Description
A creamy and comforting one-pot chicken Alfredo rice dish that delivers all the rich, cheesy flavors of classic Alfredo without pasta—perfect for a quick and satisfying twist on a favorite.
Ingredients
- 2 chicken breasts, diced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
- In the same pot, melt butter and sauté garlic for 30 seconds.
- Add uncooked rice and stir for 1 minute to lightly toast.
- Pour in chicken broth and milk, then bring to a boil.
- Reduce heat, cover, and simmer for 12-15 minutes until rice is tender.
- Stir in heavy cream and parmesan cheese until creamy and smooth.
- Return chicken to the pot and mix well.
- Season with salt, pepper, and Italian seasoning.
- Cook for another 2-3 minutes until everything is heated through.
- Garnish with fresh parsley before serving.
Notes
- Stir occasionally to prevent rice from sticking.
- Add more broth if the rice absorbs too much liquid.
- Use freshly grated parmesan for best flavor.
- Add broccoli or spinach for extra nutrition.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian