One Pot Creamy Garlic Parmesan Chicken Alfredo
Ingredients
- 1 lb boneless skinless chicken thighs (or breasts)
- 1 pinch salt (to season)
- 1 pinch cracked pepper (to season)
- 2 tbsp olive oil (divided)
- 1 onion (diced)
- 4 cloves garlic (minced, or 1 tablespoon minced garlic)
- 1/2 cup dry white wine (optional)
- 8 oz brown mushrooms (sliced)
- 2 cups chicken broth (or stock)
- 1 1/2 cups heavy cream (divided, thickened cream, light cream, evaporated milk can also be used)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 8 oz dry pasta (penne or fettuccini)
- 1 1/2 cups parmesan cheese (freshly grated)
- 1 pinch fresh parsley (chopped, to garnish)
Instructions
- 1
Season chicken thighs with salt and pepper.
- 2
Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
- 3
Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.
2 min - 4
Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).
15 min - 5
Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
- 6
Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired
Nutrition
Per serving (based on 4 servings)
