One-Pot Chicken Alfredo

By SMorrissey

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper
• 3 tablespoons olive oil
• 2 cloves of garlic, finely chopped or grated
• 1 1/2 cups chicken stock
• 1 cup heavy cream
• 1/2 pound penne pasta or any bite-sized shape pasta, uncooked
• 1 sprig basil
• 2 cups grated parmesan cheese

Details

Servings 2
Adapted from rachaelrayshow.com

Preparation

Step 1

Cut chicken breasts into 1/2-inch pieces. Season with 1/2 teaspoon kosher salt and a few turns of pepper.

Over medium-high heat, brown chicken in olive oil, about 1 minute, until the chicken is brown but not cooked through. Add garlic and sauté until fragrant. Add chicken stock, cream and uncooked pasta to the pan; stir to combine. Add basil sprig and bring to a boil then cover and reduce to a simmer.

Simmer, covered, for 15-20 minutes or until pasta is tender. Remove from heat, discard basil sprig and stir in grated parmesan cheese. Season with salt and pepper as needed.