With over a decade of perfecting weeknight meals, I can confidently say this One Pot Chicken Alfredo Pasta is the creamiest, easiest version you’ll ever make, with the pasta cooking right in the sauce for a foolproof dinner. Say goodbye to that mountain of dishes!
Tired of juggling multiple pots and pans just for a simple pasta night? Me too! That’s why this recipe is a game-changer. Everything—from searing the chicken to simmering the fettuccine—happens in a single skillet. You get a restaurant-quality, creamy chicken alfredo in about 30 minutes, and cleanup is an absolute breeze. It’s the kind of meal that makes you feel like a kitchen hero on a busy Tuesday.
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Key Takeaways
- One-Pan Wonder: The entire meal, including the pasta, cooks in a single skillet. This means less mess and more flavor!
- Ready in 30 Minutes: This is the perfect recipe for those busy weeknights when you need something delicious on the table, fast.
- Insanely Creamy Sauce: Cooking the pasta right in the milk and broth helps thicken the sauce naturally, making it unbelievably rich and silky.
- Family-Approved Favorite: It’s a guaranteed crowd-pleaser for both kids and adults. Trust me, there are never any leftovers.
Why You’ll Love This One Pot Chicken Alfredo Pasta
I have a feeling this dish is going to become a staple in your home, just like it is in mine. Here’s why you’re going to fall in love with it:
- A Hug in a Bowl: The combination of tender chicken, silky sauce, and perfectly cooked pasta is pure comfort food, just like my creamy Slow Cooker Chicken Stroganoff.
- Minimal Cleanup, Maximum Flavor: It’s a true one-pot chicken dinner, so you can spend less time scrubbing and more time enjoying your meal.
- So Much Better Than Jarred Sauce: The homemade alfredo sauce is simple but tastes a million times better than anything from the store. You control the ingredients!
- Protein-Packed Satisfaction: Lean chicken breast packs a serious protein punch to keep you full and satisfied long after dinner is over.
- Foolproof for Any Skill Level: I’ve designed this recipe to be super straightforward. If you can stir, you can make this!
- Endlessly Adaptable: It’s a fantastic base recipe. You can easily toss in some spinach or broccoli to sneak in extra veggies.
From My Kitchen to Yours
I still remember the nights when my kids were little, and the time between getting home from work and getting dinner on the table felt like a mad dash. I was always searching for meals that were quick, used simple ingredients, and, most importantly, that everyone would actually eat without complaining! That’s how this one pot chicken alfredo pasta was born.
I was determined to figure out how to make a creamy, dreamy alfredo without using a separate pot to boil the pasta. After a few tries—some a little too soupy, some a little too sticky—I finally landed on the perfect ratio of milk, broth, and pasta. The moment I saw the sauce thicken up around the noodles and knew I only had one pan to wash, I practically did a happy dance in the kitchen. It quickly became a family favorite, and now I’m so excited to share my little weeknight victory with you. It’s a simple recipe, but it’s filled with a lot of happy family memories.
Ingredients for One Pot Chicken Alfredo Pasta
Here’s what you’ll need to grab. The beauty of this dish is its simplicity!
| Ingredient | Notes & Substitutions |
| 200g / 7oz Chicken Breast | Boneless, skinless breasts work best. You can also use chicken thighs, just cook them a little longer. |
| Salt & Black Pepper | To taste. Freshly cracked pepper makes a difference! |
| 1 tbsp Olive Oil | Or another neutral oil like avocado oil. |
| 250g / 8oz Fettuccine | Linguine or penne will work, though cooking times may vary. To add veggies, try my method from this Healthy Broccoli Pasta. |
| 2 cups Milk | Any fat percentage works. Whole milk will give you the richest result. |
| 1 ½ cups Chicken Broth | Use low-sodium so you can control the salt level. Vegetable broth is a fine substitute. |
| 1 large Garlic Clove | Freshly minced is best, but ¼ tsp of garlic powder works if you’re out. |
| ½ cup Heavy Cream | This is key for that ultra-creamy, restaurant-quality texture. |
| ¾ cup Parmesan Cheese | Important: Grate your own from a block! Pre-shredded cheese has anti-caking agents that can make your sauce gritty. |
| Fresh Parsley | For garnish. It adds a nice pop of color and freshness. |
Equipment Needed
You don’t need anything fancy for this recipe, which is part of its charm.
