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 (approx. 500g) chicken breasts (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 my Thermapen). Remove to a plate and let them rest for 10 minutes, then slice.
- 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. Let it cook 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 about a minute to heat 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 (approx. 500g) chicken breasts (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 my Thermapen). Remove to a plate and let them rest for 10 minutes, then slice.
- 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. Let it cook 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 about a minute to heat 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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