One Pan Browned Chicken Alfredo

40 min · Easy · Serves 1

1240 kcal per serving · 59g protein

Browned chicken and bowtie pasta cooked in one pan with a silky alfredo lifted by white wine and lemon. Minimal dishes, maximal sauce.

Ingredients

• Lemon (for juice) × ½
• Chicken breast × ½
• 1 g Cayenne pepper
• 120 g Bowtie pasta (Farfalle)
• 2 g Garlic powder
• 60 ml Dry white wine
• 200 ml Chicken broth
• 5 g Fresh parsley
• 50 ml Heavy cream
• 50 g Parmesan cheese
• 2 g Fresh thyme
• 15 ml Olive oil
• Shallot × ½
• 1 g Oregano
• 2 g Paprika
• 15 g Butter
• 2 g Salt
• 2 g Onion Powder
• 1 g Black pepper

Method

1. Season Chicken

   

   Mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt & pepper then coat the chicken breast with the spices.

2. Sear Chicken

   

   Heat olive oil in a large skillet over medium-high heat then sear chicken 3-4 minutes per side until golden. Remove and set aside.

3. Sauté Aromatics

   

   In the same pan, melt butter then add the shallot. Cook for 2–3 minutes until softened and fragrant.

4. Pour in white wine

   

   Pour in white wine, scraping the bottom of the pan.

5. Add the broth and bring to a boil

   

   Add chicken broth and bring to a boil.

6. Stir in bowtie pasta

   

   Stir in bowtie pasta.

7. Reduce heat to medium-low

   

   Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender (about 10–12 minutes), topping up with a splash of hot water whenever the pan looks dry.

8. Stir in heavy cream

   

   Stir in heavy cream, Parmesan, and lemon juice.

9. Slice the cooked chicken

   

   Slice the cooked chicken and return it to the pan.

10. Let simmer

    

    Let simmer for 2–3 minutes until heated through.

11. Serve

    

    Garnish with chopped parsley and extra Parmesan. Serve immediately.

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