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Television writer and producer (and Carson Daly’s wife) Siri Pinter shares her one-pot chicken alfredo. Enjoy the classic dish without all the extra dishes.


  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 3 tablespoons olive oil
  • 2 cloves of garlic, finely chopped or grated
  • 1 1/2 cups chicken stock
  • 1 cup heavy cream
  • 1/2 pound penne pasta or any bite-sized shape pasta, uncooked
  • 1 sprig basil
  • 2 cups grated parmesan cheese


Serves: 2


Cut chicken breasts into 1/2-inch pieces. Season with 1/2 teaspoon kosher salt and a few turns of pepper.

Over medium-high heat, brown chicken in olive oil, about 1 minute, until the chicken is brown but not cooked through. Add garlic and sauté until fragrant. Add chicken stock, cream and uncooked pasta to the pan; stir to combine. Add basil sprig and bring to a boil then cover and reduce to a simmer.

Simmer, covered, for 15-20 minutes or until pasta is tender. Remove from heat, discard basil sprig and stir in grated parmesan cheese. Season with salt and pepper as needed.


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