One Pot Creamy Garlic Parmesan Chicken Alfredo
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!
Servings: 4 people
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 1 pinch salt to season
- 1 pinch cracked pepper to season
- 2 tbsp olive oil divided
- 1 onion diced
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1/2 cup dry white wine optional
- 8 oz brown mushrooms sliced
- 2 cups chicken broth or stock
- 1 1/2 cups heavy cream divided, thickened cream, light cream, evaporated milk can also be used
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 8 oz dry pasta penne or fettuccini
- 1 1/2 cups parmesan cheese freshly grated
- 1 pinch fresh parsley chopped, 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
Storage, Reheating, & Make Ahead
- Fridge: Let your pasta cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days.
- Freezer: I highly recommend eating this fresh. Freezing is not ideal because cream-based sauces tend to separate and become grainy when thawed, and the cooked pasta will turn mushy.
- Reheating: The pasta naturally absorbs the liquid while it sits in the fridge. When reheating chicken alfredo, add a splash of milk, broth, or extra cream to the pot or bowl to bring the sauce back to life. Heat gently on the stovetop over low heat, stirring frequently. If using a microwave, warm it in short 30-second bursts, stirring in between so the sauce doesn't break.
Always grate your parmesan cheese straight from the block using a fine grater. Store-bought pre-shredded cheese is coated in anti-caking agents that stop it from melting smoothly, which will leave your sauce clumpy instead of silky!
Nutrition
Calories: 917kcal | Carbohydrates: 53g | Protein: 48g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 236mg | Sodium: 1.191mg | Potassium: 874mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1.657IU | Vitamin C: 4mg | Calcium: 555mg | Iron: 3mg