If you’re craving creamy, comforting pasta that comes together with minimal fuss, you’re going to love this One Pot Chicken Alfredo Pasta Recipe. I absolutely adore how this dish manages to pack so much flavor while only dirtying one pan — a total win in my book! Whether you’re whipping up a weeknight dinner or impressing friends without breaking a sweat, this recipe is a reliable go-to that always hits the spot. Keep reading, and I’ll walk you through exactly how to get that rich, silky sauce and juicy chicken every time.
Why You’ll Love This Recipe
- Super Easy Cleanup: Because it’s everything-cooked-in-one pot, you spend less time scrubbing and more time enjoying your meal.
- Rich, Creamy Sauce Every Time: Using a blend of milk, cream, and freshly grated parmesan creates that ultra-smooth Alfredo texture I’m obsessed with.
- Juicy, Golden Chicken: Cooking the chicken separately locks in moisture and gets that beautiful golden crust.
- Quick & Family-Friendly: Ready from start to finish in just about 15 minutes — perfect for busy nights when you want something tasty in a flash.
Ingredients You’ll Need
The magic of this One Pot Chicken Alfredo Pasta Recipe lies in simple, fresh ingredients that meld beautifully together. Choosing the right dairy and fresh parmesan really makes the sauce sing, and don’t skip on that golden chicken—it’s the star of the show!
- Chicken breast: I recommend slicing it thin horizontally for quicker cooking and juicier results.
- Salt and pepper: Essential for seasoning chicken and sauce to your taste.
- Olive oil: For that golden sear on the chicken without overpowering flavor.
- Fettuccine: Classic choice, but you can swap with other pasta shapes if needed.
- Milk: Any fat content works; whole milk will give a richer sauce.
- Chicken stock/broth: Best to use a clear, good-quality broth for that beautiful white sauce.
- Garlic clove: Minced fresh for that gentle garlicky punch.
- Heavy cream (thickened cream): Adds richness and luscious texture to the sauce.
- Freshly grated parmesan: Fresh is key—it melts into the sauce so much better and isn’t grainy like pre-grated.
- Parsley: For a fresh, bright garnish that cuts through the creaminess.
Variations
One of the things I adore about this One Pot Chicken Alfredo Pasta Recipe is how easy it is to make your own. I often switch things up depending on what I have in the fridge or who I’m cooking for, and it never disappoints.
- Substitute with shrimp or mushrooms: I once swapped the chicken for shrimp and it was just as dreamy—plus, mushrooms add a nice earthy note if you’re skipping meat.
- Use light cream or half-and-half: If you want a lighter sauce, go for light cream; the texture changes a bit but still delicious.
- Add veggies like spinach or peas: Toss them in in the last few minutes for extra color and nutrients—I love how that fresh green pops against the creamy sauce.
- Make it spicy: A pinch of crushed red pepper flakes added with the garlic gives this Alfredo a fun little kick that my family goes crazy for.
How to Make One Pot Chicken Alfredo Pasta Recipe
Step 1: Sear the Chicken to Golden Perfection
Start by seasoning your chicken breasts well with salt and pepper on both sides. Heat your olive oil in a large skillet over medium-high heat (make sure it’s big enough to hold the pasta later). Cook the chicken for about 2 minutes on each side until it gets that gorgeous golden crust and is cooked through. Resist the urge to rush here—the golden color adds so much flavor! Once done, transfer the chicken to a plate and let it rest for 5 minutes. This resting step is what keeps your chicken juicy, trust me. You can slice it after the pasta is done cooking.
Step 2: Simmer the Pasta in the Creamy Base
In the same skillet (don’t wash it – those brown bits add flavor!), add your milk, chicken broth, and minced garlic. Bring this to a gentle simmer before adding the fettuccine. Now, here’s a little trick I discovered: move the pasta around every 30 seconds for about 3 minutes while the pasta softens. This keeps it from sticking together—no one wants clumpy fettuccine! Once it’s softened a bit, reduce the heat to medium and stir every few minutes as it cooks through. Around 9-10 minutes in, the pasta should be nearly cooked but still sitting in some liquid.
