One Pot Creamy Garlic Parmesan Chicken Alfredo (Recipe 89 of 125)

Photo from CafeDelites.com

Tonight was definitely not a low carb night. I'm ok with that because I planned and went to the gym today (actually today was day 10 of 25 this month, so yay).

This was a super easy recipe and minimal clean up. I'm usually skeptical of the "one pot" theory, but this one actually turned out pretty good for a one pot effort. I used rigatoni because that's what I had. Afraid it wasn't going to cook thoroughly with the liquid of this recipe, I par cooked it a bit in another pot. Moved it to this pot when it was al dente and then some. If I had used spaghetti or penne I think it would have been fine. 

Watch your salt on this one. The parmesan has plenty of salt, so I recommend not salting anything until you taste it in the end. Mine was borderline too salty.

One Pot Creamy Garlic Parmesan Chicken Alfredo
Recipe from Cafe Delites

Serves 4

• 1 lb boneless skinless breasts)
• Salt and pepper, to season
• 2 t olive oil, divided
• 1 onion, diced
• 4 cloves garlic, minced (or 1 tablespoon minced garlic)
• 1/2 c dry white wine, (optional)
• 8 oz brown mushrooms, sliced
• 2 c chicken broth, or stock
• 1 1/2 c heavy cream, divided (thickened cream, light cream, evaporated milk can also be used)
• Extra salt and pepper, to taste
• 8 oz dry pasta, penne or fettuccini
• 1 1/2 c freshly grated parmesan cheese
• Fresh chopped parsley, to garnish
• Season chicken thighs with salt and pepper.

Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.

Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.

Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).

Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.

Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired