One-Pot Chicken Alfredo

Ingredients

• 1 lb Chicken Breast (pounded thin, skinless, boneless)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 3 cloves Garlic (minced)
• 1 cup Heavy Cream (35% milkfat, chilled)
• 1 cup Parmesan Cheese (freshly grated, not pre‑shredded)
• 12 oz Fettuccine Pasta (or any long pasta; broken in half to fit pot)
• 1 tsp Salt (plus to taste)
• ½ tsp Black Pepper (freshly ground)
• 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Pound the Chicken

   Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about ¼‑inch thick.

   Time: PT5M

2. Season and Cook Chicken

   Season both sides of the chicken with salt and pepper. Add 1 Tbsp butter to the hot skillet, then add the chicken. Cook 5 minutes per side until the surface turns golden and the internal temperature reaches 150 °F; it will finish cooking later.

   Time: PT10M

   Temperature: Medium‑high heat

3. Sauté Garlic

   Push the chicken to the side, add the remaining 1 Tbsp butter and minced garlic to the same pan. Sauté 1‑2 minutes until fragrant, being careful not to burn.

   Time: PT2M

   Temperature: Medium heat

4. Add Heavy Cream

   Pour in 1 cup heavy cream, increase heat slightly, and bring to a gentle boil. Let it bubble and reduce for about 5 minutes until it thickens slightly.

   Time: PT5M

   Temperature: Medium‑high heat

5. Incorporate Parmesan

   Reduce heat to low and whisk in the freshly grated Parmesan cheese until fully melted and the sauce is smooth.

   Time: PT2M

   Temperature: Low heat

6. Cook Pasta in Sauce

   Add the broken fettuccine directly into the sauce, then pour in about 1 ½ cups of reserved pasta cooking water. Stir and cook, uncovered, until the pasta is al dente (8‑10 minutes), adjusting liquid as needed for a silky consistency.

   Time: PT10M

   Temperature: Medium heat

7. Finish and Serve

   Return the chicken to the pan, slice if desired, and toss everything together for 1 minute to re‑heat the meat. Garnish with chopped parsley and a final pinch of salt and pepper.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g