Step 3: Finish with Cream, Parmesan, and Magic
At this point, add your heavy cream and freshly grated parmesan to the skillet. Stir everything gently and let it simmer for about 2 more minutes while the sauce thickens and the pasta finishes cooking. Heads up: if your sauce gets too thick or “gluggy,” add a splash of hot tap water and toss—it’ll loosen the sauce right up and give you that silky texture we all want. Taste and adjust salt and pepper to your liking, then serve immediately with a sprinkle of extra parmesan and fresh parsley for that perfect finishing touch.
Pro Tips for Making One Pot Chicken Alfredo Pasta Recipe
- Don’t Skip Resting the Chicken: Letting the chicken rest after cooking locks in flavorful juices so it’s tender every time.
- Stir Regularly, But Gently: Keep the pasta moving to prevent sticking, but don’t over-stir or the sauce could break.
- Fresh Parmesan Is a Game-Changer: Using freshly grated cheese melts smoothly into the sauce—store-bought shredded can be grainy and less creamy.
- Control Sauce Thickness: If it gets too thick while plating or serving, a small splash of hot water brings it back to that silky goodness instantly.
How to Serve One Pot Chicken Alfredo Pasta Recipe
Garnishes
I’m a big fan of fresh parsley sprinkled on top—it adds a fresh pop of color and a little brightness to cut through the richness. Extra parmesan grated right before serving is a must for me too. Sometimes, I also add a pinch of freshly cracked black pepper over the top to add a subtle kick.
Side Dishes
This pasta stands out on its own, but I love pairing it with a crisp Caesar salad or some roasted garlic broccoli for some green crunch. Garlic bread or a simple herb focaccia is another favorite for soaking up every last bit of that luscious Alfredo sauce.
Creative Ways to Present
For special occasions, I like serving this pasta in individual shallow bowls and garnishing with a small sprig of parsley and an edible flower petal for that restaurant-style touch. Or try layering it in a pretty glass casserole dish with a sprinkle of parmesan on top—then broil it briefly for a golden crust finish. It’s always a hit with guests!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge, where it keeps nicely for up to 3 days. The sauce tightens up a bit, but I’ve found it still tastes great the next day.
Freezing
Freezing this chicken Alfredo pasta is possible but I recommend freezing it without the parsley garnish. Thaw slowly in the fridge overnight. From my experience, the texture changes only slightly but it still makes for a satisfying quick meal later on.
Reheating
When reheating leftovers, I add a splash of milk or water to loosen the sauce and heat gently on the stovetop or in the microwave, stirring occasionally to bring back that silky texture. Avoid reheating on too high heat or the cream can separate.
FAQs
-
Can I use other pasta shapes for this One Pot Chicken Alfredo Pasta Recipe?
Absolutely! While fettuccine is traditional for Alfredo, other pasta shapes like penne, rigatoni, or linguine also work well. Just keep an eye on cooking times since different shapes may vary slightly in how long they take to soften.
-
Is it necessary to cook the chicken separately?
Technically, you could dice and brown the chicken quickly then cook it with the pasta, but cooking it separately ensures juicier, prettier browned chicken without overcooking. It’s a little extra step that really pays off in texture and taste.
-
What can I do if the sauce becomes too thick?
This happens sometimes as the sauce reduces. The easiest fix is to add a splash of hot water and stir—it’ll loosen right back up to that silky consistency. I’ve done this many times with great success.
-
Can I make this recipe dairy-free?
For a dairy-free version, you’d want to use alternatives like coconut cream and dairy-free parmesan-style cheese. The sauce’s texture and flavor will change, but it’s definitely doable if you use good-quality substitutes and adjust seasoning accordingly.
-
How do I know when the pasta is perfectly cooked?
