Dine Out With Damian: One Pot Chicken Alfredo
I’m here to give you an easy meal that any buffoon can make whilst out in the great outdoors. When I say ‘any buffoon’, I obviously mean me.
Combining two of my favourite foods - pasta and chicken, this one-pot meal is an easy, and filling, dish to make.
Although I’ve made this a few times, when I took the photos I only had a small chicken breast and a small amount of spaghetti, as opposed to fettuccine, it still turned out okay, mind.
Equipment
A single burner/stove
One pan
Wooden spoon or spatula
Chopping board x 2 (one for the chicken)
Sharp knife
Measuring jug
Branded equipment used: Robens Cookery King Stove
Ingredients (for 1)
200g chicken breast
Salt and pepper
1 tbsp olive oil
250g fettuccine
250ml milk
370ml chicken stock / broth
1 large garlic clove, minced
125ml thickened / heavy cream
180ml freshly grated parmesan (fresh grated parmesan melts better)
Parsley, for garnish
How to cook
Slice the chicken breast in half, horizontally and sprinkle both sides of the chicken with salt and pepper.
Heat oil over medium high heat,add the chicken, and cook for 2 minutes on each side until golden and cooked through. Remove and slice into bitesize chunks.
Add milk, chicken stock and garlic to the skillet, bring to simmer, then add pasta. Stir every few minutes so it doesn’t stick.
Once the pasta is softened, reduce heat to medium and stir every couple of minutes.
In the meantime, slice the chicken into bitesize chunks.
After around 9-10 minutes, the pasta should be almost cooked, but there should still be liquid covering the base of the pan. Add cream and parmesan and mix.
Simmer, stirring occasionally, for 2 minutes, until sauce is thickened and pasta is cooked, then add the chicken.
Add salt and pepper to taste, garnish with freshly grated parmesan and parsley,and serve immediately!
Enjoy!
