one pot chicken alfredo

Do you have lazy busy days? Days when you are so tired (or lethargic), cooking dinner is the LAST thing on your mind?

I totally understand.

Today was one of those days for me but I still had to cook dinner. This meant a one-pot meal because I simply was not capable of much more than that.

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When I served dinner I told the LAM how pleased I was as there was only ONE pot to wash up after dinner. 

LAM: You mean 2 pots. One to cook the pasta and one for the sauce.

Me: No, I meant 1 pot. I cooked everything together in the same pot.

LAM: Huh? You mean the pasta with the sauce?

Me: Yep.

LAM: Oh, that is pretty interesting.

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It’s more than interesting.

It’s fabulous!

It’s fantastic!

I love that the pasta really stayed al dente and it took me less than 30 minutes to put dinner on the table.

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Totally awesome!

If you are short of time; or are feeling lazy, here’s how to cook this easy-peasy one-pot dinner.

In a skillet, brown the chicken (which has been seasoned with salt and pepper) in a little olive oil. There is no need for the chicken to be cooked through as it will be cooked with the sauce later.

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Add the minced garlic and cook for a minute.

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Add the chicken stock, cream and pasta. I used penne but any short pasta will work too. (For Home Made Chicken Stock recipe, see here.)

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Give this a stir and bring to a boil. Then turn the heat down, cover with a lid and simmer this for 15-20 minutes, or until the pasta is tender. Stir occasionally. 

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If the liquid starts to dry out, add a little more stock and cream and continue cooking.

Once the pasta is al dente, remove the pot from the heat and stir in the Parmesan cheese.

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Season with salt (if needed) and plenty of black pepper.

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Sprinkle chopped Italian flat leaf parsley and serve immediately.

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I liked this a lot.

And seeing that it works so darn well, I shall be cooking a lot more pastas in the neat future!

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WORKSHOPS 

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 Date: Friday 3 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 11 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 2.30pm – 5.30pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

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Date: Thursday 2 March 2017

Workshop: Hands-on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 12.00pm

Venue: Butter & Bake

Tickets Link > CLICK HERE

Date: Saturday 11 March 2017

Workshop: Hands-on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 11.00am

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

One Pot Chicken Alfredo
Serves 4
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Ingredients
  1. 3 tablespoons (45ml) olive oil
  2. 1¼ pounds (600g) boneless, skinless chicken breasts - I used boneless chicken thighs
  3. 4 cloves garlic, minced
  4. 14oz (420ml) low sodium chicken broth
  5. 1 cup (240ml) heavy cream
  6. ½ pound (500g) penne pasta, or any bite-sized shape pasta, uncooked
  7. 2 cups (200g) of freshly shredded real parmesan cheese
  8. Salt and black pepper, to taste
  9. Flat leaf parsley to garnish
Instructions
  1. In a skillet, brown the chicken (which has been seasoned with salt and pepper) in a little olive oil. There is no need for the chicken to be cooked through as it will be cooked with the sauce later.
  2. Add the minced garlic and cook for a minute.
  3. Add the chicken stock, cream and pasta. I used penne.
  4. Give this a stir and bring to a boil. The turn the heat down, cover with a lid and simmer this for 15-20 minutes, or until the pasta is tender. Stir occasionally.
  5. If the liquid dries out, add a little more stock and cream and continue cooking.
  6. Once the pasta is al dente, remove from the heat and stir in Parmesan cheese.
  7. Season with salt (if needed) and plenty of black pepper.
  8. Sprinkle chopped Italian flat leaf parsley and serve immediately.
Adapted from No. 2 Pencil
Adapted from No. 2 Pencil
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 

 




 

 

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