One Pot Chicken Alfredo Pasta – Creamy, Comforting, And Easy
If you love creamy pasta but don’t love a pile of dishes, this One Pot Chicken Alfredo Pasta is your new go-to dinner. It’s rich, cozy, and ready in about 30 minutes, with everything cooked in the same pot. The sauce simmers with the pasta, so every bite turns silky and flavorful.
It’s a weeknight win that feels a little special without the fuss. Serve it as-is or add a green side, and dinner’s done.
One Pot Chicken Alfredo Pasta - Creamy, Comforting, And Easy
Ingredients
Method
- Prep your ingredients. Cut the chicken into small, even pieces. Mince the garlic, grate the Parmesan, and measure your liquids.This makes the cooking smooth and quick.
- Brown the chicken. Heat the olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sear 3–4 minutes per side until lightly browned and just cooked through.Transfer to a plate.
- Sauté the garlic. Lower heat to medium. Add the remaining 1 tablespoon butter. Stir in the garlic and cook 30–45 seconds, until fragrant.Don’t let it burn.
- Build the base. Pour in the chicken broth and heavy cream. Stir to combine and scrape up any browned bits from the pan—those add flavor.
- Add the pasta. Stir in the dry pasta, making sure it’s mostly submerged. Bring to a gentle boil, then reduce to a lively simmer.Keep the pot uncovered.
- Simmer until tender. Cook 10–12 minutes, stirring every 1–2 minutes so the pasta doesn’t stick. If the liquid reduces too fast, add more broth or water in small splashes. You want it creamy, not soupy.
- Stir in the chicken. When the pasta is al dente, return the chicken and any juices to the pot.Toss to combine and heat through for 1–2 minutes.
- Add the cheese. Take the pot off the heat. Gradually stir in the Parmesan until smooth. If it’s too thick, loosen with a splash of warm broth or cream.If it’s thin, let it rest a few minutes and it will tighten up.
- Season and finish. Taste and adjust salt and pepper. Add a pinch of red pepper flakes for gentle heat. A squeeze of lemon brightens the richness.
- Serve. Top with chopped parsley and extra Parmesan.Serve hot and creamy.
Why This Recipe Works
This recipe keeps things simple while delivering bold, comforting flavors. Cooking the pasta in the same pot as the sauce means starch from the noodles naturally thickens the Alfredo, giving it that signature, velvety texture.
Browning the chicken first builds a savory base, and simmering with garlic, cream, and broth layers in depth. Best of all, it’s a true one-pot meal—less cleanup, more time to enjoy your evening.
What You’ll Need
- Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Pasta: 12 ounces dry fettuccine, penne, or rotini
- Butter: 2 tablespoons
- Olive oil: 1 tablespoon
- Garlic: 3–4 cloves, minced
- Chicken broth: 3 cups (low sodium preferred)
- Heavy cream: 1 cup
- Parmesan cheese: 1 cup, freshly grated
- Salt and black pepper: to taste
- Italian seasoning: 1 teaspoon (optional)
- Red pepper flakes: pinch (optional, for heat)
- Fresh parsley: chopped, for garnish
- Lemon juice: 1–2 teaspoons (optional, to brighten)
Step-by-Step Instructions
- Prep your ingredients. Cut the chicken into small, even pieces. Mince the garlic, grate the Parmesan, and measure your liquids.
This makes the cooking smooth and quick.
- Brown the chicken. Heat the olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sear 3–4 minutes per side until lightly browned and just cooked through.
Transfer to a plate.
- Sauté the garlic. Lower heat to medium. Add the remaining 1 tablespoon butter. Stir in the garlic and cook 30–45 seconds, until fragrant.
Don’t let it burn.
- Build the base. Pour in the chicken broth and heavy cream. Stir to combine and scrape up any browned bits from the pan—those add flavor.
- Add the pasta. Stir in the dry pasta, making sure it’s mostly submerged. Bring to a gentle boil, then reduce to a lively simmer.
Keep the pot uncovered.
- Simmer until tender. Cook 10–12 minutes, stirring every 1–2 minutes so the pasta doesn’t stick. If the liquid reduces too fast, add more broth or water in small splashes. You want it creamy, not soupy.
- Stir in the chicken. When the pasta is al dente, return the chicken and any juices to the pot.
Toss to combine and heat through for 1–2 minutes.
- Add the cheese. Take the pot off the heat. Gradually stir in the Parmesan until smooth. If it’s too thick, loosen with a splash of warm broth or cream.
If it’s thin, let it rest a few minutes and it will tighten up.
