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One Pot Chicken Alfredo

A creamy and comforting dish of pasta and chicken cooked in one pot, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz fettuccine or favorite pasta Can substitute with whole wheat or gluten-free options.
  • 1 lb chicken breast, diced Feel free to use rotisserie chicken for faster prep.
  • 4 tbsp unsalted butter Gives a rich flavor.
  • 3 cloves garlic, minced Fresh garlic is a must for aroma.
  • 4 cups low-sodium chicken broth For better flavor control.
  • 1 cup heavy cream Can substitute with half-and-half.
  • 1 cup freshly grated Parmesan cheese Store-bought pre-grated works too.
  • to taste salt
  • to taste pepper
  • a pinch Italian seasoning To elevate flavors.
  • for garnish fresh parsley Optional for color.

Method
 

Cooking
  1. In a large pot, melt the butter over medium heat.
  2. Add the diced chicken breast and season with salt, pepper, and Italian seasoning. Sauté until golden brown and cooked through, about 5-7 minutes.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pot for extra flavor.
  5. Bring broth to a boil, then add the pasta. Stir well, reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally until al dente.
  6. Stir in the heavy cream and grated Parmesan, mixing until the sauce is creamy.
  7. Simmer for another 2-3 minutes to meld the flavors.
  8. Serve hot, garnished with chopped parsley.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months; thaw overnight and reheat adding some chicken broth.