One-Pot Chicken Alfredo Pasta – Creamy, Comforting, and Weeknight-Friendly
Creamy pasta that cooks in one pot feels like a small miracle after a busy day. This One-Pot Chicken Alfredo Pasta delivers rich flavor, tender chicken, and a silky sauce without extra dishes. Everything cooks together, so the pasta soaks up the sauce and tastes like it simmered for hours.
It’s cozy, simple, and always a crowd-pleaser. If you’re craving comfort without the fuss, this is the kind of recipe you’ll keep on repeat.
Ingredients
Method
- Season the chicken. Pat the chicken dry and season with salt, pepper, and a pinch of Italian seasoning if you like. This helps the chicken brown and boosts flavor.
- Sear the chicken. Heat olive oil in a large pot or deep skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned and mostly cooked through, 4–6 minutes. Transfer to a plate. Do not wipe the pot; those browned bits are flavor.
- Sauté the aromatics. Lower the heat to medium. Add butter to the pot. Once melted, add the garlic and cook for 30–60 seconds until fragrant. Avoid browning the garlic.
- Deglaze and add liquid. Pour in a splash of chicken broth and scrape the bottom to release browned bits. Add the rest of the broth and the heavy cream. Stir and bring to a gentle simmer.
- Add the pasta. Stir in the dry pasta and a pinch of salt. Keep the heat at a steady simmer (not a rolling boil) and cook uncovered, stirring frequently to prevent sticking, until the pasta is al dente, about 10–12 minutes. The liquid will reduce and thicken.
- Return the chicken. Add the seared chicken and any juices back to the pot during the last 3–4 minutes of pasta cooking. This finishes the chicken and lets flavors meld.
- Add the cheese. Turn the heat to low. Stir in the Parmesan a handful at a time until melted and the sauce turns silky. If the sauce feels too thick, add a splash of broth or warm water. If it’s too thin, simmer 1–2 more minutes.
- Adjust seasoning. Taste and add salt, pepper, and red pepper flakes if desired. A small squeeze of lemon brightens the richness without making it tangy.
- Finish and serve. Remove from heat. Let it sit 2 minutes to set. Garnish with chopped parsley and extra Parmesan. Serve hot.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
This dish gives you classic Alfredo vibes without babysitting multiple pots. The pasta cooks right in the sauce, which means extra flavor and fewer dishes.
You get juicy bites of chicken, a creamy Parmesan sauce, and a bit of garlic and butter to tie it all together. It’s straightforward, fast, and tastes like restaurant comfort at home.
Beyond convenience, it’s flexible. You can swap the pasta shape, use leftover chicken, or lighten it up with milk instead of heavy cream.
It adapts to your pantry and your mood.
Shopping List
- Boneless, skinless chicken breasts (about 1 to 1.5 pounds), cut into bite-size pieces
- Olive oil (1–2 tablespoons)
- Butter (2 tablespoons)
- Garlic (3–4 cloves), minced
- Chicken broth or stock (4 cups)
- Heavy cream (1 cup) or half-and-half
- Dry pasta (12 ounces), such as penne, rotini, or fettuccine broken in half
- Freshly grated Parmesan cheese (1 to 1.5 cups)
- Salt and black pepper
- Italian seasoning or dried parsley (optional)
- Red pepper flakes (optional, for a little heat)
- Fresh parsley (optional, for garnish)
- Lemon (optional, for a squeeze at the end to brighten)
Instructions
- Season the chicken. Pat the chicken dry and season with salt, pepper, and a pinch of Italian seasoning if you like. This helps the chicken brown and boosts flavor.
- Sear the chicken. Heat olive oil in a large pot or deep skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned and mostly cooked through, 4–6 minutes.
Transfer to a plate. Do not wipe the pot; those browned bits are flavor.
- Sauté the aromatics. Lower the heat to medium. Add butter to the pot.
Once melted, add the garlic and cook for 30–60 seconds until fragrant. Avoid browning the garlic.
- Deglaze and add liquid. Pour in a splash of chicken broth and scrape the bottom to release browned bits. Add the rest of the broth and the heavy cream.
Stir and bring to a gentle simmer.
- Add the pasta. Stir in the dry pasta and a pinch of salt. Keep the heat at a steady simmer (not a rolling boil) and cook uncovered, stirring frequently to prevent sticking, until the pasta is al dente, about 10–12 minutes. The liquid will reduce and thicken.
- Return the chicken. Add the seared chicken and any juices back to the pot during the last 3–4 minutes of pasta cooking.
This finishes the chicken and lets flavors meld.
