One Pot Chicken Alfredo: Weeknight Dinner Savior
Creamy, quick one-pot chicken Alfredo that comes together in minutes for an easy weeknight dinner.
Servings: 6 servings
Ingredients
- 16 ounces dry pasta
- 1 tablespoon butter
- 1 teaspoon chopped garlic or shallots
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese freshly grated recommended
- 2 cups cooked chicken shredded or diced
- salt to taste
- chopped chives for garnish, optional
- mozzarella cheese optional, for melting/browning
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; reserve 1 tablespoon pasta cooking water if desired, then drain and set the pasta aside.
- Return the same large pot to the stove over medium heat and melt 1 tablespoon butter.
- Add the chopped garlic or shallots and sauté until fragrant and tender, about 1 minute.
- Pour in 1/2 cup heavy cream and add 1/2 cup grated Parmesan; stir until the cheese begins to melt and the sauce is smooth.
- Add the drained pasta and 2 cups cooked chicken to the sauce, tossing to combine; if the sauce seems too thick, stir in up to 1 tablespoon reserved pasta water.
- Season to taste with salt (and pepper if desired), then sprinkle with chopped chives and top with mozzarella if using.
- If you want melted, browned mozzarella, place the pot under a preheated broiler for 1–2 minutes until the cheese is bubbly and lightly golden, watching carefully.
Equipment
- Large Pot
- Colander
- Wooden spoon or spatula
Notes
- Use freshly grated Parmesan for a smoother sauce.
- Reserve a tablespoon of pasta water to loosen the sauce if needed.
- Shred or dice the cooked chicken for even distribution.
- Watch closely when broiling to avoid burning the cheese.