Description
A quick, one-pot creamy chicken alfredo that cooks in under 30 minutes. This recipe uses chicken thighs, penne pasta, heavy cream, and parmesan cheese for a rich, restaurant-quality sauce with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons unsalted butter
- 1.5 cups low-sodium chicken broth
- 12 oz penne or rigatoni pasta
- 1 cup heavy cream
- 6 cloves garlic, minced
- 1.5 cups grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- Black pepper, freshly cracked
- Salt, for seasoning
Instructions
- Heat butter in a large Dutch oven or deep skillet over medium-high heat. Add chicken thighs seasoned with salt and pepper; brown for 3-4 minutes per side until golden. Remove chicken and set aside.
- Reduce heat to medium. Add minced garlic and red pepper flakes; sauté for 60 seconds until fragrant but not brown.
- Pour in chicken broth, scraping up browned bits from the bottom of the pot. Add dry pasta and stir to combine, ensuring pasta is mostly submerged.
- Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 12-15 minutes, stirring every 3-4 minutes, until pasta is al dente. Drain excess liquid if necessary.
- Reduce heat to low. Stir in heavy cream and Italian seasoning; warm for 1-2 minutes without boiling.
- Remove pot from heat. Gradually add grated parmesan cheese, stirring constantly until melted and smooth. Adjust consistency with a splash of milk or broth if needed.
- Return cooked chicken and any juices to the pot. Toss to coat in sauce and warm through. Season with black pepper and garnish with fresh parsley. Serve immediately.
Notes
Use chicken thighs instead of breasts to prevent dryness. Always grate your own parmesan cheese to avoid clumping caused by anti-caking agents. Add cheese off the heat to ensure a smooth sauce. If the sauce is too thick, add a splash of milk or broth. If too thin, simmer longer or add more cheese.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup pasta with chi
- Calories: 650
- Sugar: 3
- Sodium: 800
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 35
Keywords: one-pot meal, chicken alfredo, creamy pasta, weeknight dinner, easy dinner, chicken thighs, penne pasta, parmesan sauce