One Pot Chicken Alfredo Pasta
This is not meant to be an authentic Italian pasta. It’s a quick mid-week meal that you can get on the table in just over 15 minutes and is stellar for effort vs output.
I don’t want to offend pasta-purists (or the entire nation of Italy for that matter!), and to be honest, I never thought I would ever share a (long-strand) one-pot-pasta recipe. I’ve previously declared on multiple occasions that I’m not a fan. I tried a couple of recipes, ended up with unevenly cooked pasta and a gluey sauce.
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Servings:3
Course:Dinner
Ingredients
- 200 g / 7oz chicken breast, cut in half horizontally
- Salt and pepper
- 1 tbsp olive oil
- 250 g / 8 oz fettuccine
- 2 cups milk, any fat %
- 1 1/2 cups chicken stock / broth
- 1 large garlic clove, minced
- 1/2 cup thickened / heavy cream (Note 1)
- 3/4 cup freshly grated parmesan (Note 2)
- Parsley, for garnish
Instructions
1. Sprinkle both sides of the chicken with salt and pepper.
2. Use a skillet large enough to fit the pasta.
3. Heat oil over medium high heat. add chicken and cook for 2 minutes on each side until golden and cooked through. Remove onto plate and rest for 5 minutes, then slice while pasta is cooking.
4. add milk, chicken broth and garlic. Bring to simmer then add pasta.
5. Move pasta around every 30 seconds or so until it is softened (around 3 minutes) so it doesn't stick. Once pasta is softened, reduce heat to medium and stir every couple of minutes.
6. at about 9 - 10 minutes, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. add cream and parmesan and mix.
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