One Pot Chicken Alfredo
If you ever find yourself wondering “Where can I find Chicken Alfredo near me?” the answer is closer than you think: One Pot Chicken Alfredo can be made right in your own kitchen. It’s comfort food at its finest, and this recipe is the easiest, creamiest, most comforting version out there.
Despite it’s seemingly Italian name, this recipe is pure American goodness. After all, who doesn’t like pasta in a creamy, cheesy white sauce, right? Especially with tender chunks of chicken. In fact, this is one recipe I never get bored of testing.
Need Chicken Alfredo for a crowd, or Chicken Alfredo for one? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Is Chicken Alfredo healthy?
So many people are concerned about their diet and eating well, which is a good thing. While some recipes are richer than others, and even though I’ve said it before, it bears repeating: food that you make yourself is often so much healthier than the food that is served in restaurants.
You get to control the ingredients you cook with. You can add salt, sugar, and butter to your desired taste. Most importantly, you can avoid processed foods when you prepare your meals at home.
I guarantee you that this recipe is more healthy than any version you may order in a restaurant. Plus, you get to mix it up in a dozen different ways by adding your favorite ingredients! I list some of mine down below.
How do you make Chicken Alfredo?
Got a pot? Then you can master this recipe tonight. First, you cook some chicken in a large skillet. When the chicken is cooked, remove it from the pan and set aside. You’ll be slicing it up later while the pasta cooks.
Next, add chicken broth, milk, and garlic to the pan. When this is hot, add the pasta; it cooks right there in the pan. You won’t need to drain or strain anything. I use penne, but you can use fettucine, farfalle, spaghetti, whatever shape you feel like eating.
When the pasta is al dente, add the heavy cream and parmesan cheese. Stir it up until the sauce thickens, then give it a taste. You may need to adjust the seasoning a bit.
Add the chicken, and garnish with parsley. Cleanup is easy, too, because you only have that one pot! (And maybe the plate you served it in! Hopefully.)
What can you add to Chicken Alfredo?
The beauty of this classic recipe is that you can change it up exactly the way you want it. There’s so many ways to enjoy this dish, and here’s just a small sample of my favorite mix-ins:
- Chicken Alfredo with broccoli: Not only does broccoli make us feel a tiny bit better for eating pasta with cream sauce, it tastes divine, too. Add some small chopped florets of broccoli to the pasta when you add the cream, stir until bright green and tender, then add the chicken.
- Chicken Alfredo with bacon: Rich gets richer when you add a little bacon to the pan. Cook it up when you’re cooking the chicken breasts, then break it into crumbles and add it back in when you add the chicken
- Chicken Alfredo with mushrooms: Sliced, sautéed mushrooms are a godsend in this recipe. Cook them after the chicken breasts, then add them back in when you return the chicken to the skillet.
- Chicken Alfredo and shrimp: It doesn’t get any better than this. After you stir the cooked chicken and pasta into the sauce, add shrimp; cook and stir until shrimp turns bright orange, 6 to 8 minutes more.
- Chicken Alfredo with spinach: A handful (or two) of baby spinach cooks down quickly, tastes wonderful, and can be thrown in with the chicken at the end.
- Chicken Alfredo with sun-dried tomatoes: Chopped, sun-dried tomatoes simmered into the sauce adds a nice depth of flavor and a little color, too.
- Chicken Alfredo with vegetables: Frozen peas, blanched asparagus, or pitted black olives all make a fantastic addition to Chicken Alfredo.
- Canned Chicken Alfredo: Good quality canned chicken, or rotisserie roasted chicken can certainly be used to make this recipe, to cut the cooking time in half.
- Grilled Chicken Alfredo: Get a leg up on weeknight cooking and grill up a few more chicken breasts during the weekend; whip up this recipe in mere minutes on Tuesday night.
- 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.
See? There’s a lot of fun and delicious ways you dress up this simple dish.
How to reheat Chicken Alfredo:
Revive leftover pasta, up to 3 days after cooking, by putting it into a shallow ovenproof dish, covering it with foil, and baking at 350 degrees until heated through, about 20 minutes. (Remove the foil and add a sprinkle of Parmesan before the last 5 minutes to make it extra gooey.) You can also warm pasta and sauce, covered, in a microwave or in a pan over medium-low heat, stirring occasionally, until hot.
What goes with Chicken Alfredo?
Because this is a rich dish, I recommend a beautiful salad, and maybe a good loaf of bread to get all that sauce!
If you’re looking for recommendations, I love this Italian Antipasto Salad.
One Pot Chicken Alfredo
- 2 chicken breasts boneless, skinless (about 1 pound, see notes)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 cups whole milk
- 1 1/2 cups chicken broth
- 2 cloves garlic minced
- 8 ounces fettucine
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese (4 ounces)
- Fresh parsley minced, for garnish
Season chicken to taste 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.
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 (the parmesan is salty, so you probably won't need much salt).
Remove from heat and stir in sliced chicken. Garnish with parsley.
If your chicken breasts are extremely thick, you can slice in half lengthwise to ensure the chicken is cooked through in the allotted time.