One Pot Chicken Alfredo

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One Pot Chicken Alfredo is comfort food at its finest, and this recipe is the easiest, creamiest, most comforting version out there.

Two plates of chicken alfredo.


 

Recipe ingredients

Labeled chicken alfredo ingredients.

Ingredient notes

  • Chicken breast: If your chicken breasts are extremely thick, slice them in half lengthwise to ensure the chicken is cooked through in the allotted time.
  • Fettuccine: Or substitute another dry long pasta such as linguine or spaghetti.

Step-by-step instructions

  1. Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook, without moving, until browned on one side, about 2 to 3 minutes. Flip and continue to cook until browned on the other side, about 2 to 3 minutes longer.
Chicken breast cooking in a skillet.
  1. Reduce heat, add 2 tablespoons water to the skillet, and cover. Cook until the chicken registers 165 degrees on an internal thermometer, about 4 to 5 minutes longer. Remove from pan and let rest for 10 minutes. Slice thinly.
Cooked chicken breast sliced on a wooden cutting board.
  1. Meanwhile, add milk, broth, and garlic to skillet and bring to simmer. Add fettuccine and stir frequently for 3 minutes. Cook until al dente, about 9 minutes longer.
Pasta with alfredo sauce in a silver skillet with tongs.
  1. Stir in heavy cream and parmesan until smooth. Simmer until sauce thickens, about 1 to 2 minutes longer. Season to taste with salt and pepper, then remove from heat and stir in sliced chicken. Garnish with parsley.
Chicken alfredo in a silver skillet with a spoon and fork.

Recipe tips and variations

  • Yield: This recipe makes 4 servings of Chicken Alfredo.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The chicken can be cooked and sliced 1 day in advance.
  • Leftover protein: Instead of cooking chicken breast, add chopped or shredded rotisserie chicken or turkey.
  • Mix up your mix-ins: When you stir in the pasta, try adding blanched broccoli florets, cooked bacon, sliced mushrooms, raw shrimp, a handful of fresh spinach, or some chopped sun-dried tomatoes.
  • Cajun Chicken Alfredo: If you like a little extra spice in what you eat, sprinkle some cajun seasoning into the cream and let the spices simmer.
Two plates of chicken alfredo.

Round out the menu

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Two plates of chicken alfredo.

One Pot Chicken Alfredo

One Pot Chicken Alfredo is comfort food at its finest, and this recipe is the easiest, creamiest, most comforting version out there.
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Course Main Course
Cuisine American, Italian
Calories 672
5 from 3 votes

Ingredients 

Instructions 

  • Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat oil until shimmering. Add chicken and cook, without moving, until browned on one side, about 2 to 3 minutes.
  • Flip and continue to cook until browned on the other side, about 2 to 3 minutes longer. Reduce heat, add 2 tablespoons water to the skillet, and cover. 
  • Cook until the chicken registers 165 degrees on an internal thermometer, about 4 to 5 minutes longer. Remove from pan and let rest for 10 minutes. Slice thinly.
  • Meanwhile, add milk, broth, and garlic to skillet and bring to simmer. Add fettuccine and stir frequently for 3 minutes. Cook until al dente, about 9 minutes longer.
  • Stir in heavy cream and parmesan until smooth. Simmer until sauce thickens, about 1 to 2 minutes longer. Season to taste with salt and pepper, then remove from heat and stir in sliced chicken. Garnish with parsley.

Recipe Video

Notes

  1. Chicken breast: If your chicken breasts are extremely thick, slice them in half lengthwise to ensure the chicken is cooked through in the allotted time.
  2. Fettuccine: Or substitute another dry long pasta such as linguine or spaghetti.
  3. Yield: This recipe makes 4 servings of Chicken Alfredo.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: The chicken can be cooked and sliced 1 day in advance.
  6. Leftover protein: Instead of cooking chicken breast, add chopped or shredded rotisserie chicken or turkey.
  7. Mix up your mix-ins: When you stir in the pasta, try adding blanched broccoli florets, cooked bacon, sliced mushrooms, raw shrimp, a handful of fresh spinach, or some chopped sun-dried tomatoes.
  8. Cajun Chicken Alfredo: If you like a little extra spice in what you eat, sprinkle some cajun seasoning into the cream and let the spices simmer.

Nutrition

Calories: 672kcalCarbohydrates: 47gProtein: 45gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 187mgSodium: 918mgPotassium: 801mgFiber: 2gSugar: 6gVitamin A: 852IUVitamin C: 8mgCalcium: 452mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. It doesn’t say in the recipe if the fettuccine is pre-cooked or right out of the package dry. Please clarify.

    1. Hi Lyn, thank you for your question. It’s dry pasta. It’s cooked in step 4 until al dente. Sorry for the confusion. I hope you love this pasta! – Meggan

    1. Thank you so much for the comment, Emily! I’m so glad you loved it! – Meggan