Simple One Skillet Chicken Alfredo Pasta Food

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SIMPLE ONE-SKILLET CHICKEN ALFREDO PASTA

2017-08-29



Simple One-Skillet Chicken Alfredo Pasta image

One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase, in my book.

Provided by Katie Workman

Categories     Pasta     Kid-Friendly     Parmesan     Milk/Cream     Chicken     Dinner     Quick & Easy     Small Plates     One-Pot Meal

Yield 6-8 servings

Number Of Ingredients 9

Ingredients:

  • 1 1/2 pounds skinless, boneless chicken breasts
  • Kosher or coarse salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • 4 cups chicken broth, preferably low-sodium
  • 1 package (1 pound) penne rigate or ziti
  • 1 1/2 cups heavy (whipping) cream or half-and-half, warmed
  • 1 cup freshly grated Parmesan, plus more for serving
  • 1/4 cup chopped fresh flat-leaf parsley (optional)

Steps:

  • Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
  • Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don't have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.
  • Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
  • Stir in the Parmesan until well incorporated, and adjust the seasonings.
  • Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
  • Alfredo Add-Ins
  • When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
  • Make Ahead
  • While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.

QUICK ONE-POT CHICKEN ALFREDO

2022-07-18



Quick One-Pot Chicken Alfredo image

The beauty of this chicken Alfredo is that it's done in less than thirty minutes, ingredients are minimal, and there is only one pan to wash! The thinly sliced chicken breasts are what allows this to cook so much faster.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients:

  • ½ pound skinless, boneless chicken breasts
  • ½ teaspoon garlic salt
  • ½ teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 2 cups milk
  • 1 large clove garlic, minced
  • 8 ounces fettucine, broken in half
  • ½ cup heavy whipping cream
  • ¾ cup freshly grated Parmesan cheese, plus more for serving

Steps:

  • Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate.
  • Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes.
  • Serve immediately and garnish with additional Parmesan cheese if desired.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.7 g, Cholesterol 98.3 mg, Fat 24.2 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 12.2 g, Sodium 550.4 mg, Sugar 7.8 g

CHICKEN ALFREDO PASTA SKILLET

2019-01-16



Chicken Alfredo Pasta Skillet image

A scratch dinner done in 40 minutes using just one pan? It's not too good to be true-but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients:

  • 2 tablespoons butter
  • 2 teaspoons finely chopped garlic
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 8 oz uncooked ziti pasta (2 1/2 cups)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 2 cups shredded deli rotisserie chicken
  • 3/4 cup frozen sweet peas
  • Chopped Italian (flat-leaf) parsley, if desired

Steps:

  • In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
  • Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
  • Let stand 5 minutes before serving. Garnish with parsley.

Nutrition Facts : Calories 550, Carbohydrate 38 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 2 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 4 g, TransFat 1 g

Top Asked Questions

  1. How to cook chicken Alfredo Pasta in the oven?
    Simple One-Skillet Chicken Alfredo Pasta. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream or half-and-half and the browned chicken with any juices that have accumulated on the plate.
  2. How to cook chicken and pasta in a skillet?
    Warm a large skillet over medium-high heat, add butter. Once butter is melted add chicken and sprinkle with salt and pepper. Cook until browned, about 10 minutes. Add wine to skillet, use a rubber spatula to scrape the browned bits from the bottom of the skillet. Add broth and cream. Stir to combine. Add uncooked pasta to skillet.
  3. How to cook southwest chicken alfredo?
    Everyone will love this southwest chicken alfredo! Heat oil over medium high heat in a large skillet. Toss in the chicken cubes and brown each side for about 1-2 minutes. You don’t have to cook the chicken completely through, but enough so they are almost cooked. Add minced garlic to the skillet and continue cooking for another minute.
  4. How do you make Alfredo sauce?
    A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly. In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling.

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