Dreaming of a creamy, comforting dinner that doesn’t leave you with a sink full of dishes? One Pot Chicken Alfredo Pasta is about to become your favorite weeknight hero! In just one skillet, you get juicy golden chicken, luscious Alfredo sauce, and fettuccine perfectly coated in all that creamy goodness—minimal fuss, maximum flavor, and so much heartwarming comfort.
Why You’ll Love This Recipe
- Fewer Dishes, More Flavor: Everything cooks in a single pot, so you get layers of flavor and hardly any cleanup—a win-win for busy nights!
- Creamy, Comforting Sauce: Indulge in an unbelievably silky Alfredo sauce that clings to the pasta and chicken, every bite rich and satisfying.
- Ready in 15 Minutes: Quick enough for a weeknight but fancy enough for a cozy date night at home—this one’s a true lifesaver when time is short.
- Customizable for Everyone: Toss in your favorite veggies, swap in different pastas, even use light cream—the recipe adapts to your cravings and pantry!
Ingredients You’ll Need
One of the best things about One Pot Chicken Alfredo Pasta is that it turns simple staples into creamy magic. Each ingredient not only adds its own delicious note but also plays a key part in building that classic flavor and incredible texture—trust me, you’ll want every single one!
- Chicken breast (200g/7oz): Sliced thin, so it cooks fast and stays juicy—golden and tender every time.
- Salt and pepper: Don’t be shy! Seasoning the chicken well brings every element of the pasta to life.
- Olive oil (1 tbsp): For browning the chicken to golden perfection without sticking.
- Fettuccine (250g/8oz): Wide, flat noodles are classic for Alfredo because they soak up all that creamy sauce.
- Milk (2 cups): Any fat percentage works here—the milk helps create a saucy base and cooks the pasta evenly.
- Chicken stock/broth (1 1/2 cups): Infuses every bite with savory depth and extra chicken-y goodness.
- Garlic (1 large clove, minced): Just one clove, but it makes the whole dish smell and taste irresistible.
- Thickened/heavy cream (1/2 cup): This is what gives the Alfredo its signature velvety, luscious finish.
- Freshly grated parmesan (3/4 cup): Melted right into the sauce, it delivers nutty, cheesy flavor and dreamy texture.
- Parsley: That sprinkle of fresh green right before serving adds a pop of color and brightness to balance the richness.
Variations
Once you make this One Pot Chicken Alfredo Pasta, you’ll realize how easily it flexes to suit your mood or whatever’s on hand. Feel free to get creative—these variations are just a starting point for making this dish totally your own!
- Add Veggies: Toss in a handful of baby spinach, frozen peas, or steamed broccoli for pops of color and extra nutrition.
- Try Different Protein: Swap the chicken for shrimp, sliced sausages, or leave it out entirely for a meatless Alfredo with mushrooms.
- Lighten It Up: Use light cream or even half-and-half for a less rich, but still creamy, meal.
- Make It Gluten-Free: Substitute gluten-free pasta—just watch the cooking time, as it can get soft quickly.
How to Make One Pot Chicken Alfredo Pasta
Step 1: Sear and Rest the Chicken
Start by seasoning your chicken generously with salt and pepper on both sides. Heat up your skillet (make sure it’s big enough for the pasta) with the olive oil, then sear the chicken breasts for about 2 minutes on each side until they’re gloriously golden and just cooked through. Transfer the chicken to a plate to rest—letting it sit keeps it juicy and makes it easier to slice up for serving.
Step 2: Build the Broth and Start Cooking the Pasta
Pour the milk, chicken stock, and minced garlic into the same skillet, then bring the mixture up to a gentle simmer. As soon as it’s ready, nestle the fettuccine right into the liquid. Give it a little nudge every 30 seconds or so for the first few minutes—this helps the pasta soften evenly and prevents sticking.
