The other day (Valentine’s day actually), I was trying to come up with an easy dinner with what I had on hand. Chicken alfredo sounded good, but I didn’t want a bunch of pans to clean up afterward.
I went hunting for one of those one pot pasta dinner recipes. I noticed they all had chicken broth. What does chicken broth have to do with alfredo sauce?
I decided to come up with my own recipe. I had about a cup and a half of powdered parmesan and 4 slices of gouda sandwich slices. I call it alfredo, but, really, any cheese would probably work.
one pot chicken alfredo mac
- 3 tbsp butter
- 3 chicken breasts, cubed (about 1.5 lb)
- salt & pepper
- your favorite blend of Italian seasonings
- 2-3 cloves garlic, minced
- 1/2 tbsp dried minced onion
- 2 cups milk
- 1 cup water (more if needed)
- 16 oz pkg macaroni (or other small pasta)
- 2 cups cheese
In heavy saucepan (with lid), sauté chicken in butter with salt, pepper, and seasonings. When chicken begins to brown, add garlic and onion. Sauté for a few more minutes.
Add milk and water (making sure everything is covered). Use your spoon to scrape up any of the browned bits off the bottom of the pan. Stir in pasta. Bring to a boil over medium heat (any higher may curdle the milk). Cover and reduce heat to medium low. Simmer, stirring occasionally until pasta is to desired doneness. (13-20 minutes)
Turn off heat, add cheese. Stir until melted and creamy.
I think it would have been even better with broccoli, but I didn’t have any on hand.
*Update 3 March 2018- We had some friends over for dinner. I made a double batch with mozzarella. I added a bag of Dole baby spinach. I remembered to snap a photo this time. Everyone loved it. I updated the pic on this post with today’s pic*