One Pan Chicken Alfredo
Make dinner easy and elegant with this one pan chicken alfredo. This recipe comes together in under 30 minutes and tastes better than restaurant alfredo!
Servings: 6 servings
Calories: 839kcal
Equipment
- 12" skillet
Ingredients
- 16 oz fettuccine pasta noodles
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 3-4 chicken breasts or thighs 1 1/2 pounds
For the Sauce:
- ¼ cup butter half a stick
- 4 cloves garlic minced
- 1½ cups heavy cream
- 1½ cups grated Parmesan cheese
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the fettuccine noodles according to the package directions. Drain and set aside.
- While the pasta cooks, dice the chicken into 1-inch cubes. Season with salt and pepper.
- Heat the olive oil in a large (12-inch) skillet over medium heat. Add the chicken and cook until browned and the internal temperature reaches 165°F. Remove the cooked chicken from the skillet and set it aside on a plate.
- In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Slowly pour in the heavy cream while whisking. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce begins to thicken.
- Stir in the grated Parmesan cheese and continue to stir until the cheese is fully melted and the sauce is smooth.
- Remove the skillet from the heat. Add the cooked noodles and chicken back to the skillet and toss everything together until well coated in the sauce.
Notes
- Add the salt slowly. Alfredo sauce can quickly become too salty because of the Parmesan cheese.
- Don't wipe out the pan between cooking the chicken and making the alfredo sauce! The process of scraping up the cooked chicken bits, called deglazing, adds a ton of flavor to the dish.
- Whenever possible, use freshly grated Parmesan. It melts more easily and creates a smoother, creamier sauce. Pre-shredded Parmesan can work in a pinch, but it may take a little longer to melt completely.
- Make sure you let the sauce thicken slowly and don't let it boil. Boiling Alfredo sauce can cause it to separate, which leaves you with an oily, chunky sauce.
- Feel free to add more cream if your sauce comes out too thick. If it's too thin, simply cook it longer until it thickens to your desired consistency.