One-Pot Chicken Alfredo

It’s creamy! It’s comforting! It’s easy to make! It’s our One-Pot Chicken Alfredo, and it’s what’s for dinner tonight. Here’s the recipe:

1. Chop 1 bunch broccoli into bite-size florets. Set aside. Slice 2 chicken breasts in half horizontally. Season both sides with salt and black pepper.

2. Heat 1 Tbsp extra virgin olive oil in a large pot over medium-high heat. Sear the chicken breasts for 5 minutes on each side, or until the internal temperature reaches 165 F. Transfer to a cutting board and slice into ½-inch-thick pieces.

3. Add ½ stick unsalted butter and 1 diced yellow onion to pot and toss to coat. Cook until the onion is translucent, about 2 minutes. Add 6 minced garlic cloves and cook until fragrant, 2 minutes. Add 2 Tbsp dry white wine and cook until reduced, 2 minutes.

4. Stir in 2 ½ cups chicken broth, 3 cups heavy cream and lightly season with salt and black pepper. Bring to a simmer, add 12 oz penne and simmer until the pasta is just under al dente, about 13 minutes.

5. Add the broccoli florets and cook until just tender, 2 minutes. Stir in 4 oz freshly grated Parmesan cheese until melted. Stir in the chicken and season with salt and black pepper.

6. Divide the pasta between bowls. Garnish with additional grated Parmesan cheese and chopped fresh parsley.

Recipe adapted from: Cafe Delites