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One Pot Chicken Alfredo

A creamy and cheesy pasta dish combined with tender chicken, all cooked in one pot for ultimate convenience and flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz fettuccine pasta Use whole wheat or gluten-free if preferred.
  • 2 cups chicken broth Low sodium recommended.
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 2 cups cooked chicken, shredded Rotisserie chicken works well.
  • 1 cup Parmesan cheese, grated Freshly grated for best flavor.
  • 2 cloves garlic, minced Adjust to taste.
  • Salt and pepper to taste Adjust according to preference.
  • Parsley for garnish Fresh parsley adds color and flavor.

Method
 

Preparation
  1. Before you get cooking, make sure everything is prepped and ready. Mince the garlic, shred the cooked chicken, and measure out your other ingredients.
  2. Place a large pot over medium heat and add in a splash of the chicken broth. Allow it to warm up for about a minute.
Cooking
  1. Add the minced garlic to the pot, stirring frequently for about 1-2 minutes until it becomes fragrant but not burnt.
  2. Add the fettuccine pasta, chicken broth, and heavy cream into the pot. Stir gently, making sure the pasta is well-coated in the liquid.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer. Stir occasionally for about 10-12 minutes until the pasta is cooked to al dente and has absorbed most of the liquid.
  4. Once the pasta is cooked, fold in the shredded chicken and grated Parmesan cheese. Keep stirring until the cheese has melted and the sauce is creamy and cohesive.
  5. Add salt and pepper to taste, and give one final stir.
  6. Serve hot, garnished with fresh parsley for an added touch of color and flavor.

Notes

For ingredient substitutions, feel free to use any halal-friendly protein, such as shrimp or a plant-based alternative. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to a month, reheating on the stovetop with a splash of cream or broth.