Description
From start to finish, this One-Pot Chicken Alfredo Pasta is a breeze. Tender white meat chicken and a light and creamy parmesan sauce over your favorite pasta in a simple yet filling one dish dinner they’ll devour.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 2 teaspoons garlic salt
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups milk
- 12 ounces uncooked short pasta or any bite-sized pasta (I use Cavatappi)
- 1 cup freshly grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Cut chicken breasts into bite size pieces, about 1 inch, and season with the garlic salt.
- Add olive oil to a large deep skillet over medium high heat.
- Add chicken to the hot skillet and brown well on all sides for about 5-8 minutes.
- Add flour and stir until chicken is well coated in the flour.
- Stir in the chicken broth and milk and bring to a gentle boil.
- Add the uncooked pasta and stir well to combine.
- Reduce heat to a simmer and let simmer for 15-20 minutes or until pasta is tender, stirring occasionally.
- Remove from the heat and stir in the freshly grated parmesan cheese.
- Season with salt and pepper to taste.