Pasta Alfredo con pollo, ajo y parmesano en una sola olla

Ingredientes

• 1 lb boneless skinless chicken thighs (or breasts)
• 1 pinch salt (to season)
• 1 pinch cracked pepper (to season)
• 2 tbsp olive oil (divided)
• 1 onion (diced)
• 4 cloves garlic (minced, or 1 tablespoon minced garlic)
• 1/2 cup dry white wine (optional)
• 8 oz brown mushrooms (sliced)
• 2 cups chicken broth (or stock)
• 1 1/2 cups heavy cream (divided, thickened cream, light cream, evaporated milk can also be used)
• 1 pinch salt (to taste)
• 1 pinch pepper (to taste)
• 8 oz dry pasta (penne or fettuccini)
• 1 1/2 cups parmesan cheese (freshly grated)
• 1 pinch fresh parsley (chopped, to garnish)

Preparación

1. 1

   Season chicken thighs with salt and pepper.

2. 2

   Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.

3. 3

   Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.

4. 4

   Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).

5. 5

   Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.

6. 6

   Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired