This One Pot Chicken Alfredo is my go-to when I want a creamy, comforting pasta dish without a sink full of dirty dishes. I love that it comes together in about 30 minutes, and everything cooks right in the same pan, so the flavors mingle beautifully while I save time on cleanup. It’s rich, flavorful, and perfect for both busy weeknights and relaxed weekends.
Why You’ll Love This Recipe
I love how this recipe takes a classic, indulgent pasta dish and makes it weeknight-friendly. By cooking the pasta right in the sauce, the starch from the noodles helps naturally thicken the Alfredo, making it extra creamy without needing a ton of butter. Plus, there’s no juggling multiple pots—just one pan from start to finish. The tender chunks of chicken, garlic-scented sauce, and freshly grated Parmesan make it taste like something from a restaurant, but it’s simple enough for even my busiest days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Boneless, skinless chicken breasts, cut into 1-inch pieces
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Fresh garlic, minced
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Low-sodium chicken broth
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Heavy cream
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Uncooked pasta (penne, farfalle, ziti, or fusilli work well)
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Freshly grated Parmesan cheese (Parmigiano Reggiano is my favorite)
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Kosher salt and freshly ground black pepper
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Fresh parsley for garnish
Directions
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I start by seasoning the chicken with salt and pepper, then brown it in olive oil over medium-high heat. If my pan feels crowded, I work in batches so the chicken browns instead of steams.
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I turn the heat down, add the minced garlic, and sauté for about a minute until fragrant.
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I pour in the chicken broth, heavy cream, and uncooked pasta, scraping up any browned bits from the bottom of the pan.
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Once the mixture starts to bubble, I cover it and turn the heat to low, letting it simmer for 15–20 minutes until the pasta is tender.
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Off the heat, I stir in the freshly grated Parmesan until the sauce turns silky and coats the pasta.
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I taste and adjust seasoning, then sprinkle with chopped parsley before serving.
Servings and timing
This recipe makes about 6 servings. Prep time takes around 10 minutes, and cook time is about 20 minutes, so dinner is on the table in roughly 30 minutes.
Variations
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I sometimes swap the chicken for shrimp, cooking it separately and adding it back in at the end.
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A handful of steamed broccoli, peas, or spinach adds a pop of color and extra nutrition.
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For a smoky twist, I sprinkle in a little Cajun seasoning while cooking the chicken.
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If I want it extra creamy, I stir in a tablespoon or two of cream cheese before adding the Parmesan.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of cream or milk and warm it gently on the stovetop over low heat to keep the sauce from separating. I avoid freezing this one since cream sauces don’t hold up well after thawing.
FAQs
How can I make the sauce thicker?
I find that using full-fat heavy cream and letting the pasta cook in the sauce helps thicken it naturally. If it’s still too thin, I simmer it uncovered for a couple of extra minutes.
Can I use pre-shredded Parmesan?
I stick to freshly grated Parmesan because it melts smoothly into the sauce. Pre-shredded cheese often has anti-caking agents that keep it from blending well.
What pasta shape works best?
I like bite-sized shapes such as penne, farfalle, or fusilli because they cook evenly and hold onto the sauce nicely.
Can I make this with cooked pasta instead?
It’s possible, but the sauce won’t be as creamy since you’ll lose the starch that comes from cooking the pasta in the same pot.
How do I keep the cheese from clumping?
I make sure the sauce isn’t boiling when I add the cheese, and I stir it in gradually so it melts evenly.
Conclusion
This One Pot Chicken Alfredo has earned a permanent spot in my dinner rotation. I love that it’s rich, creamy, and satisfying, yet so simple to pull together. With just one pan and a few fresh ingredients, I can serve up a meal that feels special without spending hours in the kitchen or scrubbing dishes afterward. It’s the kind of recipe I can count on, whether I’m feeding the family or just craving a cozy pasta night.
Print
One Pot Chicken Alfredo
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Halal
Description
A creamy, comforting One Pot Chicken Alfredo pasta that cooks entirely in one pan for easy cleanup, rich flavor, and a silky sauce—ready in about 30 minutes.
Ingredients
2 tbsp olive oil
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
3 cloves fresh garlic, minced
4 cups low-sodium chicken broth
2 cups heavy cream
16 oz uncooked pasta (penne, farfalle, ziti, or fusilli)
1 cup freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large pan over medium-high heat. Brown chicken in batches if necessary, about 4–5 minutes per side.
- Reduce heat to medium, add minced garlic, and sauté for 1 minute until fragrant.
- Pour in chicken broth, heavy cream, and uncooked pasta. Scrape up browned bits from the bottom of the pan.
- Once mixture begins to bubble, cover and reduce heat to low. Simmer for 15–20 minutes until pasta is tender.
- Remove from heat and stir in Parmesan cheese until sauce is smooth and coats pasta.
- Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Notes
- Swap chicken for shrimp, cooking separately and adding at the end.
- Add vegetables like broccoli, peas, or spinach for extra nutrition.
- For a smoky twist, add a pinch of Cajun seasoning when cooking the chicken.
- For extra creaminess, stir in 1–2 tbsp cream cheese before adding Parmesan.
- Leftovers keep in the fridge for up to 3 days; reheat with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 155mg
