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Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! Ready and on the table in less than 20 minutes!
Crispy golden seared chicken is mixed through a super creamy garlic parmesan Alfredo sauce! Our favourite Chicken Alfredo recipe with the pasta cooked right in is perfect comfort food at its finest.
CHICKEN ALFREDO
Move over store-bought Alfredo sauces and even restaurant Alfredo. This chicken Alfredo recipe has the best homemade Alfredo sauce! SO MUCH FLAVOUR!
This recipe is for those emergency dinner moments — a throw-it-all-in-a-pot-recipe you can do in minutes! Just a simple pot and humble stove top needed.
Sear chicken thighs (or breasts) first to enjoy the crispy golden texture through the creamy pasta, then remove them to ensure a juicy chicken pieces. You’re more than welcome to dice the chicken first, sear, then leave in the pot to continue cooking with the rest of the ingredients on from Step 2 in the recipe box (at the end of this post).
TIPS FOR ONE POT ALFREDO
There are three main steps to this recipe. CHICKEN → ALFREDO SAUCE → PASTA.
The sauce I use includes wine. I love wine in this but you can leave it out all together if you wish.
If using wine, please use a good quality dry white wine. I use a $20 bottle of Pinot Grigio in most of my recipes on this site, but a good Sav Blanc or Chardonnay will suit the favours in this creamy sauce.
You can substitute the heavy cream (or thickened cream) with half and half or a reduced fat cooking cream to reduce the calories. You can also use evaporated milk depending on your dietary requirements.
Using freshly grated parmesan cheese enhances the flavour and ensures the cheese melts through the sauce. Please don’t use powdered parmesan.
Remove the pot off of the stove when the pasta is just cooked al dente (firm to the bite). The sauce begins to evaporate quickly into the hot pasta while it’s resting or waiting to be served.
Chicken Alfredo has never been easier!
ALFREDO SAUCE
The sauce in this recipe naturally thickens as the starch from the pasta is released into the sauce while cooking. If the sauce is too thick for your liking, add extra cream (or evaporated milk) in 1/4 cup increments until smooth and silky.
Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! Ready and on the table in less than 20 minutes! Seared chicken is mixed through a super creamy garlic parmesan flavoured pasta with white wine and mushrooms! A favourite Chicken Alfredo recipe!
Ingredients
1lbboneless skinless chicken thighsor breasts
1pinchsaltto season
1pinchcracked pepperto season
2tbspolive oildivided
1oniondiced
4clovesgarlicminced, or 1 tablespoon minced garlic
1/2cupdry white wineoptional
8ozbrown mushroomssliced
2cupschicken brothor stock
1 1/2cupsheavy creamdivided, thickened cream, light cream, evaporated milk can also be used
1pinchsaltto taste
1pinchpepperto taste
8ozdry pastapenne or fettuccini
1 1/2cupsparmesan cheesefreshly grated
1pinchfresh parsleychopped, to garnish
Instructions
Season chicken thighs with salt and pepper.
Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.
Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).
Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired
Notes
You can dice the chicken first, sear, then leave in the pot to continue cooking with the rest of the ingredients on from Step 2 if you wish.
Use a good quality dry white wine. Pinot Grigio, Sav Blanc or Chardonnay.
Substitute heavy creamy (or thickened cream) with half and half, light cream or evaporated milk.
If the sauce is too thick add hot water in 1/4 cup increments until smooth.
Use freshly grated parmesan cheese.
Remove the pot off of the stove while there’s still a bit of sauce in the bottom of the pot and the pasta is cooked al dente (firm to the bite). The sauce begins to evaporate quite quickly while it sits waiting to be served, and as you mix it through adjusting salt and pepper.
Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!
Really a delicious and pretty simple dish to cook.