This Beloved Canned Staple Is My (Cheap!) Secret to Better Chicken Alfredo
Easy dinners are a weeknight staple in my home, and this chipotle chicken Alfredo hits all the marks. It’s easy to make, delicious, and, the best part, it’s a one-pot meal. In this recipe I call for cooking the pasta in heavy cream, garlic, and shallots, which helps thicken the sauce and allows the pasta to absorb the flavors better.
To that, I add smoky chipotle peppers in adobo sauce and Parmesan cheese. The smokiness of the chipotle and the saltiness of the Parm complement each other perfectly, without the need for added salt. It’s a delicious twist on the classic chicken Alfredo that’s even more flavorful than the original, and I promise it won’t disappoint.
Why You’ll Love It
It all comes together in one pan. The chicken, the pasta, and the sauce all get cooked in one pan.
It’s loaded with flavor. Between the chipotle in adobo sauce, Parmesan cheese, garlic, and shallots, this pasta creates a wildly delicious sauce that packs so much flavor.
The sauce is perfectly creamy. Cooking the pasta with the butter, heavy cream, and chicken broth allows the pasta to release its starches, creating the creamiest sauce.
Key Ingredients in One-Pot Chipotle Chicken Alfredo
Chipotles in adobo. The sauce from a can of chipotles in adobo adds delicious smoky, savory notes and a hint of spice.
Parmesan cheese. Parmesan cheese does all the work when it comes to seasoning the pasta, giving it the perfect amount of salt along with those delicious nutty notes we all love.
Chicken. You’ll need 1 pound of boneless, skinless chicken breasts to cut into bite-size pieces.
Butter. Once melted, the butter helps loosen up any of the browned bits on the bottom of the pan, building as much flavor as possible.
How to Make One-Pot Chipotle Chicken Alfredo
Brown the chicken. In a large pot or Dutch oven, cook the seasoned chicken in olive oil until browned on both sides and cooked through.
Make the sauce. To the same pot, melt butter, scraping the bottom of the pan to release any browned bits. Then add shallots and garlic and cook until fragrant.
Cook the pasta. Add chicken broth, heavy cream, dried fettuccine noodles, and remaining olive oil to the pot. Cook until al dente, stirring often and scraping the bottom of the pan to make sure the noodles don’t stick.
Finish the pasta. Once the pasta is cooked, add Parmesan cheese and chipotle in adobo sauce, and stir until everything is combined and the cheese is melted. Return the chicken and its juices back to the pot, and cook for 5 more minutes until the sauce is thickened and creamy. Serve topped with more grated Parm.
Chipotle Chicken Alfredo Recipe
This creamy, cheesy one-pot pasta is the perfect addition to your weeknight rotation.
Prep time 15 minutes
Cook time 37 minutes
Serves 4 to 6
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
4 cloves garlic, minced
1 medium shallot, minced (about 1/4 cup)
1 (32-ounce) carton low-sodium chicken broth (4 cups)
2 cups heavy cream
1 pound dried fettuccine pasta
6 ounces grated Parmesan cheese (about 2 cups), plus more for serving
3 tablespoons sauce from a can of chipotle peppers in adobo sauce, plus more as needed
Instructions
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Season 1 pound chopped boneless, skinless chicken breasts all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the chicken and spread into an even layer. Cook until browned on both sides and cooked through, 4 to 5 minutes per side. Transfer to a plate.
Reduce the heat to low. Add 2 tablespoons unsalted butter to the pot and let it melt while you scrape up the browned bits from the bottom of the pot with a wooden spoon. Add 4 minced garlic cloves and 1 minced medium shallot. Cook, stirring occasionally, until fragrant, about 2 minutes.
Stir in 1 (32-ounce) carton low-sodium chicken broth and 2 cups heavy cream, and scrape up any remaining bits from the bottom of the pot. Increase the heat to medium. Add 1 pound dried fettuccine pasta and the remaining 1 tablespoon olive oil. Bring to a simmer and cook, stirring often and making sure to scrape against the bottom and corners of the pot, until the pasta is al dente and the sauce is reduced by about half, 15 to 20 minutes.
Add 6 ounces grated Parmesan cheese and 3 tablespoons chipotle in adobo sauce to the pot, and toss with tongs until well-combined and the cheese is melted, about 3 minutes.
Return the chicken and any accumulated juices on the plate to the pot. Continue to cook, tossing occasionally, until the sauce is thickened slightly and coats the pasta well, about 3 minutes. Taste and season with more kosher salt and chipotle in adobo sauce as needed. Serve topped with more grated Parmesan if desired.
Recipe Notes
Substitutions: Dried rigatoni or spaghetti can be substituted for the fettuccine.
Storage: While this is best eaten fresh, leftovers can be refrigerated in an airtight container for up to 4 days.
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