One Pot Creamy Chicken Fettuccine Alfredo
You'll love this easy, homemade recipe for creamy chicken fettuccine alfredo! Here is a skillet dinner all made in one pot full of tender chicken, tomatoes, and bacon.
Servings 6 servings
Calories 600kcal
Ingredients
- 1 1/4 lb boneless, skinless chicken breast
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp olive oil, divided, 2 tbsp with the chicken and 1 tbsp with the pancetta
- 3-4 oz diced pancetta, or bacon
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 2 1/4 cups water
- 3/4 cup heavy cream
- 10 oz fettuccine
- 1 cup freshly grated parmesan
- 2 cups grape or cherry tomatoes, halved
- 1/4 cup fresh chopped parsley or basil
Instructions
- Cut each breast in half crosswise. Then take the thicker half and cut it in half lengthwise. This will produce three pieces of about the same size and thickness.
- Lay out the pieces on the cutting board and cover them with plastic wrap. Lightly pound them to make them all uniformly flat.
- Sprinkle the chicken with the kosher salt and black pepper. Set it aside while you prep the rest of the ingredients.
- Once you are ready to cook, heat a large skillet over medium high heat. When the pan is hot, add 2 tablespoons of olive oil and then the chicken pieces.
- Cook the chicken for 2-3 minutes on the first side and then 2-3 minutes on the second side, or until browned on both sides and cooked through. Remove to a bowl.
- Slice the chicken against the grain into bite sized pieces.
- Rinse out the skillet and wipe it down.
- Reduce the heat to medium. Once the pan is hot add the tablespoon of olive oil and the pancetta or bacon. Saute for 4-5 minutes. Then add the onion and saute for another 4-5 minutes. Add the garlic and pepper flakes and saute for 1 minute.
- Add the wine and bring to boil. Cook for about 1 minute, or until reduced by half.
- Add the water and cream. Increase the heat to high and bring to a boil.
- Once the liquid is boiling, add the pasta and reduce the heat to medium. Turn the pasta over a couple of times to get it all soaked then cover the skillet and let cook for a minute.
- After a minute you should be able to stir the fettuccine into the sauce. Cover again and cook for 2 minutes.
- Take the cover off and continue cooking the pasta while reducing the sauce. Stir as needed. If the sauce reduces too much, add a little more water.
- Once the pasta is cooked through, take the skillet off the heat and stir in the parmesan. Then stir in the chicken, tomatoes, and fresh herbs. Rewarm the pasta over the hot burner if needed. Serve with extra parmesan at the table.
Notes
- White wine: If you don't have any white wine in the house, vermouth makes a good substitution. And, in a pinch, I have used vodka and it's been great too.
- Parmesan: Do not use pre-grated parmesan! You need freshly grated cheese in order for the cheese to melt properly into the sauce. Pre-grated cheese will lump up and make a gritty sauce.
- Sauteing the Chicken: To produce browned and juicy chicken it is important that you cut the chicken into thin pieces, salt the chicken letting it sit for 10-15 minutes, and have a hot pan. Heat the pan until water skitters across the surface before you add the oil.
- Creamy Sauce: You will likely need to add a little more water to the pasta as it absorbs the sauce while you're mixing in the tomatoes and chicken. You want to end up with a creamy thick sauce, but not soupy. I find that adding only 2 cups of water to start makes it easier to control how much sauce I have at the end.
Nutrition
Calories: 600kcal