So...it's sort of nice when I make something that doesn't require a bunch of dishes, because that means less for me to wash later! Hooray!
Enter this one pan chicken alfredo. It's creamy, garlicky, and I healthified it a bit. Instead of heavy cream I used fat free evaporated milk, which I think doesn't compromise the flavor at all, so win! It's def. a nice, easy, tasty dinner. Without the regret you get when you've dirtied a ton of dishes.
Honestly, it's not my most favorite. Partly because chicken alfredo isn't my most favorite. And it's not creamy enough for Michael. So, while we did like it, it probably won't make frequent appearances here in the apartment. But it'll ocassionally pop up. Like a friend that you kind of like and enjoy seeing occasionally, just not all the time, ya know?
One Pan Chicken Alfredo
Adapted from Number 2 Pencil
- 3 tbsp. olive oil
- 1 and 1/4 lbs. boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup fat free evaporated milk
- 1/2 lb. penne (or other bite sized pasta), uncooked
- 2 cups freshly shredded Parmesan cheese
- salt and pepper
- parsley, to garnish
- Cut chicken into 1 inch pieces. Season with kosher salt and pepper. In a pan (or pot, needs to be large/deep enough for the whole dish to be made in it) heat olive oil over medium high heat. Add chicken and brown it (doesn't need to be fully cooked through).
- Once chicken is browned, add minced garlic and saute for about a minute.
- Add broth, evaporated milk, and uncooked pasta to pan-stir.
- Bring to a boil, then cover and reduce to a simmer. Cook 15-20 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
- Serve, garnish with parsley.
Has a bite.