One-Pot Chicken Alfredo with Feta
Servings: 8 servings
Calories: 676kcal
One-Pot Chicken Alfredo with Feta is a creamy, decadent dish that tastes fancy but is super simple and versatile. Your family will love this one-pot classic!
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Ingredients
- 3 tablespoons olive oil
- 1-1/4 pounds chicken breast skinless and boneless
- 2 1/2 tablespoons garlic minced, ~ 2 cloves
- 2 cups chicken broth low sodium
- 1 cup heavy cream
- 1/2 pound penne pasta uncooked
- 2 cups Parmesan cheese freshly shredded
- 3-4 Roma tomatoes diced
- 2 cups prosciutto or ham chopped
- 1 cup feta crumbled
- 1/4 cup fresh basil chopped
- salt and pepper to taste
Instructions
- Slice chicken breasts into 1-inch pieces. Season with salt and pepper to taste.
- Brown the chicken pieces in olive oil over medium-high heat. Don't overcook the chicken. It doesn't have to be fully cooked at this stage because it will continue cooking.
- Once chicken is browned, add minced garlic and saute for about one minute.
- Add chicken broth, cream, and uncooked pasta to the pan and stir to combine.
- Bring to a boil, cover, and reduce to a simmer. Simmer 15-20 minutes, until the pasta is tender.
- About 5 minutes into simmering, add feta, prosciutto, tomatoes, and basil to the pot. Reserve some of the basil to use as garnish.
- Remove from heat and stir in shredded Parmesan cheese.
- Season with salt and pepper as needed.
Video
Notes
- Any short pasta shape will work for this recipe.
- To switch it up, try adding in cooked bacon, different herb,s and cheeses.
- Leftovers can be stored in the fridge for 1-2 days.
- I don't recommend freezing this as the dairy products can split and the pasta will lose its texture
Nutrition
Calories: 676kcal | Carbohydrates: 26g | Protein: 27g | Fat: 51g | Saturated Fat: 23g | Cholesterol: 123mg | Sodium: 1251mg | Potassium: 402mg | Fiber: 1g | Sugar: 2g | Vitamin A: 967IU | Vitamin C: 9mg | Calcium: 428mg | Iron: 1mg