Our One Pot Creamy Alfredo with Spring Veggies is a great way to get kids to eat their vegetables. Best of all, there’s only one pot to clean afterwards and it only takes about 20 minutes to make. Did we mention it’s delicious too?!
If you love one pan meals as much as we do, then you’ll love our One Pan Lasagna. It’s the faster and easier way to make this family classic!
One trick to making One Pot Creamy Alfredo with Spring Veggies is to purchase an already cooked rotisserie chicken. Use just up to half the chicken and you’ll have enough later for another meal that uses chicken as an ingredient. Now that’s smart! Make sure you use a deep enough pot in this recipe, because as the pasta and other ingredients boil you’ll need to continuously stir and toss to keep them from sticking to the pan. The sauce thickens once it cools.
One Pot Creamy Alfredo with Spring Veggies
- 2 cups chopped and cooked chicken
- 1 small frozen bag of peas and carrots
- 12 oz bowtie pasta, uncooked
- 3 TBSP butter
- 1 small onion, chopped
- 2 16 oz jars alfredo sauce
- 3 cups water or broth
- parmesan cheese, for garnishing
In a deep pot, melt butter and saute onion for 2-3 minutes. Add peas and carrots, cooked chicken, uncooked pasta, 3 cups alfredo sauce, and water or broth. Bring to a boil. Stir constantly while tossing for about 15 minutes or until pasta is at desired doneness and liquid is reduce two-thirds. Allow to stand for 5 minutes to thicken. Garnish with grated parmesan cheese, if desired.