From cafedelites.com
One Pot Creamy Garlic Parmesan Chicken Alfredo
Ingredients
Ingredients
- 1 lb boneless skinless chicken thighs (or breasts)
- salt (to season)
- 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)
- salt (to taste)
- pepper (to taste)
- 8 oz dry pasta (penne or fettuccini)
- 1 1/2 cups parmesan cheese (freshly grated)
- fresh parsley (chopped, to garnish)
Steps
- Season 1 lb chicken thighs with salt and pepper.
- Heat 1 tbsp oil in a large pot over medium-high heat. Add the 1 lb chicken thighs and sear on both sides until golden 8 oz brown and cooked through. Remove chicken and set aside.
5 min
- Add the remaining 1 tbsp oil in the pot. Fry 1 onion until transparent, stirring occasionally (about 2 minutes). Sauté the 4 cloves garlic until fragrant (30 seconds), then add in the ½ cup white wine and allow to reduce to half (about 4-5 minutes). Add the 8 oz mushrooms and cook for about a minute, while stirring occasionally.
8 min
- Pour in 2 cups broth and 1 cup cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the 8 oz pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).
15 min
- Stir in the 1 ½ cups parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in ¼-½ cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
- Slice the 2 cups chicken into strips and stir through the 8 oz pasta. Garnish with fresh parsley and extra 1 ½ cups parmesan, if desired.
Nutrition
Per serving
- kcal
- 917
- protein
- 48 g
- carbs
- 53 g
- fat
- 55 g