One Pot Creamy Chicken Alfredo
A super simple, easy peasy chicken alfredo dinner! Everything – the chicken and even the pasta – all gets cooked in ONE single pot. Hello? Easiest clean up ever, right?!
Ingredients
- 1 17.6-ounce package Sam's Choice Italia Fusilloni Pasta
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 3 cloves garlic, minced
- 2 ½ tablespoons all-purpose flour
- 1 teaspoon dried basil
- ¾ cup low sodium chicken broth
- 2 cups half and half*
- ¾ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside and keep warm.
- Melt butter in the stockpot. Add shallot, and cook, stirring frequently, until translucent, about 2 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour and basil until lightly browned, about 1 minute.
- Stir in chicken broth, scraping any browned bits from the bottom of the pot.
- Stir in half and half, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
- Stir in pasta, chicken and parsley. If the mixture is too thick, add more chicken broth as needed.
- Serve immediately, garnished with parsley, if desired.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.