One Pan Creamy Chicken Alfredo
This One Pan Creamy Chicken Alfredo combines tender, spiced chicken breast with pasta cooked in a rich, silky parmesan cream sauce for an easy and comforting weeknight dinner.
Servings: 4
Ingredients
- 400 g chicken breast
- 1 tbsp sweet paprika
- 1 tbsp dried oregano
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 4 tbsp butter
- 1 tbsp olive oil
- 1 onion finely diced
- 4 garlic cloves finely sliced
- 2 cups full cream milk 500ml
- 1 cup heavy cream 250ml
- 1 cup chicken stock 250ml
- 250 g penne pasta
- 50 g parmesan grated
- fresh parsley finely chopped
- salt and pepper
Instructions
- Prepare the chicken: Using a sharp knife, slice the chicken breasts horizontally to halve their thickness. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet until roughly 2cm thick and even throughout. This step is optional but will help the chicken cook evenly.
- Season the chicken: Place the chicken into a large bowl with the sweet paprika, oregano, garlic powder, onion powder and a generous amount of salt and pepper. Drizzle with ½ tablespoon of olive oil and use your hands to massage the spices into the chicken until evenly coated.
- Sear the chicken: In a large, deep frypan on a medium to high heat, bring the remaining olive oil to heat. Once hot, add the chicken and sear for 2 to 3 minutes on each side or until beautifully golden and cooked through. Cooking times will vary depending on the thickness of your chicken. Remove from the pan and leave to rest for 5 minutes before slicing.
- Build the sauce: Reduce the heat to medium and add the butter to the same pan. As it melts and begins to bubble, use a wooden spoon to scrape up all those delicious browned bits left behind from the chicken. Add the diced onion and cook for 2 to 3 minutes or until soft and translucent. Add the minced garlic and cook for a further minute or until fragrant, being careful not to let it burn.
- Cook the pasta: Pour the milk, heavy cream and chicken stock into the pan and bring to a gentle boil. Reduce the heat to medium and add the uncooked penne pasta. Stir well and leave to cook for roughly 10 minutes, stirring regularly, or until the pasta is al dente and has absorbed approximately 75% of the liquid. The sauce will look quite loose at first, but don't worry! As the pasta cooks, it will absorb the liquid and the sauce will begin to thicken. If the pasta needs a little longer to cook, simply add a splash of water or stock.
- Finish the sauce: Turn the heat to low and stir through the freshly grated parmesan cheese until melted and combined. The sauce will continue to thicken, becoming beautifully smooth, glossy and silky. If needed, leave it to cook for another minute or two until it reaches your desired consistency.
- Serve: Stir through a generous handful of finely chopped parsley and place the sliced chicken breast over the pasta. Finish with an extra sprinkling of parmesan cheese and serve immediately.
Notes
- Cooking the chicken: Cooking times will vary depending on the thickness of your chicken breast. For perfectly juicy chicken, use a meat thermometer to check that the thickest part has reached an internal temperature of 75°C / 165°F. Allow the chicken to rest for 5 minutes before slicing.
- Don't clean the pan: Those browned bits left behind from searing the chicken are packed with flavour and will make the Alfredo sauce even more delicious.
- Trust the process: The sauce will initially look quite thin, but don't worry! The pasta will absorb much of the liquid as it cooks, while the parmesan stirred through at the end will help create a beautifully smooth, glossy and silky sauce.
- Pasta shapes: I love using penne, but you can use another short pasta shape such as rigatoni or fusilli. Cooking times may vary.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb the sauce as it sits, so it may become a little thicker.
- Reheating: Reheat gently in a pan over a low heat with a splash of milk or cream to loosen the sauce and bring back its creamy consistency. Stir regularly until heated all the way through.
- Freezing: I don't recommend freezing this recipe as cream based sauces can separate when thawed and the pasta can become quite soft.
Nutrition
Calories: 783kcal | Carbohydrates: 58g | Protein: 38g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 518mg | Potassium: 774mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2251IU | Vitamin C: 5mg | Calcium: 251mg | Iron: 3mg
