Top Notch One Pot Chicken Alfredo (Easy & Flavorful!)

White bowl of chicken fettuccine Alfredo with golden brown sliced chicken and chopped parsley on top.

5 from 1 vote

Top Notch One Pot Chicken Alfredo (Easy & Flavorful!)

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!

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: American, Italian

Servings:

Calories: 923kcal

Author: Misty

Equipment

12 inch nonstick skillet

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

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.

Storage: 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.

Nutrition