One Pot Chicken Alfredo
This easy and creamy One Pot Chicken Alfredo is ready in about 30 minutes – and tastes just as good as a dish that you’d order at your favorite Italian restaurant. Even better? Everything – including the pasta – is cooked in just one pot!
Holy moly, this is our new favorite weeknight pasta dish. I’m constantly trying new recipes and every time I find one I like I have a tendency to say “this is our new favorite,” but in this case it’s true. I found this one pot dish at Number 2 Pencil, and if you haven’t checked out Melissa’s site, you need to get on that, pronto. She has soooo many good recipes over there, like these Cake Mix Orange Sweet Rolls and this perfectly gorgeous Tortellini Soup.
Anyway, the Tall Boy slurped this dinner up like nobody’s business, and I had a hard time resisting seconds (watching the waist-line and all that). Paired with a nice salad and some garlic bread, this is such an easy dinner and is definitely family friendly. Plus, you can have it on your table in less time that it would take you to pick up take out and drive home, AND you only have to wash one dish when you’re done cooking!
Winner winner, chicken dinner.
I attempted to make this a little more calorie-friendly by using a low-carb noodle, fat-free half-and-half, and turkey bacon crumbles, but if you feel like living dangerously, I highly recommend going whole hog. But even with the fat-free half-and-half, this dinner was a.ma.zing.
I guess technically this isn’t a one-pot meal if you fry up your own bacon, but I happened to have some turkey bacon crumbles in the fridge and so I added those as an after-thought. You certainly don’t have to add bacon; this one-pot chicken alfredo will be just a great without it. Buuuuuuut, everything is better with bacon, right? 😉
If you’re looking for an easy weeknight dinner, you’ll definitely want to give this one a try.
- 3 tablespoons olive oil
- 1¼ pounds of boneless, skinless chicken breasts, diced into 1-inch pieces
- 2 cloves of garlic, minced
- salt, pepper, and garlic powder, to taste
- 1 (14 ounce) can chicken broth
- 1 cup half and half (I used fat-free) or heavy cream
- ½ pound spaghetti or fettuccine noodles, uncooked
- 2 cups Parmesan cheese, grated (fresh is best)
- for garnish: parsley and/or bacon crumbles
- Warm olive oil over medium-high heat in a large skillet or pot. Season chicken pieces with salt, pepper, and a sprinkling of garlic powder, and add to warmed oil to brown, about 6 minutes.
- Add garlic and cook for another 30 seconds. Add pasta, chicken broth and half-and-half. Bring the mixture to a boil; then cover pan and allow the mixture to simmer for 15 to 20 minutes, or until the pasta is tender. If the mixture is too thick, add more half-and-half as needed until desired consistency is reached.
- Remove from heat and stir in Parmesan cheese. Sprinkle with parsley and bacon crumbles, if desired.
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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