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
