One Pot Chicken Alfredo Pasta Recipe

INTRODUCTION

One pot chicken alfredo pasta transforms Italian restaurant classic into weeknight-accessible dinner where fettuccine cooks directly in creamy garlic sauce alongside seasoned chicken creating luxurious meal without multiple pans or complicated techniques. This one pot chicken alfredo pasta recipe delivers silky parmesan cream sauce coating tender noodles and juicy chicken through strategic cooking order that builds flavor while maintaining proper texture for every component. The revolutionary method eliminates traditional multi-step process requiring separate pot for boiling pasta, pan for cooking chicken, and saucepan for making alfredo sauce—instead, everything happens in single deep skillet from searing chicken through final cream sauce assembly in just 30 minutes. Fresh garlic, quality butter, and authentic parmesan cheese create restaurant-quality alfredo avoiding jarred sauce shortcuts that compromise flavor and texture.

The brilliance of this easy chicken alfredo pasta lies in superior integration impossible when components cook separately—chicken drippings flavor cooking liquid, pasta releases starches that naturally thicken cream sauce, and everything melds into cohesive dish greater than sum of parts. Unlike traditional alfredo requiring precise timing to prevent overcooking chicken or mushy pasta, this streamlined technique uses single vessel where each ingredient adds at optimal moment ensuring perfect results consistently. The combination of heavy cream, butter, and freshly grated parmesan creates authentic Italian sauce with velvety consistency that clings beautifully to fettuccine strands without grittiness or separation common in shortcuts using flour-thickened sauces. This recipe joins our collection of easy one pot meals demonstrating how restaurant favorites become achievable weeknight dinners through smart technique and quality ingredients.

One Pot Chicken Alfredo Pasta Recipe

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Restaurant-quality chicken alfredo where fettuccine cooks in creamy garlic parmesan sauce alongside tender chicken for luxurious Italian dinner in one pot.

• Total Time: 35 minutes
• Yield: 6 servings 1x

Ingredients

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• 1 1/2 lbs boneless skinless chicken breasts, cut into strips
• 12 oz fettuccine pasta
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 4 cups chicken broth
• 1 1/2 cups heavy cream
• 1/2 cup unsalted butter (1 stick)
• 6 cloves garlic, minced
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 teaspoon white pepper
• Pinch of nutmeg (optional)
• 2 tablespoons fresh parsley, chopped
• Extra parmesan for serving
• Lemon zest (optional)

 

• Red pepper flakes (optional)

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Instructions

• Pat chicken strips dry with paper towels.
• Season chicken with salt, pepper, Italian seasoning, and garlic powder.
• Heat olive oil in large deep skillet over medium-high heat.
• Add chicken in single layer without crowding.
• Cook chicken 3-4 minutes per side until golden and cooked through.
• Transfer chicken to plate and tent with foil.
• Reduce heat to medium and add butter to skillet.
• Swirl pan to melt butter completely.
• Add minced garlic and stir 30-60 seconds until fragrant.
• Pour chicken broth into skillet to deglaze pan.
• Scrape up browned bits with wooden spoon.
• Add white pepper and nutmeg if using.
• Bring broth to full boil over medium-high heat.
• Break fettuccine in half if desired and add to boiling broth.
• Press pasta into liquid and stir immediately.
• Cook according to package directions (10-12 minutes), stirring every 2-3 minutes.
• When pasta is al dente, reduce heat to low.
• Pour heavy cream over pasta and stir to combine.
• Return chicken to skillet, nestling into pasta.
• Simmer gently 2-3 minutes to reheat chicken.
• Remove from heat.
• Add parmesan cheese gradually, stirring constantly.
• Stir in chopped parsley.
• Add lemon zest or red pepper flakes if desired.

 

• Taste and adjust seasoning.

Notes

• Use large deep skillet (12 inches wide, 3 inches deep)
• Don’t skip searing chicken – builds flavor
• Pat chicken dry for best browning
• Fresh grated parmesan melts smoother than pre-shredded
• Remove from heat before adding cheese to prevent graininess
• Sauce thickens as it cools – aim for looser consistency
• Add cream to thin if sauce gets too thick
• Stir frequently to prevent pasta sticking
• Use freshly grated parmesan for authentic flavor

 

• Leftovers thicken – add cream when reheating

• Author: David Cooper
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: One Pot
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving (about 1.5 cups)
• Calories: 595 kcal
• Sugar: 4g
• Sodium: 885 mg
• Fat: 34g
• Saturated Fat: 19g
• Unsaturated Fat: 12 g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 145mg

ESSENTIAL INGREDIENTS

Chicken & Pasta:

• 1 1/2 lbs boneless skinless chicken breasts cut into strips
• 12 oz fettuccine pasta (or linguine)
• 2 tablespoons olive oil for searing
• Salt and black pepper to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder

Alfredo Sauce Base:

• 4 cups chicken broth for cooking pasta
• 1 1/2 cups heavy cream creating richness
• 1/2 cup unsalted butter (1 stick) for authentic flavor
• 6 cloves garlic minced for aromatic depth
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 teaspoon white pepper (or black pepper)
• Pinch of nutmeg enhancing cream (optional)

Fresh Finishing:

• 2 tablespoons fresh parsley chopped
• Extra parmesan for serving
• Lemon zest for brightness (optional)
• Red pepper flakes for heat (optional)

FOOLPROOF ONE POT METHOD

Chicken Preparation & Searing: Pat chicken strips completely dry with paper towels removing excess moisture that prevents proper browning. Season chicken generously on all sides with salt, black pepper, Italian seasoning, and garlic powder ensuring even coverage. Heat olive oil in large, deep skillet or Dutch oven (at least 12 inches wide, 3 inches deep) over medium-high heat until shimmering. Add chicken strips in single layer without crowding—work in batches if necessary to prevent steaming rather than searing. Cook chicken 3-4 minutes per side until golden brown crust develops and chicken cooks through completely reaching 165°F internal temperature. Transfer seared chicken to plate and tent loosely with foil to keep warm while building alfredo sauce in same pan with flavorful fond.

