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.

The Best One Pot Chicken Alfredo Pasta (30-Minute Recipe!)

Name: The Best One Pot Chicken Alfredo Pasta (30-Minute Recipe!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 200g / 7oz chicken breast, boneless, skinless; Salt and black pepper to taste; 1 tbsp olive oil; 250g / 8oz 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

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

Scale

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