Cheesy One-Pot Chicken Alfredo Pasta
This creamy, comforting one-pot chicken Alfredo pasta is quick to prepare and perfect for busy weeknights. Rich flavors come together in under 30 minutes without a pile of dirty dishes.
Ingredients
Main ingredients
- 1 lb chicken breast, diced (about 2 medium breasts) Use boneless, skinless.
- 8 oz fettuccine pasta Broken in half if pot is short.
- 2 cups chicken broth Low-sodium for better control of salt.
- 1 cup heavy cream Or half-and-half in a pinch (sauce will be thinner).
- 1 cup grated Parmesan cheese Freshly grated melts better than pre-grated.
- 3 cloves garlic, minced Add more if you like garlic-forward dishes.
- 2 tbsp butter Or swap part with olive oil for a leaner option.
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Heat a large, heavy-bottomed pot over medium heat and melt 2 tablespoons of butter.
- Add the diced chicken in a single layer; season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is opaque and browned on the edges (about 5–7 minutes). Remove any excess juices if there’s a lot, but leave flavorful browned bits.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant—don’t let it burn.
Cooking
- Pour in 2 cups of chicken broth and bring to a gentle boil.
- Add the fettuccine to the pot. If strands are long, tuck them in or break in half so they are submerged. Cook according to package instructions for al dente, usually about 8–10 minutes, stirring occasionally to prevent sticking.
- When the pasta is just al dente and most of the broth has been absorbed, reduce heat to low. Stir in 1 cup heavy cream and 1 cup grated Parmesan until the cheese melts and the sauce becomes smooth and glossy.
- Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of pasta cooking water or broth; if too thin, simmer gently a minute longer (keep stirring).
Serving
- Serve immediately, sprinkled with chopped parsley.
Notes
Refrigerate leftovers in an airtight container for 3-4 days. Freeze only if necessary, in a shallow airtight container for up to 2 months. Reheat gently on stovetop with a splash of liquid to restore creaminess.