Chicken Alfredo
Chicken Alfredo
- 4 tablespoon olive oil divided
- 1 1/2 pounds chicken breast diced
- 4 cloves garlic minced
- 1 quart low sodium chicken broth
- 2 cups heavy cream
- 1 pound penne pasta
- 4 cups parmesan cheese freshly shredded with microplane
- Salt and pepper
- parsley
- Start by cutting chicken breasts into 1 inch pieces. Season with 1/2 a teaspoon of kosher salt and a few turns of pepper.
- Brown chicken in 2 tablespoons of olive oil over medium high heat, depending on how big your pan is you may need to brown in two batches to prevent over crowding.
- It does not need to be cooked through at this point, it will continue cooking as it simmers.
- Once chicken is browned, add two more tablespoons of olive oil and minced garlic and saute for about one minute.
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Add chicken broth, heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, and uncooked pasta to pan and stir. **If using fresh pasta, do not add to cream mixture. Cook separately and add to cream mixture just before serving**
- Once mixture starts to bubble, cover and reduce to a simmer.
- Simmer for 15-20 minutes or until pasta is tender.
- Remove from heat and stir in shredded parmesan cheese.
- Season with additional salt and pepper as needed and sprinkle with fresh parsley.
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**T reduce calories, you can use half and half in place of the heavy cream.
** You can also add in any veggies you like – chopped broccoli is delicious!