This One Pot Chicken Alfredo recipe is an easy, family-friendly dinner for those hectic mid-week nights! Skip boiling the pasta separately and make it right in the sauce for an extra creamy, silky smooth one pot Alfredo topped with golden brown, herby chicken. Made in just over 30 minutes and cleaned up in a breeze, this recipe is a true weeknight dinner hero!
If you love recipes like this, you'll love our other one pan dinner recipes to keep your menu plan fast and simple!
Are you looking for an easy chicken Alfredo recipe? You can't get easier than One Pot Chicken Alfredo on busy weeknights!
If you need more one pot meals or easy recipe inspiration, check out our 20 Minute Stovetop Mac and Cheese or explore our other dinner recipes.
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Problems with other recipes
I love me a one pot wonder, but some one pan chicken Alfredo recipes turn out with overcooked, rubbery chicken and a thick, gummy sauce. Others have too many ingredients (we don't need milk, cream, and half n half) or are just generally bland.
Why this recipe is great
To solve the typical problems, we've tested this recipe with different combinations of milk, cream and half n half to find our favorite ratio for a creamy sauce. We also cook the chicken first to keep it tender, and add a few simple seasonings to give it pizazz.
It can be made in just over 30 minutes and is universally loved by the entire family, kids and adults alike. Plus, one pot means less dishes, easier clean up, and more time to enjoy a delicious dinner with the family.
Ingredients for one pot chicken Alfredo
A full list and ingredient quantities are in the recipe card below, but here are a few noteworthy tips:
- Boneless skinless chicken breasts: Cut the chicken breasts in half horizontally for more even cooking. You can also use chicken tenders or boneless skinless chicken thighs, but the cooking times will vary.
- Olive oil: I don't suggest substituting because of the flavor it adds.
- Dried basil, oregano, thyme, and garlic powder: These are the best spices for chicken Alfredo!
- Butter: I use salted, but if you prefer unsalted just add a bit more salt when you season the sauce.
- Garlic: I buy mine minced, or you can mince your own.
- Chicken broth: Use a can/box or stir together hot water and bouillon powder.
- Heavy cream: Also called heavy whipping cream in stores, we find that the fat content results in the creamiest sauce. You can substitute with half n half, but it will be a thinner and less creamy Alfredo sauce. Do not substitute whole milk.
- Fettuccine noodles: You can substitute for a different long or short pasta shape, but the cooking time may vary. Follow the same cooking directions, just check for doneness a bit earlier and continue cooking until al dente.
- Parmesan cheese: Avoid the pre-shredded cheese. Buy a block and shred it on the small side of your cheese grater or on a microplane (affiliate).
Helpful kitchen tools
How to make one pot chicken Alfredo
In a medium bowl, place the chicken breasts, olive oil, salt, and seasonings. Stir well to coat.
Heat a 12-inch skillet or large pot over medium heat (affiliate link to my favorite skillet!). Once hot, add the chicken and cook for 4-5 minutes on each side, or until the chicken registers 165 degrees F. Remove and allow to rest.
To the now empty pan, add the butter. Once melted, add the garlic and cook, stirring often, for 1-2 minutes. The garlic should be very fragrant.
*Pro tip: Scrape up the brown bits on the bottom of the pan as you cook the garlic for more flavor.
Add the chicken broth, cream, and uncooked pasta. Increase to medium-high heat and bring to a boil. As soon as it boils reduce the heat, allowing the sauce to cook at a heavy simmer for 15-20 minutes.
Start testing the noodles for doneness around the 15 minute mark. Once they are al dente*, turn off the heat and add the cheese, stirring well with tongs until fully combined. Season with salt and pepper.
Slice the chicken into thin strips. Serve on top of the creamy pasta. Enjoy!
*Hint: "Al dente" pasta means that it has just a hint of bite to it. Pasta cooked past this point often becomes soggy and bloated, which makes it fall apart.
For a crowd
To double this recipe, you will need to make it in two different skillets. You can also make this recipe in an electric skillet (affiliate) or a large pot which will hold about 1.5 recipes.
What to serve with chicken Alfredo
Make your meal complete by adding a simple salad or a chopped Italian salad if you're feeling fancy. While the pasta cooks, toast up some easy garlic bread, frozen dinner rolls, or herby pull-apart bread. Finish it off with some roasted broccoli or Brussels sprouts.
FAQs
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently in the microwave with a splash of heavy cream and fresh sprinkling of parmesan cheese to freshen it up.
Chicken fettuccine Alfredo is best served fresh. You can cut the raw chicken, shred the cheese, and measure your other ingredients in advance and store in the fridge until you're ready to cook.
If your Alfredo sauce is a bit thicker than you'd like, you can loosen it slightly by adding a small splash of very hot water and stirring well.
Tips & tricks
- Use real parmesan cheese for the best flavor and texture. Avoid pre-shredded or powdered cheese.
- Resist the urge to touch the chicken while it is cooking. Leave it untouched in the pan to help it develop a beautiful golden brown exterior.
- Wipe out the skillet after browning the chicken to keep your sauce from turning brown.
- Simmer the pasta (don't boil) to help it cook evenly. Cook until just al dente for the best texture.
- Wait to slice the cooked chicken until right before serving to keep it warm and juicy.
Recipe
Top Notch One Pot Chicken Alfredo (Easy & Flavorful!)
Equipment
Ingredients
Chicken
- 2 lbs chicken breast cut in half horizontally
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1½ teaspoon garlic powder
Pasta
- 3 tablespoon butter
- 2 teaspoon garlic minced
- 4½ cups chicken broth
- 2½ cups heavy cream
- 1 lb fettuccine pasta
- 1 oz parmesan cheese grated
- ½ teaspoon kosher salt
Instructions
- In a large bowl, add the chicken, olive oil, and spices. Toss to combine.2 lbs chicken breast, 2 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried thyme, 1½ teaspoon garlic powder
- Heat a 12 inch non-stick skillet (or large pot) over medium-high heat. Cook the chicken for 4-5 minutes on each side, or until it reaches 165 degrees F. Remove from the heat and set aside.
- In the now empty skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds.3 tablespoon butter, 2 teaspoon garlic
- Add the broth, cream, and fettuccine noodles. Turn the heat to high and bring to a boil. As soon as it boils, reduce the heat so the sauce is cooking at a heavy simmer. Cook for 15-20 minutes, or until the pasta is al dente.4½ cups chicken broth, 2½ cups heavy cream, 1 lb fettuccine pasta
- Add the parmesan cheese and salt. Stir with tongs until combined.1 oz parmesan cheese, ½ teaspoon kosher salt
- Slice the chicken and add to the top of the pasta. Serve and enjoy!
Notes
- Use real parmesan cheese for the best flavor and texture. Avoid pre-shredded or powdered cheese.
- Resist the urge to touch the chicken while it is cooking. Leave it untouched in the pan to help it develop a beautiful golden brown exterior.
- Wipe out the skillet after browning the chicken to keep your sauce from turning brown.
- Simmer the pasta (don't boil) to help it cook evenly. Cook until just al dente for the best texture.
- Wait to slice the cooked chicken until right before serving to keep it warm and juicy.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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