Description
This One-Pot Chicken Feta Alfredo is a creamy, flavorful pasta dish combining tender chicken, savory pancetta, and a rich blend of feta and Parmesan cheeses. Cooked all in one skillet, this meal is perfect for a quick and satisfying dinner, featuring a delightful mix of garlic, herbs, and a hint of heat from red pepper flakes.
Ingredients
Scale
Chicken and Seasoning
- 1¼ lb chicken, cut into bite-sized pieces
- 1 Tbsp garlic and herb seasoning
- 1 Tbsp olive oil
- 4 oz diced pancetta
Pasta and Dairy
- 8 oz campanelle pasta (uncooked)
- 4 oz crumbled feta cheese
- 1½ cups shredded Parmesan cheese
- 1 cup heavy cream
Liquids and Herbs
- 2 cups low-sodium chicken broth
- 1½ tsp dried basil
- 1½ Tbsp minced garlic
- ¼ tsp red pepper flakes
Vegetables and Seasoning
- 2 Roma tomatoes, chopped
- Salt and pepper to taste
Instructions
- Prepare and Brown Chicken and Pancetta: Cut the boneless chicken breasts into 1-inch pieces and season them with garlic and herb seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and diced pancetta to the skillet. Sauté them together until the chicken is browned and cooked through, and the pancetta is crispy.
- Sauté Garlic: Add the minced garlic to the pan with the browned chicken and pancetta. Cook for about 30 seconds, stirring constantly, until the garlic becomes aromatic and fragrant.
- Cook Pasta with Cream and Broth: Pour in the heavy cream, chicken broth, dried basil, red pepper flakes, and add the uncooked campanelle pasta into the skillet. Bring the mixture to a boil, then reduce the heat to medium. Let it simmer uncovered until the pasta is tender and has absorbed most of the liquid, approximately 15 to 20 minutes, stirring occasionally to prevent sticking.
- Finish with Cheese and Tomatoes: Remove the skillet from heat. Stir in the chopped Roma tomatoes, crumbled feta cheese, and shredded Parmesan cheese until well combined and creamy. Season the dish with salt and black pepper according to your taste preferences.
Notes
- Use low-sodium chicken broth to control the salt content.
- Do not overcook the pasta in step 3; keep checking until it is al dente.
- This dish can be paired with a simple green salad for a complete meal.
- Substitute pancetta with bacon if pancetta is unavailable.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
