When it comes to pasta, I’m usually a marinara kind of girl. But there are those times that nothing will satisfy a pasta craving except a creamy, savory, garlicky pile of Alfredo covered noodles and yesterday was one of those days. Instead of firing up the grill, waiting for my pasta pot to boil and dirtying a saucepan, I opted to make everything inside my Aroma Rice Cooker. The result was a decadent bowl of tender noodles and juicy chicken covered in a creamy homemade sauce on the table in just about 30 minutes… and only 1 pan to clean up.
CHICKEN FETTUCCINE ALFREDO
1 lb chicken breasts
1 package fettuccine
1/2 cup butter
3 cloves of garlic, minced
8 ounces cream cheese
3 cups milk
6 ounces Parmesan cheese
salt and pepper
Fill your inner pot halfway full with water. Season chicken breasts with salt and pepper, place in the Steam Tray and steam for 10 minutes.
When the chicken is cooked, remove the tray, add fettuccine to the water and reset to Steam for the cooking time indicated on the package directions. Use the Steam Tray to drain the pasta and set aside.
Tip: If your pasta cooks for 10-12 minutes it can easily be boiled as chicken steams.
Reset to Steam for 15 minutes. Add the butter and garlic to the inner pot. When the butter is melted and garlic becomes fragrant, add the cream cheese and stir until melted.
Slowly add in the milk, 1 cup at a time. Cook the mixture for 5 minutes and add the Parmesan cheese, stirring until melted and well-combined.
Add the chicken and pasta back into the inner pot and toss. Switch to Keep-Warm until ready to serve.