The pasta should be tender but still have a tiny bit of bite—al dente. During cooking, taste it around 9-10 minutes and check for softness; if it’s too firm, just keep cooking and add small amounts of water if needed to finish without drying out the sauce.
Final Thoughts
This One Pot Chicken Alfredo Pasta Recipe has truly become a staple in my kitchen. I love how it feels indulgent yet comes together without any crazy steps or dozens of dishes to clean up afterward. Every time I make it, I’m reminded how the simplest ingredients, treated with care, can create something spectacular. Give this recipe a try for your next dinner—you’ll enjoy the creamy sauce, juicy chicken, and quick, satisfying cooking process just like I do. Trust me, your family and friends will be asking for seconds in no time!
Print
One Pot Chicken Alfredo Pasta Recipe
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This One Pot Chicken Alfredo Pasta is a quick and creamy Italian-inspired dish featuring tender chicken breast cooked to golden perfection and combined with fettuccine tossed in a rich parmesan cream sauce. Prepared entirely in one skillet, this comforting meal blends milk, chicken broth, garlic, and cream for a luscious sauce that’s both simple and indulgent, perfect for a satisfying weeknight dinner.
Ingredients
Chicken
- 200 g / 7 oz chicken breast, cut in half horizontally
- Salt and pepper, to taste
- 1 tbsp olive oil
Pasta and Sauce
- 250 g / 8 oz fettuccine
- 2 cups milk (any fat percentage)
- 1 1/2 cups chicken stock / broth
- 1 large garlic clove, minced
- 1/2 cup thickened / heavy cream
- 3/4 cup freshly grated parmesan cheese
For Garnish
- Parsley, chopped
- Additional freshly grated parmesan, optional
Instructions
- Season and Cook Chicken: Sprinkle salt and pepper evenly on both sides of the chicken breasts. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2 minutes on each side until golden brown and cooked through. Remove the chicken from the pan onto a plate and allow it to rest for 5 minutes before slicing.
- Add Liquids and Garlic: To the same skillet, pour in the milk and chicken broth. Add the minced garlic. Bring this mixture to a gentle simmer over medium-high heat.
- Cook the Pasta: Add the fettuccine to the simmering liquid. Stir and move the pasta every 30 seconds to prevent sticking, cooking for about 3 minutes or until the pasta begins to soften.
- Simmer and Stir: Reduce the heat to medium. Continue stirring the pasta every couple of minutes. By around 9 to 10 minutes, the pasta should be nearly cooked with liquid still visible at the bottom of the pan.
- Incorporate Cream and Cheese: Add the heavy cream and grated parmesan cheese to the skillet. Stir well to combine all ingredients. Let it simmer, stirring occasionally, for about 2 minutes until the sauce thickens and the pasta is fully cooked.
- Adjust Sauce Consistency and Seasoning: If the sauce becomes too thick or gluggy, add a splash of hot tap water to thin it and stir. Adjust salt and pepper to taste for seasoning.
- Serve: Plate the pasta and chicken slices immediately. Garnish with freshly grated parmesan cheese and chopped parsley for a fresh flavor and appealing presentation.
Notes
- This recipe works well with any cream type, including lighter creams, which will affect the sauce’s richness.
- Freshly grated parmesan melts better into the sauce than pre-grated varieties. Use about 1/2 cup pre-grated if substituting.
- Remove the dish from heat while the sauce is still quite saucy to prevent over-thickening during plating.
- For juicier and more visually appealing chicken, cook it separately to golden brown instead of dicing and cooking with pasta.
- Scrape off any large browned bits from the pan if you want a clearer white sauce; the sauce color is also influenced by the clarity of the chicken stock.
- If the sauce thickens too much, add a splash of hot water and stir to restore a silky texture.
- If you prefer softer pasta, add more hot water (1/4–1/2 cup) and continue cooking until desired tenderness is reached.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 110 mg
