One-Pot Chicken Alfredo is a glorious dish that starts with tender pan-fried chicken breast finished in a luxurious cream sauce that will blow your mind. A simple recipe, the fettuccine is cooked right in the sauce in the same skillet!
This year when we partnered with entwine, our favorite wine brand, we knew had some exciting recipes to share. Truth is since I first fell in love with entwine at a cheese party in Miami, last year I have created countless recipes with their wines. I still have so many to share with you.
I have to tell you this Chicken Alfredo recipe has me giddy with excitement. Traditional Alfredo is a creamy Parmesan sauce made with cream, butter and Parmesan cheese. I really love putting a spin on traditional recipes to create my family favorites. And you certainly know by now that simple recipes are king in my house.
This simple one-pot recipe starts by cooking the chicken and then building a delicious Chardonnay Alfredo sauce on it. Next, the pasta is added directly to the pan and the pasta soaks up all the flavors of the scrumptious sauce, creating the most incredibly rich and creamy Alfredo sauce you have ever eaten. Prepared with Fettucine and chicken, for the easiest dinner ever.
I like to share our dinners when I am recipe developing. I package it up and send out texts to friends and family to come share in the deliciousness. But this one was so good Chad insisted we keep it for ourselves.
If you are looking for more fabulous recipes that use entwine Chardonnay check out our Best Ever Gravy, Pan-Fried Chicken Thighs, Chicken Vino Bianco, Sausage, Cranberry Apple Stuffing,
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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One-Pot Chicken Alfredo
SERVES 4 | ACTIVE TIME 20 Min | TOTAL TIME 30 Min
2 tablespoons unsalted butter
1 pound boneless skinless chicken breast, cut into bite-size pieces
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup (8 ounces) entwine Chardonnay (white wine)
1 cup (8 ounces) chicken stock
1 cup heavy cream
8 ounces uncooked fettuccine pasta (or whatever pasta you prefer)
4 ounces fresh grated Parmesan cheese, about 2 cups
1/4 teaspoon ground nutmeg
(optional) chopped fresh parsley to garnish
Warm a large skillet over medium-high heat, add butter. Once butter is melted add chicken and sprinkle with salt and pepper. Cook until browned, about 10 minutes. Add wine to skillet, use a rubber spatula to scrape the browned bits from the bottom of the skillet. Add broth and cream. Stir to combine.
Add uncooked pasta to skillet. Stir to combine and coat pasta in the sauce (the pasta will cook right in the sauce absorbing the sauce and becoming incredibly flavorful). Bring to a boil. Once boiling, cover and cook 7-9 minutes until pasta is cooked al dente (with a bite to it). If you are using long pasta (spaghetti, fettuccine, etc) you will need to stir every minute or so after 7 minutes to make sure the pasta is combined and cooking in the sauce.
Once pasta is cooked al dente, remove from heat. Stir in Parmesan cheese and nutmeg. If necessary, add salt and pepper to taste. Garnish with fresh parsley (or basil would be good too).
Serve and enjoy!
DONNA'S NOTES: Sauce will thicken as it cools. If sauce gets too thick, you can add a splash of wine or chicken broth and give it a stir. It will loosen the sauce up.
If you are sensitive to alcohol, you can substitute white grape juice or chicken stock. But, I highly recommend using entwine Chardonnay.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
Disclosure: This is a sponsored post in partnership with entwine . All thoughts and opinions are our own. Enjoy responsibly!
Originally published 12/7/15