Name: One-Pot Chicken Alfredo

Ingredients:

• 2 tablespoon extra-virgin olive oil
• 2 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 1 1/2 cup whole milk
• 1 1/2 cup chicken stock
• 2 cloves garlic, minced
• 8 oz. fetuccini
• 1/2 cup heavy cream
• 1 cup freshly grated Parmesan
• Chopped fresh parsley, for garnish

Instructions:

• Heat oil in a skillet over medium heat.
• Cook chicken until golden and no longer pink, about 8 minutes per side.
• Transfer to a plate to rest, then slice.
• To the pan, add milk, chicken stock and garlic.
• Season with salt and pepper and bring to a simmer.
• Add pasta, stirring frequently for about 3 minutes.
• Let cook about 8 minutes more, or to your desired doneness.
• Add cream and Parmesan and stir until combined.
• Simmer 2 more minutes, or until the sauce thickens, and season again with salt and pepper.
• Remove pan from heat and stir in sliced chicken.
• Serve immediately with parsley.

Comments: 20 minutes prep and 30 minutes total time
2/26/2018 - I used precooked chicken and a half box each of linguine and angel hair pasta. There was too much pasta so the result was quite dry. I used 1/2 teaspoon of salt substitute and 1 teaspoon of black pepper, and substituted 1 teaspoon of garlic powder for the minced cloves of garlic.
2/12/2019 - I started with 3 breasts, weighing 1.5 lb, so I scaled up the recipe. The amounts were 2 cups whole milk, 2 cups chicken bouillon, 3 cloves of garlic, 3 cups of uncooked rotini, 1 cup of heavy cream, 1 1/2 cup of grated Parmesan, 1 teaspoon of salt substitute, and 1/2 teaspoon of black pepper. I cooked the chicken with the burner set to # 3. When it was finished, it looked too juicy in the pan, but it firmed up quickly afterwards.
2/11/2023 - I had 0.9 lb chicken breast tenders which I cooked for over 7 minutes on the first side and 3 minutes on the second. I substituted bouillon for the stock and 2% milk for whole. For the pasta, I used linguine that was cooked separately. There was a lot of liquid in the pan when I served it.
10/18/2026 - I had two chicken breasts, weighing 1.25 lb. I used 1 cup of 2% milk, 1 1/2 cup of vegetable stock, 1/2 cup of heavy cream, 1 teaspoon of garlic powder, 1 cup of Parmesan cheese, and half a bag of Rummo shells pasta. I cooled the chicken 10 minutes on each side, covering the pan during the second side. It might have been overcooked and was a little tough. I mistakenly added the heavy cream with the other liquids. I cooked the pasta according to the recipe, which was a little longer than the 11 minutes called for by the manufacturer, but it was a little tough. I served it with Acorn Squash with Fruit as a side/salad.

Source: http://www.delish.com/cooking/recipe-ideas/recipes/a53695/one-pot-chicken-alfredo-recipe/

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