Simple One Skillet Chicken Alfredo Pasta

( By zhanghengshuo )

  • easy
  • 3 servings
    • Prep : 10 Mins
    • Cook : 25 Mins
    • Total : 35 Mins
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One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. In between an evening featuring Kale and Quinoa Salad, and another dinner starring Cornmeal-Crusted Tilapia, I can rationalize this warm hug of a meal. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase.
Read More
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. In between an evening featuring Kale and Quinoa Salad, and another dinner starring Cornmeal-Crusted Tilapia, I can rationalize this warm hug of a meal. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase.
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    Simple One Skillet Chicken Alfredo Pasta

    • easy
    • 3 servings
    • 25 Minutes
    One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. In between an evening featuring Kale and Quinoa Salad, and another dinner starring Cornmeal-Crusted Tilapia, I can rationalize this warm hug of a meal. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase.
    Read More
    One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. In between an evening featuring Kale and Quinoa Salad, and another dinner starring Cornmeal-Crusted Tilapia, I can rationalize this warm hug of a meal. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase.
    Read Less
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    Simple One Skillet Chicken Alfredo Pasta
    Method
    Ingredients
      • 1/4 cup Chopped fresh flat-leaf parsley (optional)
      • 1 cup Freshly grated Parmesan
      • 1 1/2 cups Heavy (whipping) cream or half-and-half, warmed
      • 1 package Penne rigate or ziti
      • 4 cups Chicken broth, preferably low-sodium
      • 1 clove Minced garlic
      • 2 tablespoons Unsalted butter
      • Freshly ground black pepper
      • Kosher or coarse salt
      • 1 1/2 pounds Skinless, boneless chicken breasts
    • Step 1
      Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside but still a bit pink inside, about 4 minutes per batch (the pieces don’t have to be browned on all sides; two sides is fine). Transfer the chicken to a plate and set aside.
    • Step 2
      Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until fragrant, 30 seconds.
    • Step 3
      Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes.
    • Step 4
      Stir in the warm cream or half-and-half and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
    • Step 5
      Stir in the Parmesan until well incorporated, taste, and adjust the seasonings if needed. You can continue with the next step or see the Recipe Notes below for add-in suggestions.
    • Step 6
      Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
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      Sponsored Links
      Sponsored Links

      Simple One Skillet Chicken Alfredo Pasta

      • easy
      • 3 servings
        • Prep : 10 Mins
        • Cook : 25 Mins
        • Total : 35 Mins
      One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. In between an evening featuring Kale and Quinoa Salad, and another dinner starring Cornmeal-Crusted Tilapia, I can rationalize this warm hug of a meal. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase.
      01 Ingredients
        • 1/4 cup Chopped fresh flat-leaf parsley (optional)
        • 1 cup Freshly grated Parmesan
        • 1 1/2 cups Heavy (whipping) cream or half-and-half, warmed
        • 1 package Penne rigate or ziti
        • 4 cups Chicken broth, preferably low-sodium
        • 1 clove Minced garlic
        • 2 tablespoons Unsalted butter
        • Freshly ground black pepper
        • Kosher or coarse salt
        • 1 1/2 pounds Skinless, boneless chicken breasts
      Sponsored Links
      02 Method
      • Step 1
        Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside but still a bit pink inside, about 4 minutes per batch (the pieces don’t have to be browned on all sides; two sides is fine). Transfer the chicken to a plate and set aside.
      • Step 2
        Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until fragrant, 30 seconds.
      • Step 3
        Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes.
      • Step 4
        Stir in the warm cream or half-and-half and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
      • Step 5
        Stir in the Parmesan until well incorporated, taste, and adjust the seasonings if needed. You can continue with the next step or see the Recipe Notes below for add-in suggestions.
      • Step 6
        Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
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