Vegetarian One-Pot Chicken Alfredo
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts (2 large), sliced ½-inch thick
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 cups whole milk
- 1 cup heavy cream
- 8 oz fettuccine, broken in half
- 1 ½ cups freshly grated parmesan cheese (about 3 oz), plus more for serving
- ¼ tsp ground nutmeg
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chicken slices dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
Melt the butter with the olive oil in a large 12-inch straight-sided skillet or wide pot over medium-high heat until the butter is foamy and just beginning to subside. Add the chicken in a single layer and sear undisturbed for 3 minutes, then flip and cook for another 2–3 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and is opaque throughout with no pink at the center. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!