One Pot Chicken Alfredo
This one pot chicken alfredo is a great one pot pasta dish made with grilled chicken, pasta, milk, chicken, broth, and half and half.
Equipment
- 1 Large Pot 4 quarts or larger with a lid
Ingredients
- 16 oz Rigatoni Any pasta works, but short pastas work best
- 4 tbsp olive oil
- 3/4 lb Raw Chicken Breast or pre-cooked grilled chicken
- 5 cloves Garlic minced
- 2 cups Whole Milk
- 3.5 cups Chicken Broth
- 1/2 cup Half and Half
- 4 cups freshly shredded Parmesan or Pecorino Cheese
- Parsley optional garnish
- salt and pepper
Instructions
Cook the Chicken
- Cut chicken into 1" pieces.
- Heat a large 4 quart or larger pan with 2 tablespoons of olive oil.
- Add 1/2 tsp of sea salt and 1/4 tsp of black pepper to the chicken and add the chicken to the hot pan. Brown on all sides. Once it is cooked, add the chicken to a plate and set aside. You will add it back into the pan later on.
Cook the Pasta
- heat 2 tbsp olive oil in the pan and add the garlic
- Once the garlic starts to brown, add in your 2 cups of milk and 3.5 cups of broth.
- Add the pasta, sprinkle in some sea salt(about 3 pinches) and a good shake of black pepper.
- Give the pasta a good stir. Then, bring the pasta up to a boil, and then once it boils, turn the heat down to low and cover the pot.
- Simmer for 15 minutes. I gave it a quick stir every 5 minutes just to make sure it was not sticking, and to rotate the pasta so it evenly cooks.
- Once pasta is al dente, turn off heat, add in the 1/2 cup of half and half, the chicken, and the cheese. Give it a good stir. If mixture seems liquidy, it is ok as the sauce will thicken up as it cools slightly.
- Top with fresh parsley