One-Pot Chicken Alfredo (Creamy Pasta Made Simple)

One-Pot Chicken Alfredo (Creamy Pasta Made Simple)

There’s something magical about a recipe that turns a weeknight into a little celebration. For me, that’s always been pasta — warm, filling, and covered in a sauce so good you can’t help but sneak a taste right out of the pot. One-Pot Chicken Alfredo is the kind of dish that feels restaurant-worthy but comes together with just one pan and a handful of simple ingredients.

What I love about this version is its simplicity. Instead of juggling multiple pots for pasta and sauce, everything simmers together in the same skillet. That means fewer dishes and richer flavor — the pasta absorbs the creamy sauce as it cooks, so every bite is infused with garlic, Parmesan, and just the right hint of seasoning.

It’s the kind of dinner that makes everyone at the table happy. Creamy, cheesy, tender chicken, and pasta cooked to perfection — it’s comfort food without the extra fuss. And because it all happens in one pot, cleanup is a breeze, which makes it a weeknight hero in my book.

Why This Recipe Works

• Creamy, rich Alfredo sauce cooks right with the pasta.
• One-pot method = easy cleanup.
• Perfect balance of garlic, Parmesan, and cream.
• Family-friendly comfort food that feels restaurant-quality.

Ingredients You’ll Need

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 1 lb fettuccine pasta (uncooked)
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• ½ tsp salt
• ¼ tsp black pepper
• Fresh parsley, chopped (for garnish)

Notes:
– Swap fettuccine for linguine or spaghetti.
– Add a pinch of nutmeg for classic Alfredo depth.
– Use freshly grated Parmesan for best results.

Step-by-Step Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until golden, about 5–6 minutes. Remove and set aside.
2. In the same pot, add butter and garlic; sauté for 1 minute until fragrant.
3. Pour in chicken broth and heavy cream, then add uncooked fettuccine. Stir and bring to a simmer.
4. Cook pasta uncovered, stirring occasionally, until al dente and sauce thickens (about 12–14 minutes).
5. Stir chicken back into the pot along with Parmesan cheese. Season with salt and pepper.
6. Remove from heat and garnish with parsley. Serve hot.

Tips, Tricks & Variations

• Add steamed broccoli or peas at the end for extra veggies.
• Swap chicken for shrimp for a seafood twist.
• Use half-and-half instead of cream for a lighter version.
• Stir in extra Parmesan for a thicker, cheesier sauce.

FAQs

Can I use pre-cooked chicken?
Yes — stir it in at the end just to warm through.

Will the pasta get mushy?
Not if you stir occasionally and pull it once it’s just al dente.

Can I freeze leftovers?
Alfredo doesn’t freeze well — but it reheats fine in the fridge within 2–3 days.

Serving Ideas

• Pair with garlic bread and a Caesar salad.
• Add a glass of white wine for date night.
• Serve in shallow bowls with extra Parmesan on the table.

Related Recipes You Might Like

• Creamy Garlic Parmesan Chicken Pasta
• Baked Ziti with Ricotta (Classic Comfort in a Pan)
• Chicken Parmesan Casserole (Easy Family Favorite)

Closing Thoughts

One-Pot Chicken Alfredo is proof that comfort food doesn’t have to be complicated. With one pot, a few pantry staples, and about half an hour, you’ll have a dinner that feels special enough for guests but easy enough for Tuesday night. Creamy, cheesy, and satisfying — this is a keeper.