One-Pot Chicken Alfredo Pasta

 

2 T. olive oil

1 lb. boneless skinless chicken breasts

2 tsp. garlic salt

3 T. all-purpose flour

2 C. low-sodium chicken broth

2 C. milk

12 oz. uncooked short pasta or any bite-sized pasta (I use Cavatappi)

1 C. freshly grated parmesan cheese

Salt and pepper, to taste

 

Cut chicken breasts into bite size pieces, about 1 inch, and season with the garlic salt. Add olive oil to a large deep skillet over medium high heat. Add chicken to the hot skillet and brown well on all sides for about 5-8 minutes. Add flour and stir until chicken is well coated in the flour. Stir in the chicken broth and milk and bring to a gentle boil. Add the uncooked pasta and stir well to combine. Reduce heat to a simmer and let simmer for 15-20 minutes or until pasta is tender, stirring occasionally. Remove from the heat and stir in the freshly grated parmesan cheese. Season with salt and pepper to taste.