- A Large Skillet or Dutch Oven: Make sure it’s wide enough to fit the uncooked fettuccine lying flat. A 12-inch skillet is perfect.
- Tongs: For flipping the chicken and tossing the pasta.
- Whisk: Helpful for stirring in the cream and cheese to create a smooth sauce.
- Cutting Board & Knife: For prepping the chicken and garlic.
How to Make One Pot Chicken Alfredo Pasta Step-by-Step
Ready to see how easy this is? Let’s do it!
- Sear the Chicken: Pat the chicken breasts dry and sprinkle both sides generously with salt and pepper. Heat the olive oil in your large skillet over medium-high heat. Add the chicken and cook for about 2-3 minutes per side, until it’s golden brown and cooked through. This searing method is key to flavorful chicken, like in my Bruschetta Chicken Pasta. Transfer the chicken to a plate to rest.
- Build the Sauce Base: In the same skillet, add the milk, chicken broth, and minced garlic. Whisk everything together, scraping up any delicious browned bits from the bottom of the pan—that’s pure flavor!
- Simmer the Pasta: Bring the liquid to a gentle simmer. Add the fettuccine, arranging it in a single layer as best you can. Let it cook for about 3 minutes, using your tongs to gently move the pasta around as it softens to prevent it from sticking together.
- Cook Until Tender: Once the pasta has softened, reduce the heat to medium. Continue to simmer, stirring every couple of minutes, for about 9-10 minutes. The pasta should be nearly cooked, and most of the liquid will be absorbed, creating a starchy, thickened base.
- Make It Creamy: Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Keep stirring gently until the cheese has completely melted and the sauce is smooth and glossy. This should only take about 2 minutes.
- Bring It All Together: While the sauce finishes, slice the rested chicken into strips. Add the sliced chicken back into the skillet and toss everything together to coat.
- Serve and Garnish: Adjust the seasoning with a little more salt and pepper if needed. Serve immediately, garnished with a sprinkle of fresh parsley and an extra dusting of Parmesan. Enjoy!
Karen’s Expert Tips for the Best Results
I’ve made this dish more times than I can count. Here are a few little tricks I’ve learned along the way:
- Grate Your Own Cheese. Period. I know I said it before, but it’s the single most important tip for a silky smooth sauce. The pre-shredded stuff in bags just won’t melt the same way. It’s worth the extra minute of work, I promise!
- Don’t Walk Away! Especially in the first few minutes, you need to babysit the pasta a bit. Give it a few good stirs as it softens to make sure the strands don’t clump into a single pasta brick.
- Control Your Heat: Once you add the cream and cheese, keep the heat on low. Boiling the sauce at this stage can cause it to separate or become grainy. Gentle heat is your best friend here.
- Sauce Too Thick? If your sauce gets a little too thick for your liking, just stir in an extra splash of warm chicken broth or milk until it reaches the perfect consistency. It’s a very forgiving recipe! This same trick works wonders in my Creamy White Chicken Chili, too.
What to Serve With Chicken Alfredo
This is a hearty meal all on its own, but if you want to round it out, here are a few of my favorite pairings:
- A Crisp Green Salad: A simple salad with a bright lemon vinaigrette is perfect for cutting through the richness of the alfredo.
- Crusty Garlic Bread: A classic for a reason! You’ll want it for sopping up every last bit of that incredible sauce.
- Steamed or Roasted Veggies: Simple steamed broccoli or roasted asparagus adds a wonderful color and a boost of nutrition.
- A Fresh Appetizer: Start the meal off light with my Traditional Bruschetta Recipe to get everyone’s appetites going.
Storing and Reheating Tips
Leftovers are fantastic, but alfredo sauce needs a little TLC when reheating.
- To Store: Let the pasta cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- To Reheat: The best way to reheat this dish is in a saucepan on the stove over low heat. Add a splash of milk or chicken broth to the pasta to help loosen up the sauce and bring back its creamy texture as it warms through. I’d avoid the microwave, as it can make the sauce oily.
Nutrition Facts
Amount per serving (recipe makes 4 servings)
Calories: 597
Total Fat: 25.2g
Saturated Fat: 12.3g
Sodium: 450mg
Total Carbohydrates: 54.6g
Dietary Fiber: 1.8g
Total Sugars: 6.9g
Protein: 36g
Disclaimer: Nutrition information is estimated using the USDA FoodData Central database and may vary based on the specific ingredients, brands, and cooking methods used.
FAQs About One Pot Chicken Alfredo Pasta
Can I cook chicken and pasta in the same pot?