- Add the cheese. Turn the heat to low. Stir in the Parmesan a handful at a time until melted and the sauce turns silky. If the sauce feels too thick, add a splash of broth or warm water.
If it’s too thin, simmer 1–2 more minutes.
- Adjust seasoning. Taste and add salt, pepper, and red pepper flakes if desired. A small squeeze of lemon brightens the richness without making it tangy.
- Finish and serve. Remove from heat. Let it sit 2 minutes to set.
Garnish with chopped parsley and extra Parmesan. Serve hot.
Storage Instructions
Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 3 days. The sauce will thicken as it chills.
To reheat, add a splash of milk or broth and warm gently on the stovetop over low heat, stirring often. The microwave works too, but pause and stir every 30–45 seconds to keep the sauce smooth. It doesn’t freeze well due to the dairy, so it’s best enjoyed fresh or within a few days.
Benefits of This Recipe
- One pot, minimal cleanup. Fewer dishes means less stress and faster cleanup.
- Consistent, creamy results. Pasta cooks in the sauce, so every bite is well seasoned and saucy.
- Flexible ingredients. Swap pasta shapes, use leftover chicken, or adjust the cream to your taste.
- Family-friendly comfort. Creamy, cheesy, and hearty—easy to love for kids and adults.
- Quick weeknight timing. From start to finish in about 30–35 minutes.
Common Mistakes to Avoid
- Boiling too hard. A vigorous boil can make the sauce split and the pasta gluey.
Keep a gentle simmer.
- Adding cheese over high heat. Parmesan can clump or turn grainy if the sauce is too hot. Lower the heat first.
- Not stirring the pasta. In one-pot dishes, pasta needs frequent stirring to prevent sticking to the bottom.
- Under-seasoning. Creamy sauces need enough salt and pepper to shine. Taste and adjust at the end.
- Skipping the rest. Letting the pasta sit for a minute or two off heat helps the sauce set and cling.
Variations You Can Try
- Broccoli Alfredo. Add small broccoli florets during the last 5 minutes of cooking for a pop of color and crunch.
- Spinach and sun-dried tomato. Stir in a few handfuls of baby spinach and chopped sun-dried tomatoes at the end until wilted.
- Mushroom and thyme. Sauté sliced mushrooms after searing the chicken, then proceed as directed.
Add a pinch of dried thyme.
- Bacon twist. Cook chopped bacon first, remove and reserve. Use some of the drippings to cook the chicken. Sprinkle bacon on top to serve.
- Lighter cream. Use half-and-half and add 1 teaspoon cornstarch mixed with 1 tablespoon cold water to help the sauce thicken gently.
- Gluten-free swap. Use your favorite gluten-free pasta and stir more frequently.
Add liquid as needed, since GF pasta absorbs differently.
- Rotisserie shortcut. Stir in shredded rotisserie chicken in the last 3 minutes of cooking instead of searing raw chicken.
FAQ
Can I use milk instead of heavy cream?
Yes. Whole milk or half-and-half works, but the sauce will be lighter. To maintain body, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) near the end, then simmer briefly until it thickens.
What pasta shape works best?
Short shapes like penne, rotini, or rigatoni are easy to stir and cook evenly.
If using long pasta like fettuccine, break it in half so it fits and cooks uniformly.
How do I prevent the sauce from turning grainy?
Lower the heat before adding Parmesan, and use freshly grated cheese. Pre-grated cheese often contains anti-caking agents that don’t melt as smoothly.
Can I add vegetables?
Absolutely. Broccoli, peas, spinach, mushrooms, or asparagus tips work well.
Add sturdy veggies earlier and delicate greens at the end so they don’t overcook.
Is this spicy?
No, not unless you add red pepper flakes. If you like heat, start with a pinch and adjust to taste.
How do I thicken the sauce if it’s too thin?
Simmer for a couple more minutes, stirring often. You can also add a little more Parmesan or a small cornstarch slurry.
If it’s too thick, loosen with broth or warm water.
Can I make it ahead?
It’s best fresh, since the sauce thickens as it sits. If you need to make it ahead, slightly undercook the pasta and add a splash of liquid when reheating to bring back the creaminess.
In Conclusion
One-Pot Chicken Alfredo Pasta is the kind of weeknight dinner that feels generous without the mess. You get creamy sauce, tender chicken, and pasta cooked just right—all in one pan.
Keep the heat gentle, stir often, and add the cheese at the end for a smooth, rich finish. With a few pantry staples and about half an hour, you’ll have a comforting meal that tastes like a treat any day of the week.
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