Step 3: Simmer, Stir, and Watch the Magic Happen
Let the pasta cook in the simmering broth, stirring every couple of minutes. Around the 9–10 minute mark, the noodles should be almost cooked and there’ll still be some silky liquid at the bottom. That’s your cue to stir in the cream and parmesan cheese—now watch as it all melts into a glorious Alfredo sauce! If you notice the sauce thickening too fast, just splash in a bit of hot water to bring back that dreamy texture.
Step 4: Slice, Toss, and Finish!
While the pasta simmers in its creamy bath, quickly slice your chicken into strips. Once the sauce is luscious and the pasta is tender (but still a little al dente), taste and adjust the salt and pepper. Tangle the golden chicken over the pasta, toss everything gently, and get ready to serve! Generous grating of parmesan and a scatter of fresh parsley take this One Pot Chicken Alfredo Pasta over the top!
Pro Tips for Making One Pot Chicken Alfredo Pasta
- Don’t Overcook the Pasta: Take your skillet off the heat while the sauce is still a bit loose—pasta keeps absorbing liquid, so it’ll thicken just right after serving.
- Golden Brown Chicken: Make sure your pan is hot so you get a gorgeous golden sear on the chicken, which gives both fabulous flavor and texture contrast.
- Freshly Grated Parm Is Key: Grating parmesan yourself guarantees that classic creamy melt—pre-grated can stay a little grainy, so fresh is best.
- Splash of Hot Water for Rescue: If your sauce gets too thick or gluggy as it rests, a quick splash of hot tap water and a stir brings it back to creamy perfection.
How to Serve One Pot Chicken Alfredo Pasta
Garnishes
This dish practically begs for a finishing flourish—think extra-grated parmesan for cheesiness, a shower of fresh parsley for brightness, or even a scattering of cracked black pepper for a subtle, spicy kick. If you like a zing of citrus, a bit of grated lemon zest on top lifts each forkful beautifully.
Side Dishes
You can’t go wrong with a crisp green salad tossed in tangy vinaigrette—its freshness balances the richness of the pasta. Warm, crusty bread is another classic for sopping up every last bit of Alfredo sauce, and roasted veggies or garlic sautéed broccolini are perfect for cozy nights in.
Creative Ways to Present
For a showstopper, swirl the fettuccine high in shallow bowls, nestle those golden chicken slices on top, and sprinkle fresh herbs with abandon. Hosting friends? Serve this One Pot Chicken Alfredo Pasta family-style straight from the skillet at the table—it looks rustic and irresistible. For date night, pair in individual bowls with a glass of white wine and candlelight for instant romance.
Make Ahead and Storage
Storing Leftovers
If you have leftover One Pot Chicken Alfredo Pasta (lucky you!), scoop it into an airtight container and refrigerate within two hours. It’ll keep well for up to three days and makes a dreamy next-day lunch. Just remember the sauce will thicken as it cools, so keep a splash of milk or water handy for later.
Freezing
While creamy pasta dishes don’t always freeze perfectly, you absolutely can stash leftovers for up to a month. Let the pasta cool fully, pack in a freezer-safe container, and thaw gently overnight in the fridge. The sauce may separate a bit upon reheating, but a vigorous stir (and maybe a bit more cream or milk) will help it return to its former glory.
Reheating
To reheat, pop your One Pot Chicken Alfredo Pasta into a saucepan with a splash of milk or water and heat over low, stirring as it warms. For microwave reheating, cover and heat in short bursts, stirring in between, until steaming all the way through. Don’t skip the extra liquid—it brings your Alfredo back to creamy life!
FAQs
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Can I use a different type of pasta for One Pot Chicken Alfredo Pasta?
Absolutely! Fettuccine is classic, but you can swap in linguine, spaghetti, or even short shapes like penne or rigatoni. Just keep an eye on the cooking time—smaller noodles may cook more quickly, so taste as you go.
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What’s the secret to keeping the sauce creamy and not clumpy?