- Season and finish. Taste and adjust salt and pepper. Add a pinch of red pepper flakes for gentle heat. A squeeze of lemon brightens the richness.
- Serve. Top with chopped parsley and extra Parmesan.
Serve hot and creamy.
Keeping It Fresh
Leftovers keep well for up to 3–4 days in an airtight container in the fridge. The sauce will thicken as it chills. To reheat, add a splash of milk, cream, or broth and warm gently on the stove over low heat, stirring until silky again.
For the microwave, reheat in short bursts and stir between each to avoid overheating the sauce.
If you plan ahead for lunch, portion the pasta into individual containers and include a small container of extra broth or milk to mix in when reheating. Avoid freezing—cream sauces can split and become grainy after thawing.
Why This is Good for You
This dish is comfort food, but you can still make smart choices. Chicken breast provides lean protein to keep you satisfied. Cooking everything in one pot helps you control sodium and additives compared to takeout or jarred sauces. You can also balance the plate with a simple veggie side like steamed broccoli or a crisp salad.
Want to lighten it up?
Swap part of the heavy cream with evaporated milk or half-and-half, and add extra veggies like spinach or peas for fiber and micronutrients. Flavor stays bold while the meal becomes more balanced.
Common Mistakes to Avoid
- Overheating the sauce after adding cheese: High heat can make Parmesan clump or turn grainy. Remove from heat before stirring it in.
- Not stirring the pasta enough: One-pot pasta needs frequent stirring to prevent sticking and uneven cooking.
- Letting the pot boil hard: A vigorous boil reduces liquid too fast and can scorch dairy.
Keep it at a lively simmer.
- Using pre-grated Parmesan: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly grated melts better.
- Overcooking the chicken: Brown it quickly and finish in the sauce. Dry chicken makes the whole dish less enjoyable.
- Skipping seasoning: Taste at the end and adjust salt, pepper, and acid.
A touch of lemon can transform the dish.
Variations You Can Try
- Broccoli Alfredo: Add small broccoli florets during the last 5–6 minutes of simmering so they steam with the pasta.
- Spinach and Pea: Stir in 2 cups baby spinach and 1 cup frozen peas in the final 2 minutes for color and sweetness.
- Bacon or Pancetta: Crisp 4 slices of chopped bacon first, remove, and use the drippings to cook the chicken. Stir bacon back in at the end.
- Mushroom Lovers: Sauté 8 ounces sliced cremini after browning the chicken, then proceed with the recipe.
- Cajun Twist: Season the chicken with 1–2 teaspoons Cajun seasoning and finish with a squeeze of lemon.
- Lighter Cream: Use 1/2 cup heavy cream plus 1/2 cup evaporated milk. Keep heat moderate to avoid curdling.
- Gluten-Free: Use gluten-free pasta and monitor liquid—GF pasta can absorb differently.
Add warm broth as needed.
FAQ
Can I use pre-cooked chicken?
Yes. Add shredded rotisserie chicken or leftover cooked chicken in the last few minutes of simmering, just long enough to warm through. Skip the initial browning step and start by sautéing the garlic in butter.
What pasta shape works best?
Fettuccine, penne, rotini, or farfalle all work well.
Short shapes are easier to stir in one pot and resist clumping. If using long noodles, break them in half so they submerge and cook evenly.
How do I avoid a grainy sauce?
Use freshly grated Parmesan, remove the pot from heat before adding the cheese, and stir it in gradually. Keep the sauce at a gentle temperature after the cheese is added.
Can I make it without heavy cream?
Yes.
Use half-and-half or evaporated milk. Keep the heat moderate and don’t let it boil hard to prevent curdling. The sauce will be slightly lighter but still creamy.
What if the sauce is too thick?
Stir in warm broth, milk, or cream a splash at a time until it loosens to your liking.
Pasta continues to absorb sauce as it sits, so adjust right before serving.
What if the sauce is too thin?
Let it rest off the heat for a few minutes; it will thicken as the starches settle. You can also simmer for 1–2 minutes more, stirring often, but avoid high heat once cheese is added.
Can I add vegetables?
Absolutely. Broccoli, spinach, peas, asparagus tips, or mushrooms are all great.
Add sturdy veggies earlier and delicate ones near the end.
In Conclusion
One Pot Chicken Alfredo Pasta is the kind of recipe that makes weeknights easier and tastier. It’s creamy, satisfying, and simple to personalize, with minimal cleanup. Once you try this method, you may never make Alfredo the old way again.
Keep it easy, keep it cozy, and enjoy every forkful.
