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
Scale
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
