One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. In between an evening featuring herby scallion chicken, and another dinner starring poached salmon with cilantro sauce, I can rationalize this warm hug of a meal.
Everything is done in the same skillet in this recipe: the chicken is browned, the pasta is cooked right in broth in the same pan, and the ingredients to finish the sauce go right in at the end. You can't go wrong with just having to clean one pan!
This recipe is slightly decadent and more than a little comforting, and it has some great add-in options to take it to the next level. Cut up the chicken and prep the vegetables (and any add-ins) a day or so ahead of time, and this dish comes together very quickly.
Serve This Meal With
- Bibb and romaine lettuce salad with a classic vinaigrette
Simple One-Skillet Chicken Alfredo Pasta
Serves 6 to 8
1 1/2 pounds
boneless, skinless chicken breasts
Kosher or coarse salt and freshly ground black pepper
low-sodium chicken broth
dried penne rigate or ziti pasta (see Recipe Note)
1 1/2 cups
heavy cream or half-and-half, warmed
freshly grated Parmesan, plus more for serving
coarsely chopped fresh flat-leaf parsley leaves (optional)
Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside but still a bit pink inside, about 4 minutes per batch (the pieces don’t have to be browned on all sides; two sides is fine). Transfer the chicken to a plate and set aside.
Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until fragrant, 30 seconds.
Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes.
Stir in the warm cream or half-and-half and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
Stir in the Parmesan until well incorporated, taste, and adjust the seasonings if needed. You can continue with the next step or see the Recipe Notes below for add-in suggestions.
Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
Alfredo add-ins: When you add the Parmesan, you can also add any of the following to the pot, alone or in combination: 1 cup slivered sun-dried tomatoes or 1/4 cup sun-dried tomato pesto; 1 tablespoon pureed chipotles in adobo sauce; 4 cups sliced mushrooms, sautéed; 3 cups lightly cooked tiny broccoli florets; 2 tablespoons fresh herbs, such as oregano, thyme, or parsley. Stir over medium heat for another minute or two after these additions. Or you can serve up portions of the basic pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
What the kids can do: Measure ingredients, pick add-ins, stir with supervision.
Make ahead: While it’s certainly reasonable to thrill over a meal of reheated leftover alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it’s made just before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reprinted with permission from Dinner Solved!: 100 Ingenious Recipes That Make the Whole Family Happy, Including You! by Katie Workman, copyright (c) 2015. Published by Workman Publishing Company.