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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 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.
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One Pot Chicken Alfredo
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 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
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.
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.