One Pan Skinny Chicken Alfredo Recipes

SKINNY ONE POT CHICKEN BACON FETTUCCINE ALFREDO

Steps:

• Fry the bacon in a large saucepan or pot over medium-high heat until crispy.
• Add the chicken and sauté until cooked through. Add the garlic and fry until fragrant (about 2 minutes). Season with, salt and pepper.
• Pour in the milk, stir, and bring the milk to a gentle simmer. Reduce heat immediately and add the pasta.
• Stir occasionally for 5-6 minutes, or until the pasta just begins to bend and soften. Add in the broccoli, stir and cover with a lid. Continue to cook, while stirring occasionally, until the pasta is cooked and al dente (about another 7 minutes).
• Stir through the Parmesan cheese and mix until the cheese has melted through the sauce. The sauce will continue to thicken if not served immediately. Add more milk if needed.
• Serve with extra pepper and parmesan cheese, if desired.

ONE POT CHICKEN ALFREDO

Steps:

• 1. Heat the oil in a large pot with a lid over medium heat.
• 2. Sprinkle chicken with salt and pepper, add to pot and cook until golden brown on the bottom, then flip over and brown the other side.
• 3. Add in the garlic and cook for a minute, until fragrant, then pour in the chicken broth and cream.
• 4. Add pasta to the pot and bring to a boil.
• 5. Put on the lid, turn the heat down to a simmer and let cook 10 minutes.
• 6. Add the broccoli and simmer 5 more minutes or until pasta, chicken and broccoli are all cooked through.

SLOW COOKER CHICKEN ALFREDO

Steps:

• In the crock of a slow cooker, stir together the chicken cubes and Alfredo sauce. Cover, and cook on Low for 2 hours. Add Parmesan cheese and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through. Season with garlic powder, salt and pepper and stir in cheeses before serving.

QUICK ONE-POT CHICKEN ALFREDO

Steps:

• Slice each chicken breast horizontally into 3 thinner pieces using a sharp knife. Sprinkle each chicken piece with garlic salt and Italian seasoning on both sides.
• Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 2 minutes per side. Remove onto a plate.
• Add milk and garlic to the skillet. Bring to a simmer and add fettuccine. Cook, stirring every 30 seconds to prevent sticking until pasta has softened, about 3 minutes. Reduce heat to medium and cook, stirring every couple of minutes, 6 to 7 minutes more. Stir in cream and Parmesan cheese. Simmer, stirring occasionally, until sauce has thickened and pasta is cooked, about 2 more minutes.
• Serve immediately and garnish with additional Parmesan cheese if desired.

EASY ONE-POT CHICKEN ALFREDO

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine.
• Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally.
• Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.