Simple chicken Alfredo pasta in one skillet for easy cooking

Ingredients for Simple one-skillet chicken Alfredo pasta

• 675 g skinless, boneless chicken breasts

• salt, to taste

• black pepper, freshly ground, to taste

• 30 g unsalted butter

• 5 ml minced garlic

• 960 ml chicken stock, preferably reduced-salt

• 450 g penne rigate or ziti

• 360 ml double cream, warmed

• 100 g freshly grated parmesan, plus more for serving

• 15 g chopped fresh flat-leaf parsley (optional)

How to make Simple one-skillet chicken Alfredo pasta

1. Cut the chicken breasts into 2.5 cm pieces and season with salt and pepper.

2. Melt the butter in a very large frying pan over medium-high heat. Add the chicken in batches, if necessary, and sauté for about 4 minutes until nicely browned on the outside but still slightly pink inside. The chicken does not need to be browned on all sides; two sides are sufficient. Remove the chicken and set aside on a plate.

3. Do not clean the pan, as the brown bits at the bottom will add flavour to the sauce. Add the garlic to the pan and sauté over medium heat for 30 seconds, or until fragrant.

4. Increase the heat to high, add the chicken stock, and scrape the bottom of the pan to loosen the caramelised bits. Bring to a simmer, then reduce the heat to medium and simmer for 5 minutes.

5. Add the pasta, stir well, and simmer for about 8 minutes, or until the pasta starts to soften. Stir in the warm single cream and the browned chicken along with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, for an additional 4 minutes, or until the pasta is tender and most of the liquid has been absorbed, and the chicken is cooked through.

6. Stir in the Parmesan until well incorporated and adjust the seasonings to taste.

7. Transfer the mixture to a serving bowl and sprinkle with chopped parsley, if desired. Serve hot and offer extra Parmesan at the table.

8. If you wish to enhance the dish, consider adding one or more of the following to the pot when incorporating the Parmesan:

   • 1 tablespoon puréed chipotles in adobo sauce

   • 400 g sliced mushrooms, sautéed

   • 300 g lightly cooked tiny broccoli florets

   • 2 tablespoons fresh herbs, such as oregano, thyme, or parsley

9. Alternatively, serve portions of Chicken Alfredo Pasta plain, allowing guests to add their choice of extras.

10. While reheating leftover Alfredo pasta is perfectly acceptable, either on the stovetop or in the microwave, this dish is best enjoyed freshly made just before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.