Creamy One Pot Chicken Alfredo
Alfredo sauce is super easy to make, so don’t be intimidated! This recipe I can throw together quickly with ingredients many of us already have in our home.
Ingredients
1/2 cup Butter (unsalted or salted)
2 cups heavy cream (or half & half)
2 cups milk*
4 cups egg noodles*
4 cloves minced garlic - big spoonful
1-2 teaspoons garlic powder
1 teaspoon Italian seasoning
4 ounces cream cheese
*or sour cream if you want a little tang!
1 cup grated parmesan cheese
1 1/2 cups shredded/chopped cooked chicken
1/2 medium onion minced - optional
Salt and pepper to taste
In a deep sauce pan or wide pot over medium heat combine butter, minced garlic and onion. Sauté till fragrant.
Add heavy cream and milk, stirring.
When mixture starts to boil add noodles and turn down to a simmer.
Egg noodles should cook in 4-5 mins till al dente.
*If using other noodles like fettuccini, spaghetti, rigatoni allow an extra 4-6 mins to cook. Add an extra 1/2c of milk to pot. Time varies based on noodle density
On low heat (still from low simmer)
Add cream cheese cubed into smaller pieces and stir in till melted
Add in parmesan cheese and stir till melted
Fold in shredded/chopped chicken and heat for another minute or two.
If sauce becomes too thick you can slowly add in additional milk till preferred consistency.
ENJOY!
A few quick notes about this recipe:
I added cooked broccoli to mine in the finished picture. I also love it with fresh chopped tomatoes, cooked bell peppers.
Some people may prefer only using the white breast meat for this meal as the dark meat may be rich for the recipe. I am using a mix.
If you cook the noodles separately, omit the regular milk from the recipe.
I have made alfredo with freshly grated parmesan, pre-shredded parmesan and the Kraft green bottle parmesan - use what you have! From scratch still tastes better then a jar. And honestly, this sauce takes just as long as boiling noodles anyways :)
If you don’t have heavy cream you can use half & half to substitute. You can also just use milk, but I would not use the full heavy cream amount, so totally only 3 cups milk (heavy cream + milk measurements) and add the whole 8oz of cream cheese or mix 4oz cream cheese with 4oz of sour cream. to keep it creamy, not soupy.
Ever hear “measure with your heart?” Thats how I feel about the seasoning in this recipe. So TASTE, TASTE, TASTE during the process and take the liberty to get creative (i.e garlic lemon pepper alfredo)
Creative tip: add half a packet of ranch seasoning and chopped bacon......mmMmm... Chicken Bacon Ranch Alfredo
If by chance you have left overs, when you reheat add a little milk to make the sauce creamy again. The fat in the cheese needs a fat (like in milk) to cream it up.
