One pot chicken alfredo pasta cooks the fettuccine right in a garlicky milk and broth sauce, so the starch from the noodles thickens the sauce as it goes.
Sliced seared chicken sits on top, and a splash of cream and a handful of Parmesan finish it off. Everything is done in about 35 minutes with one skillet.
Table of Contents
Why This One Pot Chicken Alfredo Pasta Recipe Works
Cooking the pasta in the sauce means the starch from the noodles thickens the liquid naturally, so you do not need a separate roux or a pot of boiling water.
Searing the chicken first leaves browned bits in the pan that flavor the whole sauce, and slicing the breast in half horizontally helps it cook quickly and evenly.
Cream and Parmesan go in at the end, off the heat, so the sauce turns silky instead of grainy.
Ingredients for One Pot Chicken Alfredo Pasta
- 7 oz boneless skinless chicken breast, cut in half horizontally
- Salt and black pepper
- 1 tbsp olive oil
- 8 oz fettuccine
- 2 cups milk
- 1 1/2 cups low sodium chicken broth
- 1 large garlic clove, minced
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- Chopped fresh parsley for garnish
Chicken. One breast cut into two thin cutlets cooks in about 4 minutes and stays tender. Pat it dry before seasoning so it sears well.
Fettuccine. Long pasta fits ideal in a wide skillet. Break it in half if your pan is small.
Milk and broth. Together they cook the pasta and become the base of the sauce. Low sodium broth keeps the salt under control.
Cream. A half cup adds richness without making the sauce heavy. Milk alone would be thinner.
Parmesan. Grate it fresh from a wedge so it melts smoothly. Pre grated cheese can taste dull and clump.
How to Make One Pot Chicken Alfredo Pasta
1. Season the chicken. Sprinkle both sides of the chicken with salt and pepper.
2. Sear it. Heat the olive oil in a large deep skillet over medium high heat. Cook the chicken about 2 minutes per side, until golden and cooked to 165 degrees F. Move it to a plate and let it rest for 5 minutes, then slice.
3. Start the sauce. Pour the milk and broth into the same skillet, add the garlic and bring to a simmer.
4. Add the pasta. Add the fettuccine and stir every 30 seconds for about 3 minutes, until it softens and sinks into the liquid.
5. Simmer. Reduce the heat to medium and stir occasionally for 9 to 10 minutes, until the pasta is nearly cooked and a little liquid remains.
6. Finish. Stir in the cream and simmer gently for about 2 minutes. Take the pan off the heat and stir in the Parmesan until melted. Add a splash of hot water if the sauce is too thick.
7. Serve. Taste for salt and pepper, top with the sliced chicken and finish with parsley and extra Parmesan.
How to Serve One Pot Chicken Alfredo Pasta
Pile the pasta into warm bowls, top with the sliced chicken and sprinkle with parsley. Serve with a simple Italian house salad and crisp garlic bread. Broccoli with Parmesan or roasted asparagus makes an easy green side. Another one to try: buffalo chicken alfredo pasta. Looking for something similar? Try one pot vegetable pasta.
How to Store and Reheat One Pot Chicken Alfredo Pasta
Alfredo thickens as it cools, so enjoy it fresh when you can. Refrigerate leftovers within 2 hours in an airtight container for up to 3 days. Reheat in a skillet over low heat with a splash of milk or water, stirring until it reaches 165 degrees F. This cream sauce does not freeze well.
Tips and Variations for One Pot Chicken Alfredo Pasta
Use a wide skillet. A 12 inch skillet gives the pasta room to cook evenly.
Stir often. Frequent stirring keeps the pasta from sticking and thickens the sauce.
Add cheese off the heat. Parmesan can turn grainy over high heat.
Loosen the sauce. Hot tap water thins a sauce that gets too thick.
Add vegetables. Broccoli florets or baby spinach can go in during the last 3 minutes.
Use thighs. Boneless thighs also work and cook in about 5 minutes per side.
Season at the end. Parmesan and broth add salt, so taste before adding more.
Store leftovers safely. Refrigerate within 2 hours. For general guidance on storing leftovers, see this leftover safety guide from University of Wisconsin Extension.
Frequently Asked Questions About One Pot Chicken Alfredo Pasta
Can I make one pot chicken alfredo pasta with other pasta shapes?
Yes. Penne or rotini work, but check them a few minutes early since cooking times differ.
Why does my one pot chicken alfredo pasta look thin?
The sauce thickens quickly once the Parmesan melts and the pan cools slightly. Let it rest 2 minutes before serving.
Can I use half and half in one pot chicken alfredo pasta?
Yes, though the sauce will be a little lighter. Add the Parmesan off the heat to keep it smooth.
Can I use rotisserie chicken?
Yes. Skip the searing, shred the chicken and stir it in at the end to warm through.
How do I keep the garlic from burning?
The garlic goes into liquid, not hot oil, so it softens gently and stays sweet.
One Pot Chicken Alfredo Pasta
Equipment
- Large deep skillet
- Tongs
- Cutting board
Ingredients
- 7 oz boneless skinless chicken breast cut in half horizontally
- ¼ tsp salt plus black pepper to taste
- 1 tbsp olive oil
- 8 oz fettuccine
- 2 cups milk any fat percentage
- 1 ½ cups low sodium chicken broth
- 1 clove garlic large, minced
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese plus extra for serving
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Season and sear. Salt and pepper 7 ounces chicken with 1/4 teaspoon salt, then cook it in 1 tablespoon hot oil for about 2 minutes per side until 165 degrees F. Rest 5 minutes and slice.
- Simmer the base. Bring 2 cups milk, 1 1/2 cups broth and 1 minced garlic clove to a simmer in the same skillet.
- Cook the pasta. Add 8 ounces fettuccine, stir every 30 seconds for 3 minutes, then simmer on medium for 9 to 10 minutes until nearly tender.
- Finish. Stir in 1/2 cup cream and simmer 2 minutes. Remove from the heat and stir in 3/4 cup Parmesan. Thin with hot water if needed.
- Serve. Season to taste and top with the sliced chicken and 2 tablespoons parsley.
