One Pot Chicken Alfredo
Serves: serves 4
  • 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
  1. 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.
  2. 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.
  3. Remove from heat and stir in Parmesan cheese. Sprinkle with parsley and bacon crumbles, if desired.
Recipe by Kitchen Meets Girl at