One Pan Chicken Alfredo
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REVIEWS)
PREP:
5 minutes
TOTAL:
SERVES:
This One Pan Chicken Alfredo recipe is loaded with tons of flavor. With a from-scratch cream alfredo sauce, Italian herb seasoned chicken.
And the fettuccini noodles are tossed in and soak up the alfredo sauce as everything cooks in one pan.
Takes 20 minutes to make, and 2 minutes to clean up. This recipe is a weeknight must!
The alfredo is made with fresh and simple ingredients:
- Heavy Cream
- MilkÂ
- Chicken Broth
- Salt and Pepper
- Fresh Oregano
- Fresh Grated Parmesan
I used Just BARE chicken breast fillets, which are already hand trimmed, so half the work is already done! Just cut into bite sized strips and you’re ready to toss them in the pan and brown them.Â
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How to make one pan chicken alfredo
The process is very similar to a one pan mac and cheese.Â
Brown the chicken: Before anything you can to get some flavor into your chicken. Cooking it after the liquid is going to just boil it making it boring. Brown the chicken with a little oil and minced garlic. Cook it until your chicken turns a nice golden brown.Â
If you have a young helper, it may not reach that desired effect, but hey at least they’re learning!Â
Add the liquids:Â once the chicken is cooked, pour in your chicken broth and milk (HOLD OFF ON THE HEAVY CREAM FOR NOW) and reduce your heat.
You don’t want this to boil because you want to allow your pasta to absorb that extra liquid rather than it steam off.Â
Add the pasta: I like fettuccini for my alfredo. My son has become partial to angel hair, so this maybe have to be a serious family meeting prior to making this recipe.Â
Keep a fork on hand as you might need to stir the pasta around as it begins to soften to keep the noodles from sticking.Â
Adding the final touches
Add the cream, cheese and season: Once your chicken alfredo has been simmering long enough for your pasta to be cooked and the sauce has reduced, its time to add your seasonings.Â
Add your heavy cream in and stirk it around to get it to thicken up, then add your cheese. I like using fresh parm, but off the shelf works too.
Add in a little salt and pepper to taste and fresh oregano and Italian parsley and you’re set.
Want to add an extra kick? add a few shakes of my italian seasoning
 
One pan chicken alfredo is such a delicious recipe. And the huge plus is how simple it is to put together.Â
These are the recipes that I love to get the kids involved in the kitchen. I mean, you see the photos. My son basically did the whole thing himself.Â
Ok, with a little adult supervision of course!Â
One Pan Chicken alfredo is a classic dish that is extremely family friendly. I mean Brayden asked for seconds and that is hard to come by with this picky eater.Â
It takes a few more minutes to put together than getting an off the shelf alfredo sauce, but when you know every ingredient that just went into your recipe, you can’t beat that piece of mind.Â
And a few less dishes to clean after dinner? Who is going to complain about that?Â
One Pan Chicken Alfredo
Ingredients
- 2 ct Just BARE Chicken Breast Fillets
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 1/2 cup whole milk
- 1 1/2 cup chicken broth
- 8-10 oz fettuccine noodles
- 1/2 cup heavy whipping cream
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp fresh oregano
- 1/2 cup fresh grated parmesan
Instructions
- Mince garlic and cut your chicken into small strips and season with salt and pepper. Place in a large skillet over medium heat with 2 tbsp olive oil and minced garlic. Brown for about 5 minutes
- Pour in chicken broth and milk. Add fettuccine and let simmer for about 8-10 minutes until noodle are cooked.
- Stir in cream, and Parmesan and continue to simmer until thickened up. Remove from heat, then stir in fresh oregano, Italian parsley, and a little more salt and pepper to tasted. Enjoy!
