I’m all about great comfort food for my soul at this moment in time. This heat-warming One Pot Chicken Alfredo fits the bill perfectly. It’s cold outside, winter is here and I’ve been needing some comfort, as a matter or fact, our entire country, no our entire world, needs comfort. The world is drastically changing before our eyes and it’s really affecting my soul. This week my kids had to stay home from school because of a bomb threat throughout all LAUSD schools! It’s scary times to be raising innocent children in the world and I fear, it won’t be going away anytime soon. My husband and I took this time to chat with our children on what they should do if something tragic happens and we’re not there to take care of them. How can they survive and what are they suppose to do! Yes, the talk of survival and being aware of the world we now live in, very sad indeed!
My spirits are very low during this holiday season but I gotta feed my family and comfort food it is, so if you need a yummy, hearty recipe try my One Pot Chicken Alfredo recipe, it will make you feel good from the inside out!
Hope your holidays are feeling better than mine… Yes, I need comfort food just to heal my soul…
Ali in the Valley
One Pot Chicken Alfredo
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 to 6
Author: Alison Ball
3 boneless skinless chicken breasts , cut into bite-sized pieces
Salt and pepper to taste
½ teaspoon Italian seasoning
3 tablespoons olive oil
2 cloves of garlic finely chopped
1 14 oz chicken broth
1 cup heavy cream
2 cups penne pasta or any bite-sized shape pasta uncooked
1 medium onion sliced
1/4 cup sun-dried tomatoes cut into thin strips
1/2 cup frozen green peas partially thawed
¼ teaspoon dried basil
2 cups grated parmesan cheese
¾ cup mozzarella cheese shredded
garnish with red pepper flakes
Add oil to large skillet pan and heat over medium-high heat. Add chicken and sauté for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and sauté for another minute.
Pour in chicken broth, cream, pasta, peas, sun-dried tomatoes and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.
Remove from heat and add parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in, then serve. Garnish with red pepper flakes.