Easy One-Pot Chicken Alfredo Recipe

Ingredients

This recipe yields 6 servings. Ingredient amounts are automatically adjusted based on the yield, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 2 tablespoons vegetable oil
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• teaspoon salt
• teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups unsweetened almond milk
• 1 teaspoon dried basil
• teaspoon dried oregano
• 1 pinch ground nutmeg
• 16 ounces tricolor rotini pasta
• 1 cup grated Parmigiano-Reggiano cheese (or more to taste)
• cup Greek yogurt

Directions

1. Heat vegetable oil in a large pot over medium heat.
2. Add chicken, onion, and garlic. Season with salt and black pepper. Cook until the chicken is lightly browned and no longer pink, about 5 to 7 minutes.
3. Sprinkle flour over the chicken mixture. Stir and cook for 1 minute to combine.
4. Pour in chicken broth and almond milk. Season with dried basil, oregano, and nutmeg. Stir to combine the ingredients.
5. Mix in rotini pasta and bring the mixture to a boil over medium-high heat.
6. Once boiling, cover the pot, reduce heat to low, and cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly and the pasta is cooked.
7. Remove from heat and stir in Parmigiano-Reggiano cheese and Greek yogurt.
8. Season with additional salt and black pepper to taste. The mixture will continue to thicken as it cools.
9. Serve topped with additional Parmesan cheese, if desired.

Nutrition Facts

Per serving (1/6 of the recipe):

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.