish of cheese.
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About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
