This one-pot chicken Alfredo recipe is a lighter version, made with almond milk and chicken broth instead of cream and all cooked together in one pot.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
489 Calories
Recipe Instructions
Step 1
Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine.
Step 2
Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally.
Step 3
Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.
Ingredients
½ teaspoon salt
2 tablespoons all-purpose flour
1 pinch ground nutmeg
½ teaspoon ground black pepper
2 tablespoons vegetable oil
1 teaspoon dried basil
1 large onion, diced
4 cloves garlic, minced
¾ teaspoon dried oregano
3 cups low-sodium chicken broth
1 cup grated Parmigiano-Reggiano cheese, or more to taste
¼ cup Greek yogurt
2 cups unsweetened almond milk
2 boneless, skinless chicken breasts, cut into 1-inch cubes
