Go Back
ridged penne and small cooked skinless chicken breast pieces coated in a smooth pale Parmesan cream sauce in a plain bowl, with no broccoli, herbs or browned cheese crust
Rachel Kim

One Pot Chicken Alfredo

Penne gives chicken Alfredo a sturdy shape that can handle cooking directly in broth before the dairy joins it. The chicken pieces should be small enough to finish with the pasta, but not so tiny that they shred when you stir. Use freshly grated Parmesan. The coarse shelf-stable powder can leave this short sauce sandy, and boiling harder won't fix it. A brief rest off the heat thickens the coating without reducing the cream into something greasy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless chicken breast cut into 3/4-inch pieces
  • 12 oz dry penne
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 3 cups low-sodium chicken broth
  • 1/2 cup water reserved
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 3/4 cup freshly finely grated Parmesan
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg

Method
 

  1. Heat oil in a 5-quart Dutch oven over medium-high heat. Season chicken with salt and pepper and cook for 4 minutes, stirring occasionally; it will finish cooking with the pasta.
  2. Add garlic and stir for 30 seconds. Pour in broth, scrape the bottom and bring to a boil.
  3. Stir in penne, reduce to a steady simmer and cook uncovered for 9 minutes, stirring from the bottom every 2 minutes. Add a little reserved water if the pot gets dry.
  4. Stir in milk, cream and nutmeg. Simmer gently for 3 to 5 minutes until penne is tender, chicken reaches 165°F and the sauce remains loose enough to flow between the pieces.
  5. Remove from the heat, stir in Parmesan in 3 additions and rest for 2 minutes. Loosen with any remaining measured water if necessary and divide among 4 bowls.