Simple One Skillet Chicken Alfredo Pasta

By zhanghengshuo

3 Person

35 Minutes

0 Calories

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.

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

Method

01

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.
02

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.
03

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.
04

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.
05

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.
06

Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Alfredo Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Simple One Skillet Chicken Alfredo Pasta

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 3 servings
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 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

03 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.

04 Author