Go Back
Print

One Pot Chicken Alfredo

Course One pot
Keyword alfredo, cheese, chicken, pasta
Servings 4

Ingredients

  • 8 oz. uncooked fettuccini pasta
  • 1 Tbl. Olive oil
  • 1-1 ½ lb. 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.