This delicious one pot chicken alfredo recipe appeared in the Delish Super-Easy Pastas! magazine. It cooks in just under 30 minutes which makes it a perfect dish to make for any occasion. Great for any night of the week and if you’re looking to make something special for a date night or Valentine’s.
It's definitely going to be a new favourite in our house. The creamy cheesy sauce is full of flavour, together with tender golden chicken and pasta. A dish that we could eat until we burst!!
Tips
- Chicken - skinless boneless chicken thighs will also work well.
- This chicken alfredo recipe is easily halved if you’re cooking for less people.
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How to make this Chicken Alfredo
Ingredients
- 2 tbsp extra virgin olive oil
- 2 chicken breasts (approx. 500g, see Tips)
- salt and freshly ground black pepper
- 360ml milk (I use semi-skimmed)
- 360ml chicken stock (made using a stock cube or pot)
- 2 cloves garlic, crushed
- 240g fettuccine, tagliatelle or spaghetti
- 120ml double cream (I use Elmlea to reduce calories!)
- 85g parmesan, grated
- freshly chopped parsley, to garnish
Instructions
- Heat the oil over a medium high heat in a large skillet. Season both sides of the chicken with salt and freshly ground black pepper. Cook for around 8 minutes on each side, until golden and cooked through (I check that the temperature is around 72C to 74C using a meat thermometer). Remove to a plate and let them rest for 10 minutes, then slice.
- Reduce the heat to medium and add the milk, stock and garlic to the skillet. Season with salt and freshly ground black pepper and bring to a simmer. Add your choice of pasta and stir frequently for about 3 minutes, then let it simmer gently for another 8 minutes, until the pasta is al dente.
- Stir in the cream and grated parmesan and simmer for about a minute until the sauce thickens.
- Add the sliced chicken to the pan, stir for another minute to heat the chicken through and then remove the pan from the heat. Garnish with the chopped parsley…and enjoy!
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Chicken Alfredo
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 2 chicken breasts (approx. 500g, see Notes)
- salt and freshly ground black pepper
- 360 ml (1 ½ cups) milk (I use semi-skimmed)
- 360 ml (1 ½ cups) chicken stock (made using a stock cube or pot)
- 2 cloves garlic crushed
- 240 g (8.5 oz) fettuccine, tagliatelle or spaghetti
- 120 ml (½ cup) double cream (I use Elmlea to reduce calories!)
- 85 g (3 oz) parmesan grated
- freshly chopped parsley to garnish
Instructions
- Heat the oil over a medium high heat in a large skillet. Season both sides of the chicken with salt and freshly ground black pepper. Cook for around 8 minutes on each side, until golden and cooked through (I check that the temperature is around 72C to 74C using a meat thermometer). Remove to a plate and let them rest for 10 minutes, then slice.
- Reduce the heat to medium and add the milk, stock and garlic to the skillet. Season with salt and freshly ground black pepper and bring to a simmer. Add your choice of pasta and stir frequently for about 3 minutes, then let it simmer gently for another 8 minutes, until the pasta is al dente.
- Stir in the cream and grated parmesan and simmer for about a minute until the sauce thickens.
- Add the sliced chicken to the pan, stir for another minute to heat the chicken through and then remove the pan from the heat. Garnish with the chopped parsley…and enjoy!
Notes
- Chicken - skinless boneless chicken thighs will also work well.
- This chicken alfredo recipe is easily halved if you’re cooking for less people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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