Chicken Alfredo
Our chicken alfredo comes together in one pot in under an hour. Chicken alfredo is perfect for company but also easy enough for a weeknight dinner.
Servings 6 servings
Calories 900kcal
Ingredients
- 1 1/2 pounds boneless chicken breast
- 3 teaspoons salt divided
- 1 1/2 teaspoons black pepper divided
- 1 tablespoon Italian seasoning
- 2 tablespoons vegetable oil
- 1 16-ounce box penne
- 4 tablespoons butter
- 1 cup onion minced
- 4 cloves garlic minced
- 8 ounces mushrooms sliced
- 1/3 cup all-purpose flour
- 3 cups milk
- 1 cup half and half
- 3/4 cup Parmesan cheese
- 4 ounces cream cheese at room temperature
- 8 ounces Mozzarella cheese
- 3 roma tomatoes seeded and diced
Instructions
- Cut the chicken tenderloins into 1-inch cubes. Toss chicken with 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning and coat evenly.
- In a large skillet, heat vegetable oil over medium-high heat until it begins to shimmer. Add the chicken in a single layer and cook without stirring, until one side is browned about 2 minutes. Turn the chicken and brown the other side. Remove the chicken to a plate and set aside. Wipe out the skillet.
- Cook pasta according to package directions. Drain pasta well.
- Meanwhile, while the pasta is cooking, begin the sauce; Melt the butter in the skillet. Add onion, garlic, and mushroom and saute until veggies are soft, about 8-10 minutes. Stir in flour, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Slowly add the milk and half and half and stir constantly, until smooth. Stir in Parmesan, Mozzarella, and cream cheese and cook gently until cheeses are melted. Add reserved cooked chicken and tomatoes. Serve over cooked pasta.
Nutrition
Serving: 1/6 of the recipe | Calories: 900kcal | Carbohydrates: 81g | Protein: 50g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 179mg | Sodium: 1933mg | Potassium: 965mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1485IU | Vitamin C: 9.3mg | Calcium: 574mg | Iron: 1.8mg