One Pot Chicken Alfredo

Instructions

1. Heat the olive oil in a large pot over medium-high heat.
2. Season the chicken breasts with salt and pepper on both sides.
3. Add the chicken to the pot and cook for 6-7 minutes on each side, or until the chicken is golden and fully cooked. Remove the chicken from the pot and set it aside on a cutting board.
4. In the same pot, add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
5. Pour in the chicken broth and heavy cream, stirring to combine.
6. Break the fettuccine pasta in half and add it to the pot. Make sure it’s submerged in the liquid as much as possible.
7. Bring the mixture to a boil, then reduce heat to medium-low and cover the pot. Cook for about 12-15 minutes, stirring occasionally, until pasta is tender and has absorbed most of the liquid.
8. While the pasta is cooking, cut the chicken breasts into bite-sized pieces.
9. Once the pasta is cooked, stir in the Parmesan cheese until melted and the sauce is creamy.
10. Add the chicken pieces back into the pot and stir to combine. Cook for an additional 2-3 minutes to heat the chicken through.
11. Taste and adjust the seasoning with more salt and pepper, if needed.
12. Serve the Chicken Alfredo hot, garnished with chopped parsley if desired.
13. To enhance the flavor, consider adding a pinch of nutmeg when you add the cream.
14. Ensure the pasta is well-covered with the liquid to cook evenly. Stirring occasionally helps prevent it from sticking to the bottom of the pot.