A quick and easy one-pot pasta dish featuring tender chicken, al dente pasta, and a rich, creamy garlic Parmesan sauce. Perfect for a weeknight meal.
Author:ellievance
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1 teaspoon black pepper
4 cloves garlic, minced
4 cups low-sodium chicken broth
12 ounces uncooked fettuccine pasta
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup chopped fresh parsley
Optional: 1 cup broccoli florets or fresh spinach
Instructions
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken, salt, and pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
Add minced garlic to the skillet and cook until fragrant, about 1 minute.
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Add uncooked fettuccine to the skillet, ensuring it is mostly submerged in the broth. Cover and cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
Stir in the cooked chicken. If using, add broccoli florets and cook for another 3-5 minutes, or until tender. If using spinach, stir it in until wilted.
Reduce heat to low. Stir in grated Parmesan cheese until melted and the sauce is creamy. Do not boil after adding cheese.
Stir in fresh parsley. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
For a silkier sauce, stir in the Parmesan cheese off the heat.
If you don’t have chicken broth, you can use water, but the flavor will be less intense.
This recipe is a great base for adding your favorite vegetables.
Leftover chicken can be used in this recipe.
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