The real secret is using freshly grated parmesan and stirring in the cream and cheese only when the pasta is almost cooked (with some liquid left in the skillet). If the sauce thickens too much after mixing, a quick splash of hot tap water fixes everything.
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Can I make One Pot Chicken Alfredo Pasta ahead of time?
This dish is best enjoyed right away for that ultra-creamy texture. But you can prep the chicken ahead, slice and refrigerate it, then quickly cook the pasta and finish the sauce just before serving.
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Is it possible to make this recipe gluten-free or lower in carbs?
Absolutely! Simply use your favorite gluten-free pasta or for a lower-carb version, try spiralized zucchini “zoodles” (but add them at the end so they don’t overcook). Adjust the cooking time as needed for alternative noodles.
Final Thoughts
If you’re looking for pure, creamy comfort with minimal fuss, you simply can’t beat this One Pot Chicken Alfredo Pasta. It truly delivers everything we love in a cozy meal—richness, flavor, and ease, all in one pan. Give it a try, make it your own, and get ready to watch it disappear from plates in minutes!
Print
One Pot Chicken Alfredo Pasta Recipe
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy and indulgent One Pot Chicken Alfredo Pasta is the perfect weeknight meal that comes together quickly in just one pot. Tender chicken, fettuccine pasta, and a rich Alfredo sauce are combined to create a comforting dish that the whole family will love.
Ingredients
Chicken:
- 200 g / 7oz chicken breast, cut in half horizontally
- Salt and pepper
- 1 tbsp olive oil
Pasta:
- 250 g / 8 oz fettuccine
- 2 cups milk, any fat %
- 1 1/2 cups chicken stock / broth
- 1 large garlic clove, minced
- 1/2 cup thickened / heavy cream
- 3/4 cup freshly grated parmesan
Garnish:
- Parsley, for garnish
Instructions
- Sprinkle both sides of the chicken with salt and pepper. Use a skillet large enough to fit the pasta.
- Heat oil over medium high heat. Add chicken and cook for 2 minutes on each side until golden and cooked through. Remove onto plate and rest for 5 minutes, then slice while pasta is cooking.
- Add milk, chicken broth and garlic. Bring to simmer then add pasta.
- Move pasta around every 30 seconds or so until it is softened (around 3 minutes) so it doesn’t stick. Once pasta is softened, reduce heat to medium and stir every couple of minutes.
- At about 9 – 10 minutes, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add cream and parmesan and mix.
- Simmer, stirring occasionally, for ~2 minutes, until sauce is thickened and pasta is cooked. If you cook it too long and the sauce goes gluggy, add a splash of hot tap water – will go back to silky with a few tosses.
- Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley!
Notes
- This recipe does actually work with any type of cream, even light cream. It just affects the richness of the sauce.
- Using fresh grated parmesan ensures it melts into the sauce. You can use store bought but it tends to be larger grains so some of it may not melt into the sauce completely. Reduce to 1/2 cup (because that equates to about 3/4 cup freshly grated).
- The key to this recipe is taking it off the stove while it’s still quite saucy because the sauce evaporates quite quickly as you toss a bit, adjusting the salt and pepper, getting plates out, serving etc. See video and photos for amount of sauce in the finished dish.
- COOKING WITH CHICKEN: You could dice the chicken, brown just the outside then leave it in the pan to cook with the pasta. But cooking the chicken separately yields a juicier chicken + prettier because it’s golden brown.
- If you have large brown bits stuck on the pan (e.g. if it’s not non-stick), scrape off the larger bits if you want a pretty white sauce. Also, the whiteness of the sauce is affected by how clear the chicken stock is. Better value brands can be a bit cloudy. I use Campbell’s.
- This recipe is very forgiving. If the sauce gets too gluggy / thick, add a splash of hot water. I like my pasta al dente, but if the pasta is still not tender enough for your taste, add 1/4 – 1/2 cup hot tap water and keep cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 547 kcal
- Sugar: 5g
- Sodium: 810mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 107mg
