Description
A quick, comforting weeknight dinner made in a single pot. This creamy, garlicky chicken alfredo is ready in 30 minutes using simple pantry staples and requires minimal cleanup.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 cups heavy cream
- ½ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 8 oz rotini or penne pasta
- 1 cup water
- Optional: 2 cups fresh spinach
- Optional: ½ teaspoon red pepper flakes
- Optional: Fresh parsley for garnish
Instructions
- Pat chicken breasts dry and season both sides with Italian seasoning, garlic powder, salt, and pepper. Slice into bite-sized pieces if thick.
- Heat butter in a large 12-inch skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove chicken to a plate and set aside.
- Reduce heat to medium. Add minced garlic (and red pepper flakes if using) to the same skillet. Sauté for 1 minute until fragrant, being careful not to burn.
- Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Add uncooked pasta and water to the skillet. Ensure pasta is submerged. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring every 3-4 minutes.
- When pasta is al dente, stir in grated Parmesan cheese and return the cooked chicken (with juices) to the pan. Stir until cheese is melted and sauce is smooth.
- Taste and adjust salt and pepper. Stir in fresh spinach if using, allowing it to wilt. Serve immediately with extra Parmesan and parsley.
Notes
Do not overcook the pasta as it continues to cook in the sauce. Grate your own Parmesan cheese to avoid grainy sauce caused by anti-caking agents in pre-grated cheese. If the sauce is too thick, add a splash of water or milk. If too thin, simmer uncovered. This recipe does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4
- Sodium: 620
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 42
- Fiber: 2
- Protein: 28
Keywords: chicken alfredo, one pot dinner, weeknight dinner, creamy pasta, easy chicken recipe, 30 minute meals, comfort food