A Creamy Weeknight Chicken and Pasta Dish
“One pot” is music to the ears of a busy working mom. It means you’re cooking a homemade meal, but using minimal dishes so cleanup is easy. One-pot chicken Alfredo is even better, because it’s usually greeted with happy cheers from even the pickiest of eaters. A crusty loaf of bread to sop up the creamy sauce and a side salad makes this a complete meal that pleases the family any night of the week.
Total Time: 30 minutes| Prep Time: 20 minutes| Serves: 6
Ingredients:
- 1 1/2 pounds skinless, boneless chicken breasts
- 2 tablespoons virgin olive oil
- 1 teaspoon minced garlic
- 4 cups chicken broth
- 1 pound ziti or similar shaped pasta
- 1 1/2 cups heavy whipping cream, warmed gently in the microwave
- 1 cup shredded Parmesan
- 1/4 cup chopped fresh Italian parsley (optional)
- Salt and ground black pepper, to taste
Directions:
- Chop the chicken into 1-inch pieces, and season lightly with salt and black pepper.
- In a large skillet over medium-high heat, add the olive oil. When the oil shimmers, add the chicken and saute until browned on all sides—4 to 5 minutes. Remove the chicken from the pan, and put it onto a plate.
- Turn the heat down to medium-low, and without washing the pan, add the garlic. Stir for about 30 seconds; do not let it brown or burn.
- Add the chicken broth, and scrape the bottom to loosen the brown bits; they’ll flavor the sauce. Increase the heat to high.
- Let the broth simmer for 5 minutes. Add the pasta and cook for approximately 8 to 10 minutes, until the pasta softens.
- Stir in the warmed cream and the chicken, including any juices that are on the plate. Cover, and simmer on low for about 4 minutes longer, until the pasta is al dente and the chicken thoroughly cooked through.
- Add Parmesan cheese, and stir until thoroughly incorporated. Season with salt and pepper, to taste.
- Spoon onto serving plates and garnish with parsley, if desired.
