One-Pot Chicken Alfredo

Heat olive oil in a Dutch oven or large skillet over medium-high heat. Add chicken and seasonings and cook until golden brown. Remove and set aside.

Add butter to the pan. Once melted, add shallots and garlic and cook until softened.

Add half the chicken stock and scrape up all those delicious browned bits from the bottom of the pan. Add remaining stock, milk, cream, salt, pepper and pasta. Stir and bring to a boil.

Reduce heat to medium and simmer for 15–20 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

Remove from heat and stir in Parmesan until creamy. Add chicken back in and stir to pop combine.

I like to add roasted broccoli for some extra veggies, but it’s totally optional — especially if your kids are going to act personally offended by it. 😂

Serve and enjoy!