One-Pot Chicken Alfredo Pasta Recipe
Introduction
One-Pot Chicken Alfredo Pasta is a comforting, creamy dish perfect for busy weeknights. Combining tender chicken, rich Alfredo sauce, and tender fettuccine, this recipe makes dinner both easy and delicious with minimal cleanup.
Ingredients
- 2 boneless, skinless chicken breasts (approximately 450 g), diced
- 350 g (12 oz) fettuccine
- 2 tablespoons unsalted butter
- 120 ml (½ cup) heavy cream
- 120 g (1 cup) freshly grated Parmesan cheese
- 120 ml (½ cup) whole milk
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 720 ml (3 cups) low-sodium chicken broth
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Step 1: Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the diced chicken and cook until golden brown and no internal pink remains, about 5–6 minutes. Remove the chicken to a separate plate and set aside.
- Step 2: In the same pot, add the finely chopped onion and sauté until softened, about 2–3 minutes. Stir in the minced garlic and cook until fragrant, approximately 30 seconds.
- Step 3: Pour in the chicken broth, heavy cream, and whole milk. Bring the mixture to a gentle simmer.
- Step 4: Add the fettuccine to the pot, making sure it is mostly submerged. Reduce heat to medium-low, cover, and cook for 8–10 minutes, stirring occasionally, until the pasta is nearly al dente.
- Step 5: Return the cooked chicken to the pot. Stir in the grated Parmesan cheese, salt, black pepper, nutmeg (if using), and red pepper flakes (if using). Simmer uncovered for 3–5 minutes, stirring frequently, until the sauce thickens and the pasta reaches desired tenderness.
- Step 6: Remove the pot from heat. Stir in the chopped fresh parsley. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Tips & Variations
- Use freshly grated Parmesan for a richer flavor and smoother sauce.
- Substitute fettuccine with linguine or penne if preferred.
- Add steamed broccoli or sautéed mushrooms for extra vegetables.
- For a spicier kick, increase the red pepper flakes slightly.
- To reduce calories, substitute heavy cream with half-and-half, but keep in mind the sauce will be less thick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce if needed. Avoid microwaving at high heat to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and proper texture. Cooking chicken from frozen in this recipe may lead to uneven doneness.
What can I do if the sauce is too thick?
If the sauce becomes too thick, stir in a little more milk, chicken broth, or cream a tablespoon at a time until you reach the desired consistency.
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One-Pot Chicken Alfredo Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This One-Pot Chicken Alfredo Pasta combines tender chicken and fettuccine in a creamy, cheesy sauce made with butter, heavy cream, Parmesan cheese, and aromatic garlic and onions. Ready in under 30 minutes, this comforting dish is perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
Protein
- 2 boneless, skinless chicken breasts (approximately 450 g), diced
Pasta
- 350 g (12 oz) fettuccine
Dairy
- 2 tablespoons unsalted butter
- 120 ml (½ cup) heavy cream
- 120 g (1 cup) freshly grated Parmesan cheese
- 120 ml (½ cup) whole milk
Vegetables & Aromatics
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
Liquids & Broth
- 720 ml (3 cups) low-sodium chicken broth
Seasonings
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Sauté Chicken: Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the diced chicken and cook until golden brown and no longer pink inside, about 5–6 minutes. Remove the chicken from the pot and set aside on a separate plate.
- Soften Aromatics: In the same pot, add the finely chopped onion. Sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Simmer Liquids: Pour in the low-sodium chicken broth, heavy cream, and whole milk. Bring the mixture to a gentle simmer over medium heat.
- Cook Pasta Base: Add the fettuccine to the pot, ensuring it is mostly submerged in the liquid. Reduce the heat to medium-low, cover, and cook for 8–10 minutes, stirring occasionally, until the pasta is nearly al dente.
- Combine and Thicken: Return the cooked chicken to the pot. Stir in the freshly grated Parmesan cheese, salt, black pepper, nutmeg (if using), and red pepper flakes (if using). Continue to simmer uncovered for 3–5 minutes, stirring frequently, until the sauce thickens and the pasta is cooked to your liking.
- Finish and Serve: Remove the pot from the heat. Stir in the chopped fresh parsley. Serve the pasta immediately, garnished with extra Parmesan cheese and parsley if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- If fresh parsley is unavailable, dried parsley can be used but add it towards the end to preserve flavor.
- Adjust the red pepper flakes to your heat preference or omit for a mild dish.
- Ensure to stir the pasta occasionally during cooking to prevent sticking.
- This recipe can be doubled easily by using a larger pot and adjusting cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: One-Pot Chicken Alfredo, Chicken Alfredo Pasta, Creamy Chicken Pasta, Easy One-Pot Dinner, Fettuccine Alfredo with Chicken