Absolutely! That’s the whole magic of this one pot chicken alfredo pasta recipe. You sear the chicken first, set it aside, and then use the same pot to cook the pasta and build that creamy sauce, capturing all the flavor.
Can I cook raw chicken in Alfredo sauce?
I wouldn’t recommend it. For the best flavor and texture, it’s much better to sear the chicken separately first. This creates a beautiful golden crust and ensures the chicken is cooked through perfectly without making the sauce watery.
How do you cook pasta in a one pot dish?
The key is having the right amount of liquid. The pasta simmers directly in a base of milk and broth, absorbing the liquid as it cooks. The starch from the pasta releases into the sauce, which is what helps it thicken up naturally.
Can I use milk instead of heavy cream in my Alfredo sauce?
You can, but the sauce won’t be as rich or thick. Heavy cream has a higher fat content, which is what gives alfredo its signature luxurious texture and helps prevent the sauce from curdling.
Is heavy cream or evaporated milk better for Alfredo sauce?
Heavy cream is definitely the traditional and better choice for a classic, rich alfredo. Evaporated milk can work as a lower-fat substitute, but it has a slightly different, slightly sweeter flavor and won’t produce the same creamy results.
Is whipping cream the same as heavy cream?
They are very similar! Heavy cream (or heavy whipping cream) has a slightly higher milk fat content (36% or more) than whipping cream (30-35%). For this alfredo sauce, you can use them interchangeably with great results.
Final Thoughts
I truly hope you and your family love this simple, comforting meal as much as we do. It’s proof that you don’t need a lot of time or a sink full of dishes to make something truly special. It’s perfect with a simple side of Easy Baked Zucchini for a complete meal!
I can’t wait to hear how it turns out for you! If you make it, please leave a comment and a rating below, or tag me in your photos on social media. Happy cooking!
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The Best One Pot Chicken Alfredo Pasta (30-Minute Recipe!)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: One Pot
- Cuisine: American
Description
The creamiest, easiest One Pot Chicken Alfredo Pasta you’ll ever make! The pasta cooks right in the sauce for a foolproof, restaurant-quality dinner in just 30 minutes with minimal cleanup.
Ingredients
200 g / 7 oz chicken breast, boneless, skinless
Salt and black pepper to taste
1 tbsp olive oil
250 g / 8 oz fettuccine
2 cups milk
1 ½ cups chicken broth, low-sodium
1 large garlic clove, minced
½ cup heavy cream
¾ cup Parmesan cheese, freshly grated
Fresh parsley, for garnish
Instructions
Sear the Chicken: Pat the chicken breasts dry and sprinkle both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes per side, until golden brown and cooked through. Transfer to a plate and let rest.
Build the Sauce Base: In the same skillet, add the milk, chicken broth, and minced garlic. Whisk to combine, scraping up any browned bits from the bottom of the pan.
Simmer the Pasta: Bring the liquid to a gentle simmer. Add the fettuccine, arranging it in a single layer. Cook for about 3 minutes, using tongs to move the pasta as it softens to prevent sticking.
Cook Until Tender: Reduce heat to medium and continue to simmer, stirring occasionally, for 9-10 minutes until the pasta is nearly al dente and has absorbed most of the liquid.
Make It Creamy: Reduce heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Continue stirring gently for about 2 minutes until the cheese is melted and the sauce is smooth and glossy.
Combine and Serve: Slice the rested chicken into strips. Add the sliced chicken back into the skillet and toss everything together to coat. Garnish with fresh parsley and serve immediately.
Notes
Grate Your Own Cheese: For the smoothest sauce, always grate your cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce gritty.
Control Your Heat: After adding the cream and cheese, keep the heat on low to prevent the sauce from separating or becoming grainy.
Sauce Consistency: If your sauce gets too thick, simply stir in an extra splash of warm chicken broth or milk until it reaches your desired consistency.
Nutrition
- Serving Size: 1 serving (approx. 350g)
- Calories: 597 kcal
- Sugar: 6.9 g
- Sodium: 450 mg
- Fat: 25.2 g
- Saturated Fat: 12.3 g
- Unsaturated Fat: 12.9 g
- Carbohydrates: 54.6 g
- Fiber: 1.8 g
- Protein: 36 g
- Cholesterol: 101 mg
Keywords: one pot pasta, chicken alfredo, weeknight dinner, 30-minute meal, fettuccine