One-Pot Chicken Alfredo
It’s creamy! It’s comforting! It’s easy to make! It’s our One-Pot Chicken Alfredo, and it’s what’s for dinner tonight.
Recipe adapted from: Cafe Delites
Recipe adapted from: Cafe Delites
Recipe - ST. LOUIS PARK (+Wines & Spirits)
One-Pot Chicken Alfredo
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 bunch broccoli
2 boneless skinless chicken breasts
Salt, to taste
Pepper, to taste
1 tablespoon extra virgin olive oil
1/2 stick unsalted butter
1 yellow onion, diced
6 cloves garlic, minced
2 tablespoons dry white wine
2 1/2 cups chicken broth
3 cups heavy cream
12 ounces penne pasta
4 ounces grated Parmesan cheese
Directions
- Chop broccoli into bite-size florets. Set aside. Slice chicken breasts in half horizontally. Season both sides with salt and black pepper.
- Heat extra virgin olive oil in a large pot over medium-high heat. Sear the chicken breasts for 5 minutes on each side, or until the internal temperature reaches 165 F. Transfer to a cutting board and slice into ½-inch-thick pieces.
- Add unsalted butter and diced onion to pot and toss to coat. Cook until the onion is translucent, about 2 minutes. Add 6 minced garlic and cook until fragrant, 2 minutes. Add 2 white wine and cook until reduced, 2 minutes.
- Stir in chicken broth, heavy cream and lightly season with salt and black pepper. Bring to a simmer, add penne and simmer until the pasta is just under al dente, about 13 minutes.
- Add the broccoli florets and cook until just tender, 2 minutes. Stir in freshly grated Parmesan cheese until melted. Stir in the chicken and season with salt and black pepper.
- Divide the pasta between bowls. Garnish with additional grated Parmesan cheese and chopped fresh parsley.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Broccoli Crowns, 0.75 Pound
$2.99 avg/ea$3.99/lb
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
$8.99/lb$8.99/lb
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Minnesota Creamery Unsalted Butter, 1 Pound
$4.69$4.69/lb
Yellow Onions, 0.5 Pound
$1.15 avg/ea$2.29/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Age restricted item
Barefoot California Sauvignon Blanc Wine, 1.5 Litre$12.99$8.66/l
L&B Organic Chicken Broth, 32 Ounce
$4.79$0.15/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$7.19$0.45/oz
Barilla Penne Pasta, 16 Ounce
$2.29$0.14/oz
Sartori Grated Parmesan Cheese, 7 Ounce
$5.79$0.83/oz
Directions
- Chop broccoli into bite-size florets. Set aside. Slice chicken breasts in half horizontally. Season both sides with salt and black pepper.
- Heat extra virgin olive oil in a large pot over medium-high heat. Sear the chicken breasts for 5 minutes on each side, or until the internal temperature reaches 165 F. Transfer to a cutting board and slice into ½-inch-thick pieces.
- Add unsalted butter and diced onion to pot and toss to coat. Cook until the onion is translucent, about 2 minutes. Add 6 minced garlic and cook until fragrant, 2 minutes. Add 2 white wine and cook until reduced, 2 minutes.
- Stir in chicken broth, heavy cream and lightly season with salt and black pepper. Bring to a simmer, add penne and simmer until the pasta is just under al dente, about 13 minutes.
- Add the broccoli florets and cook until just tender, 2 minutes. Stir in freshly grated Parmesan cheese until melted. Stir in the chicken and season with salt and black pepper.
- Divide the pasta between bowls. Garnish with additional grated Parmesan cheese and chopped fresh parsley.