Garlic Alfredo Foundation: Reduce heat to medium and add butter to skillet with residual chicken drippings, swirling pan to melt butter completely. Add minced garlic to melted butter, stirring constantly 30-60 seconds until fragrant and softened but not browned—burnt garlic creates bitter taste ruining delicate alfredo flavor. Pour chicken broth into skillet to deglaze pan, using wooden spoon to scrape up all browned bits stuck to bottom as these concentrated flavor pieces enrich final sauce. Add white pepper and nutmeg if using, stirring to distribute seasonings evenly throughout liquid base.

Revolutionary Pasta Cooking: Bring broth mixture to full boil over medium-high heat. Break fettuccine in half if desired for easier eating and add directly to boiling broth, pressing noodles gently into liquid with wooden spoon or tongs as they soften. Stir immediately to separate strands and prevent clumping at bottom. Cook fettuccine according to package directions (typically 10-12 minutes), stirring every 2-3 minutes to ensure even cooking and prevent sticking. As pasta cooks, broth reduces and noodles release starches that will help thicken final alfredo sauce naturally. If liquid evaporates too quickly before pasta reaches al dente texture, add additional chicken broth or water 1/4 cup at a time maintaining enough liquid to cook pasta properly.

Creamy Alfredo Assembly: When fettuccine reaches al dente texture with slight bite remaining, reduce heat to low. Pour heavy cream over pasta, stirring gently to combine with remaining broth creating unified liquid base. Return seared chicken strips to skillet, nestling them into pasta and cream mixture. Simmer gently 2-3 minutes allowing chicken to reheat and flavors to meld together. Remove skillet from heat—this prevents parmesan from becoming grainy or stringy when added to excessively hot liquid. Add freshly grated parmesan cheese gradually, stirring constantly with tongs or wooden spoon to encourage smooth melting and even distribution throughout sauce. Cheese will melt from residual heat creating silky, cohesive alfredo coating every strand of fettuccine and piece of chicken. If sauce appears too thick, stir in additional cream or reserved pasta cooking liquid tablespoon at a time. Conversely, if sauce seems thin, let rest 2-3 minutes off heat allowing natural thickening from cooling and continued starch absorption.

Final Touches: Taste alfredo sauce and adjust seasoning with additional salt, pepper, or parmesan as needed—cheese saltiness varies by brand so final adjustment ensures balanced flavor. Stir in chopped fresh parsley for color and fresh herbal note that brightens rich cream sauce. Optional additions include lemon zest for subtle citrus brightness cutting through richness, or red pepper flakes for gentle heat contrasting with creamy alfredo. Sauce will continue thickening slightly as it cools, so aim for consistency slightly looser than desired final result.

CREATIVE SERVING AND STORAGE

Serving Suggestions: Serve one pot chicken alfredo pasta immediately in shallow bowls for best presentation, twirling fettuccine into nests and arranging chicken strips on top. Garnish with extra grated parmesan, fresh parsley, and crack of black pepper for restaurant-quality finish. Crusty garlic bread alongside soaks up extra alfredo sauce while Caesar salad provides fresh, crisp contrast to rich pasta. This complete Italian-inspired meal needs no additional sides making weeknight dinner effortlessly elegant.

Storage Guidelines: Store leftover chicken alfredo in airtight container refrigerated up to 3 days. Cream-based alfredo sauce thickens considerably when cold and may appear slightly separated—this is normal. Reheat gently on stovetop over low heat, stirring frequently and adding splash of heavy cream, milk, or chicken broth to restore creamy consistency and bring sauce back together. Microwave reheating works but requires careful attention, heating in 1-minute intervals while stirring between to prevent drying out or uneven heating. Avoid freezing cream-based alfredo as dairy separates upon thawing creating grainy, broken texture.

CONCLUSION

This one pot chicken alfredo pasta recipe demonstrates how single-skillet cooking can produce restaurant-quality Italian classic without multiple pots, complicated techniques, or jarred sauce shortcuts. The strategic cooking method allows fettuccine to absorb chicken and garlic flavors while natural starches help create silky parmesan cream sauce coating every strand perfectly alongside tender chicken. Whether serving impressive weeknight family dinners or entertaining guests with minimal effort, this reliable recipe proves that authentic Italian-American comfort food welcomes everyone to table where luxurious satisfaction meets cooking simplicity. For more inspiring single-pot dinners, explore our complete collection of easy one pot meals featuring pasta variations, chicken dishes, beef meals, and comforting soups that transform weeknight cooking into stress-free success.