One Pot Creamy Chicken Alfredo — Damn Delicious

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One Pot Creamy Chicken Alfredo

Disclosure: This post is sponsored by Walmart and SheKnows Media. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

A super simple, easy peasy chicken alfredo dinner! Everything – the chicken and even the pasta – all gets cooked in ONE single pot. Hello? Easiest clean up ever, right?!

Say hello to the best chicken alfredo dinner ever.

The alfredo sauce is completely homemade – and it so perfectly rich and creamy using just a handful of pantry ingredients.

But what I really love about this recipe is that it comes together in one. single. pot.

You know what that means. It means that there’s basically no clean up here.

The chicken and even the pasta comes together in the same pot!

And with Sam’s Choice Italia, this dish is even better. The pasta is hand crafted in Italy and directly imported to the United States, and with the authentic bronze cut of the pasta, the sauce will stick even better!

See, I told you. It really is the best alfredo.

One Pot Creamy Chicken Alfredo

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A super simple, easy peasy chicken alfredo dinner! Everything – the chicken and even the pasta – all gets cooked in ONE single pot. Hello? Easiest clean up ever, right?!

Ingredients:

  • 1 (17.6-ounce) package Sam’s Choice Italia Fusilloni Pasta
  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 2 1/2 tablespoons all-purpose flour
  • 1 teaspoon dried basil
  • 3/4 cup low sodium chicken broth
  • 2 cups half and half*
  • 3/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside and keep warm.
  3. Melt butter in the stockpot. Add garlic and shallot, and cook, stirring frequently, until translucent, about 2 minutes.
  4. Whisk in flour and basil until lightly browned, about 1 minute.
  5. Stir in chicken broth, scraping any browned bits from the bottom of the pot.
  6. Stir in half and half, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
  7. Stir in pasta, chicken and parsley. If the mixture is too thick, add more chicken broth as needed.
  8. Serve immediately, garnished with parsley, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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