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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.
Table of Contents
Recipe 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
- 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 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.
Round out the menu
Salad Recipes
Caesar Salad
Italian Recipes
Garlic Bread
Italian Recipes
Antipasto Platter
Cookie Recipes
Pizzelle
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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.
Ingredients
- 2 boneless, skinless, chicken breasts (about 1 pound, see note 1)
- 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 fettuccine (see note 2)
- 1/2 cup heavy cream
- 1 cup Parmesan cheese freshly grated (about 4 ounces)
- Fresh parsley minced, for garnish
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
- 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.
- 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.
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
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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.
It doesn’t say in the recipe if the fettuccine is pre-cooked or right out of the package dry. Please clarify.
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
This was quick and delicious! This is a keeper.
Thank you so much for the comment, Emily! I’m so glad you loved it! – Meggan
I LOVE making this with rotisserie chicken. Delicious!
That sounds great Carole! Thanks! -Meggan
I used spinach,only had half an half. ,i was real good thanks.