One Pan Chicken Alfredo Recipe
Ingredients
- 4 tablespoon olive oil divided
- 1 1/2 pounds chicken breast diced
- 4 cloves garlic minced
- 1 quart low sodium chicken broth
- 2 cups heavy cream
- 1 pound penne pasta
- 4 cups parmesan cheese freshly shredded with microplane
- Salt and pepper
- parsley
Instructions
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Start by cutting chicken breasts into 1 inch pieces. Season with 1/2 a teaspoon of kosher salt and a few turns of pepper.
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Brown chicken in 2 tablespoons of olive oil over medium high heat, depending on how big your pan is you may need to brown in two batches to prevent over crowding.
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It does not need to be cooked through at this point, it will continue cooking as it simmers.
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Once chicken is browned, add two more tablespoons of olive oil and minced garlic and saute for about one minute.
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Add chicken broth, heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, and uncooked pasta to pan and stir.
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Once micture starts to bubble, cover and reduce to a simmer.
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Simmer for 15-20 minutes or until pasta is tender.
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Remove from heat and stir in shredded parmesan cheese.
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Season with additional salt and pepper as needed and sprinkle with fresh parsley.
Recipe Notes
Note: Keep pan covered while pasta and chicken simmer. This recipe has been recently updated to cook a full pound of pasta. If you are looking for the previous recipe, just divide the ingredient in half and use 1 pound of chicken. Cooking times remain the same.
Sauce will thicken as it cools and the pasta releases more starch.
Make sure to use heavy whipping cream.