I’ve also got a thing for using the least amount of dishes possible to prepare a meal. Because there’s nothing I dislike more than loading and unloading the dishwasher.
In this recipe the pasta cooks right along with the sauce saving you precious time and energy. No extra pot, no strainer. You can even go right from the stovetop to the dinner table, no serving dish necessary.
The chipotle level can be adjusted to fit your family’s taste buds. My husband loves all things spicy so we like to add the entire teaspoon of chipotle powder (and sometimes we add even more)!
Pico de gallo might seem like an odd garnish, but the fresh flavors really balance the rich, creamy, slightly spicy alfredo sauce.
I’ve found that 6 cups of liquid for one pound of pasta seems to be the sweet spot for one pot pastas. So you can use that ratio for whatever one pot pasta combination your pretty little heart desires!
One Pot Chipotle Fettuccine Alfredo
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 1 lb. uncooked fettuccine noodles
- 32 oz. chicken stock
- 2 cups half and half
- 1 teaspoon chipotle powder
- 2 tablespoons fresh chopped parsley
- 3/4 cup shredded Parmesan
- fresh pico de gallo for garnish
- Kosher salt
- fresh cracked pepper
Melt butter in a large pot over medium heat. Add shallot and cook, stirring frequently for 3 minutes. Add garlic and cook, stirring frequently for 1 minute. Add pasta, chicken stock, half and half, chipotle and parsley to the pot and stir to combine. I broke my fettuccine noodles in half so that they fit in my pot a bit more easily. Bring it a boil, then turn heat down to medium or medium low and simmer for 15-18 minutes, stirring occasionally so the pasta doesn’t stick to the bottom of the pan. Cook until pasta is al dente, then remove from heat and stir in Parmesan. Garnish with pico de gallo and enjoy!
The sauce will thicken as it sits. If it gets too thick, loosen it up with a bit of milk, half and half or chicken stock.