There’s nothing better than a cozy pasta dish that comes together in just one pot.
This One-Pot Chicken Alfredo combines juicy chicken, tender pasta, and a creamy parmesan sauce—all cooked in the same pan for maximum flavor and minimal cleanup.
Why You’ll Love This Recipe
It’s a true one-pot wonder—no juggling multiple pans.
Creamy, cheesy, and loaded with protein-packed chicken.
Family-friendly and weeknight-approved.
Saves time on both cooking and cleanup.
What You’ll Need (Ingredient Highlights)
Boneless chicken breasts or thighs add protein and richness.
Fettuccine or penne pasta cooks directly in the sauce, soaking up flavor.
Heavy cream and parmesan create a luscious, creamy base.
Garlic and butter bring depth and aroma.
Fresh parsley adds color and freshness at the end.
Pro Tips Before You Start
Cut chicken into even pieces for faster, uniform cooking.
Toast garlic lightly—burnt garlic turns bitter quickly.
Use freshly grated parmesan to avoid grainy sauce.
Simmer pasta gently; too high heat will evaporate liquid too fast.
If sauce thickens too much, add a splash of warm water or broth.
How to Make One-Pot Chicken Alfredo
Step 1 – Sear the Chicken
Season chicken with salt and pepper.
Heat oil in a large pot or deep skillet, then sear until golden brown. Remove and set aside.
Step 2 – Start the Sauce Base
Melt butter in the same pot.
Add garlic and sauté for about 30 seconds until fragrant.
Step 3 – Add Cream and Broth
Pour in heavy cream and chicken broth. Bring to a gentle simmer.
Step 4 – Cook the Pasta
Add uncooked pasta directly into the pot.
Stir occasionally so it doesn’t stick. Cook until pasta is al dente.
Step 5 – Finish the Sauce
Stir in parmesan until melted.
Adjust thickness with extra broth if needed.
Step 6 – Return Chicken and Serve
Slice the cooked chicken and return it to the pot.
Garnish with parsley and extra parmesan. Serve hot.
What to Serve Them With
Garlic bread for extra indulgence.
A crisp green salad to balance the richness.
White wine such as Pinot Grigio for a restaurant-style dinner.
Variations / Substitutions
Swap chicken with shrimp or sausage for variety.
Use half-and-half instead of heavy cream for a lighter version.
Add broccoli, spinach, or mushrooms for extra vegetables.
Try gluten-free pasta if needed.
Storage & Leftovers
Keep leftovers in the fridge for up to 3 days.
Reheat gently on the stovetop with a splash of cream or milk.
Freezing is not recommended as the sauce may separate.
FAQs
Can I use pre-cooked chicken?
Yes, stir it in at the end just to heat through.
What pasta works best?
Fettuccine, penne, or rigatoni all work beautifully.
Do I have to use heavy cream?
You can use half-and-half or whole milk, but the sauce will be less rich.
How do I avoid sticky pasta?
Stir frequently in the first few minutes of cooking.
Can I add vegetables?
Yes, broccoli, spinach, or peas are great additions.
Is this recipe kid-friendly?
Absolutely—creamy pasta is usually a hit with kids.
Can I double the recipe?
Yes, but use a large enough pot to hold the liquid and pasta.
Can I make it ahead?
Best served fresh, but you can prep chicken and garlic in advance.
What cheese works instead of parmesan?
Pecorino Romano is a great substitute.
Can I make it spicy?
Add red pepper flakes for a subtle heat.
Final Thoughts
This One-Pot Chicken Alfredo is the perfect mix of comfort and convenience.
It’s creamy, flavorful, and saves you from a pile of dirty dishes.
Once you try it, you’ll want to keep it in your regular weeknight rotation.
