With just one pan and a handful of ingredients, I whipped up a cheesy chicken Alfredo that had my family asking for seconds. It’s now my go-to for those ‘I need this now’ dinner cravings.
Ingredients
2 boneless, skinless chicken breasts
2 cups of uncooked penne pasta
2 cups of chicken broth
1 cup of heavy cream
1 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
1 teaspoon of garlic powder
1 teaspoon of Italian seasoning
How to Make It
Cut chicken breasts into bite-sized pieces.
In a large skillet, add chicken pieces and cook over medium heat until browned.
Add uncooked pasta to the skillet.
Pour in chicken broth and heavy cream.
Sprinkle garlic powder and Italian seasoning over the mixture.
Stir well and bring to a simmer.
Cook for about 15 minutes, stirring occasionally, until the pasta is cooked.
Stir in mozzarella and Parmesan cheese until melted and creamy.
Serve
Serve hot, directly from the skillet, perhaps with a side of garlic bread to mop up the sauce.
