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One Pot Chicken Alfredo Pasta that Delivers 5 Bold Flavors

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop, Mixing
  • Cuisine: Italian-American

Description

This One Pot Chicken Alfredo Pasta combines tender chicken, creamy sauce, and perfectly cooked noodles all in a single pot. The sauce develops naturally as the pasta cooks, creating a rich, velvety texture that coats every bite. It’s an ideal weeknight meal with minimal cleanup and maximum comfort. For another creamy pasta idea, check out our Creamy Lemon Ricotta Pasta Recipe You’ll Crave.

Ingredients

  • 1 tablespoon olive oil (light or regular, to prevent butter from burning)
  • 2 tablespoons unsalted butter (divided, for richness and sheen)
  • 1 pound boneless, skinless chicken breasts (sliced into ½-inch strips)
  • 4 cloves garlic (sliced thin)
  • 3 cups low-sodium chicken broth (for simmering pasta and adding flavor)
  • 2 cups heavy cream (or substitute with half-and-half for a lighter version)
  • 12 ounces fettuccine pasta (or any long pasta of choice)
  • 1 cup freshly grated Parmesan cheese (for final creamy texture)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper (freshly ground)
  • ¼ teaspoon red pepper flakes (optional, for subtle heat)
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Heat the pan: Place a large deep skillet or pot over medium-high heat and preheat for 2 minutes until warm to the touch.
  2. Sear the chicken: Add olive oil and 1 tablespoon butter. Once butter foams, sear chicken strips for 4–5 minutes per side at 375°F until lightly golden and internal temperature reaches 165°F. Remove and set aside.
  3. Sauté the garlic: Reduce heat to medium, add remaining butter, and stir in sliced garlic. Cook for 30–45 seconds until fragrant but not browned.
  4. Deglaze with broth: Pour in the chicken broth, scraping the bottom to release brown bits. Bring to a gentle simmer for 2 minutes until slightly reduced.
  5. Add cream and seasonings: Stir in heavy cream, salt, pepper, and optional red pepper flakes. Heat to 190°F and maintain gentle bubbles.
  6. Add the pasta: Lay the fettuccine in the liquid and press to submerge. Simmer uncovered at medium heat for 10–12 minutes, stirring every 2 minutes until pasta is al dente and liquid has reduced by about one-third.
  7. Return the chicken: Add the cooked chicken along with any juices. Stir and continue simmering for 3–5 minutes until sauce thickens and coats pasta.
  8. Incorporate cheese: Reduce heat to low and fold in Parmesan gradually until fully melted and sauce is smooth. Sauce should cling easily to noodles.
  9. Check consistency: If sauce is too thick, add ¼ cup broth. If too thin, simmer for another 2–3 minutes until creamy.
  10. Finish and serve: Remove from heat, garnish with chopped parsley, and let rest 2 minutes before serving for flavors to meld.

Notes

  • Substitute chicken with shrimp, sliced mushrooms, or tofu for a different protein option.
  • Make ahead: Cook through Step 8, cool fully, and refrigerate up to 2 days. Reheat gently with ¼ cup broth on low heat until warmed through.
  • Storage: Store leftovers in an airtight container up to 3 days in the refrigerator.
  • Reheating: Warm in a skillet over medium heat for 4–5 minutes, adding 2 tablespoons broth or cream to refresh the sauce.
  • Serving suggestion: Pair with steamed broccoli or a green salad to balance the richness.
  • Cheese tip: Always use freshly grated Parmesan for the best melt and flavor—pre-grated versions can make the sauce grainy.

Nutrition

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