One-Pot Chicken Alfredo with Feta
Servings: 8 servings
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!
- 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
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.
- 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
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