To Be Clear: There is NO pasta in this dinner. Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley! Thanks for the recipe Nagi. This was quick and easy and my husband loved it. Simple. For fellow food nerds out there, here was my thinking: With the classic way of cooking pasta, the sauce and just-under-cooked pasta is tossed in the same pan with a splash of the pasta cooking water. in this Coronavirus time, that I have to work and cook all day, its good to test new recipes one pot. Why use frozen broccoli when you can use fresh? Used two cups of bow tie pasta and one 16 ounce jar of alfredo sauce. When you’ve just had an awful day at work, you hate your boss, you’re tired and tempted to order a greasy pizza? ), and to be honest, I never thought I would ever share a (long-strand) one-pot-pasta recipe. Chicken Penne Alfredo Recipe: How to Make It | Taste of Home I love hearing how you went with my recipes! If the sauce gets too gluggy / thick, add a splash of hot water. if it's not non stick), scrape off the larger bits if you want a pretty white sauce. Truly a delicious meal, if you follow the recipe to the letter it always turns out perfect. This is very good but where do you find reduced fat alfredo? I did use fresh broccoli instead of frozen. Chicken Alfredo Rezept | Chicken Pasta Alfredo. If you dump cream with milk/broth/water into a large pot / skillet with the pasta, the reason you end up with a gluey rather than silky sauce at the end is because you’ve been emulsifying the sauce for the entire pasta cooking time (i.e. Chicken and Asparagus are a wonderful combination. Your email address will not be published. The storefront is tiny and about absent if not for the blood-soaked trim analogue the entrance. Thank you Nagi and Dozer, our lives have changed forever! 1. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Made this for dinner for the first time tonight. And you don’t need it. Terrie Fontenot - Fresno, Texas, Broccoli Chicken Alfredo Recipe photo by Taste of Home. What happens is that the oil in the sauce and starch in the pasta cooking water transforms into a glossy sauce that clings to every strand of pasta (it’s called emulsification). I was contemplating sharing the version with bite size pieces of chicken that stays in the sauce while the pasta cooks. Notify me via e-mail if anyone answers my comment. I know there are many people out there who are thinking “how hard is it to cook pasta in a separate pot??”. I’ve previously declared on multiple occasions that I’m not a fan. https://www.thekitchn.com/how-to-make-chicken-alfredo-pasta-249767 I don’t want to offend pasta-purists (or the entire nation of Italy for that matter! And sure, it sounds easy. Add the cream and parmesan at the end to avoid gluggy sauce and unevenly cooked pasta. Solution: Cook the pasta in just milk + chicken broth, add cream at the end. The key to this recipe is taking it off the stove while it's still quite saucy because the sauce evaporates quite quickly as you toss a bit, adjusting the salt and pepper, getting plates out, serving etc. I like the frozen broccoli because I always have it on hand, so for me, this is a great pantry meal. But cooking the chicken separately yields a juicier chicken + prettier because it's golden brown. So when you serve it, there is no watery pool of sauce on the bottom of the bowl, it’s all in your mouth via the pasta! Heat oil over medium high heat.