One Pan Chicken Alfredo #dinner #pasta

I will sharing a speedy and simple supper formula that is totally scrumptious. This one-skillet chicken alfredo is ideal for occupied weeknights, or any night when you need to eat on the table in around 30 minutes. Serve this nearby a straightforward plate of mixed greens for a supper the entire family will love. The best piece of this chicken alfredo is that it is made in only one skillet. Simple prep, and simple cleanup!

I realize you're likely reasoning, "Why not heat up the pasta independently? It isn't so difficult!" You're correct! Beyond any doubt bubbling water is simple. Yet, in the event that your family is in any way similar to mine there are BUSY days, a great deal of them! Those occasions when each child is going an alternate course and things simply get turbulent. Those are the days that

This one pot chicken alfredo formula is for those days. I know heating up a pot of water and cooking pasta is certainly not a major ordeal. In any case, when you can cook it every one of the one pot, it's only one less thing to consider, one less pot to wash.

Also try our recipe Ricotta Stuffed Shells

This one-pan chicken alfredo is perfect for busy weeknights, or any night when you want to have dinner on the table in about 30 minutes. Serve this alongside a simple salad for a meal the whole family will love.

Ingredients

• 4 tablespoon olive oil divided
• 1 1/2 pounds chicken breast diced
• 4 cloves garlic minced
• 1 quart low sodium chicken broth
• 2 cups heavy cream
• 1 pound penne pasta
• 4 cups parmesan cheese freshly shredded with microplane
• Salt and pepper
• parsley

Instructions

1. Start by cutting chicken breasts into 1 inch pieces. Season with 1/2 a teaspoon of kosher salt and a few turns of pepper.
2. Brown chicken in 2 tablespoons of olive oil over medium high heat, depending on how big your pan is you may need to brown in two batches to prevent over crowding.
3. It does not need to be cooked through at this point, it will continue cooking as it simmers.
4. Once chicken is browned, add two more tablespoons of olive oil and minced garlic and saute for about one minute.
5. Add chicken broth, heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, and uncooked pasta to pan and stir.
6. Once micture starts to bubble, cover and reduce to a simmer.
7. Simmer for 15-20 minutes or until pasta is tender.
8. Remove from heat and stir in shredded parmesan cheese.
9. Season with additional salt and pepper as needed and sprinkle with fresh parsley.

Read more our recipe : Creamy Vegan Buffalo Sauce

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