One-Pot Creamy Chicken Alfredo Rice

Servings: 4
Calories: ~590 kcal per serving
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Ingredients

• 2 tbsp butter

• 1 tbsp olive oil

• 1 lb (450 g) boneless, skinless chicken breasts, diced

• 3 cloves garlic, minced

• 1 small onion, chopped

• 1½ cups long-grain white rice (uncooked)

• 3 cups chicken broth

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• Optional: chopped parsley or extra Parmesan for garnish

Instructions

1. Cook the Chicken:
   In a large pot or deep skillet, melt butter with olive oil over medium heat.
   Add diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.

2. Sauté Aromatics:
   In the same pot, add onion and garlic. Cook for about 2 minutes until fragrant.

3. Add Rice and Liquid:
   Stir in rice, chicken broth, and Italian seasoning. Bring to a boil, then reduce heat to low.
   Cover and simmer for 15 minutes, stirring occasionally, until rice is tender and most liquid is absorbed.

4. Make It Creamy:
   Stir in heavy cream, Parmesan, mozzarella, and the cooked chicken.
   Mix until creamy and smooth. Add a splash of broth if needed for consistency.

5. Serve:
   Garnish with chopped parsley or extra Parmesan and serve warm.