One-Pot Chicken Alfredo Pasta

🕒 Total Time: 30 minutes

🍽️ Serves: 4

🧰 Kitchen Tools Needed:

• Large deep skillet or Dutch oven (with lid optional)

• Cutting board

• Sharp knife

• Wooden spoon or silicone spatula

• Measuring cups & spoons

• Grater (for fresh Parmesan)

• Tongs or spoon for serving

---

🧂 Ingredients:

• 1 tablespoon olive oil

• 1 pound (450g) boneless, skinless chicken breast, diced

• Salt and black pepper, to taste

• 3 cloves garlic, minced

• 4 cups (1L) low-sodium chicken broth

• 1 cup (240 ml) heavy cream

• 12 ounce (340g) fettuccine or penne pasta

• 1 cup (100g) freshly grated Parmesan cheese

• 2 tablespoon unsalted butter

• Fresh parsley, chopped (optional for garnish)

---

👩‍🍳 Instructions:

1. Cook the Chicken

• Heat olive oil in your large pot over medium-high heat.

• Add chicken, season with salt and pepper. Sear until fully cooked (about 5–7 minutes).

• Remove chicken from the pot and set aside.

2. Sauté the Garlic

• In the same pot, add garlic. Sauté for 30 seconds until fragrant.

3. Add Liquids and Pasta

• Pour in broth and cream. Stir.

• Add uncooked pasta. Mix to coat and bring to a boil.

• Reduce heat and simmer for 12–15 minutes, stirring occasionally, until pasta is al dente and sauce thickens.

4. Finish the Sauce

• Lower the heat. Stir in butter and Parmesan cheese until smooth and creamy.

• Return chicken to the pot and combine well. Warm through.

5. Serve

• Garnish with parsley and more Parmesan. Serve hot.

---

🧮 Macros (Per Serving, Estimated — based on 4 servings):

Macronutrient	Amount
Calories	~650 kcal
Protein	~38g
Carbohydrates	~45g
Fat	~35g
Fiber	~2g
Sugar	~3g
Net Carbs	~43g

 

---

📝 Optional Add-Ins & Variations:

• 🥦 Veggies: Add steamed broccoli, spinach, or mushrooms for more fiber.

• 🌶️ Spicy Kick: Add chili flakes when sautéing garlic.

• 🧄 Garlic Lovers: Use roasted garlic for a richer flavor.

• 🥛 Light Version: Swap heavy cream for half-and-half or evaporated milk (sauce will be thinner).