My chicken alfredo pasta is all made in one pot, with tender chicken, al dente fettuccine, and a warm, silky, creamy sauce that comes together in just about 15 minutes.
But after a long day, I felt frustrated by uneven pasta and a gluey sauce (I scorched the milk), so I tried a one pot method, cooking noodles in milk, broth, adding cream at the end and keeping things simple.
It works because the pasta cooks in thin milk and stock, giving al dente bites in about 10 minutes, and the cream added last keeps the sauce silky. Stir every minute so it cooks evenly, and enjoy the garlic scent.
If you love a tangy chicken pasta you might enjoy Lemon Caper Chicken Piccata Pasta.
Why You Will Love This Recipe
- Sauce that clings Adding cream and parmesan at the end gives you a smooth sauce that coats every fettuccine strand without going gluey.
- Juicy chicken every time Searing chicken breast for two minutes per side locks in juices, so your slices stay tender when tossed through pasta.
- Fifteen-minute weeknight fix From searing chicken to simmering 2 cups milk with 1½ cups chicken broth and fettuccine, it all wraps up in about fifteen minutes in one skillet.
- Next-day taste boost Kept in the fridge, this chicken alfredo pasta reheats in minutes and holds its creamy texture with just a quick stir.
Ingredient Notes
- Chicken breast: Boneless breast gives lean meat, pat dry for better browning and juicy slices; rest before cutting for tender texture.
- Fettuccine: Use long strands, break in half to fit skillet; stirring prevents sticking; can swap penne or ziti for easier handling.
- Milk: Any fat percentage works, helps soften pasta during simmer; full fat gives creamier base, low fat lightens it.
- Chicken broth: Clear broth prevents cloudy sauce; store-bought or homemade both work; adjust salt based on your broth’s flavor.
- Heavy cream: Stir in at end to avoid gluey sauce; light cream also works but yields thinner finish.
- Parmesan cheese: Freshly grated melts into sauce, pre-grated can clump; shred or grate at home for smoother melt.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If sauce turns gluggy when stirring after adding cream, add a splash of hot tap water to restore a silky consistency.
- If pasta is firm at 10 minutes of cooking, add 1/4 cup hot tap water and keep cooking until pasta is tender.
- When slicing chicken after searing for 2 minutes per side, let chicken rest 5 minutes to keep meat juicy.
- If brown bits stick before adding cream, scrape off larger bits from pan for a white sauce.
- If liquid barely covers pasta at 9 minutes when pasta is almost cooked, remove pan from heat so sauce clings to strands.
Serving Suggestions
- Toss baby spinach with lemon juice and olive oil. Add halved cherry tomatoes and sliced red onion. Place chicken alfredo pasta beside a bowl of tomato pasta.
- Slice a baguette and rub with garlic. Drizzle olive oil and broil until crisp. Serve chicken alfredo pasta with garlic bread and a side of garlic shrimp pasta.
- Chop zucchini, bell pepper, and red onion. Toss with olive oil and roast until tender. Add chicken alfredo pasta on platter alongside seafood alfredo.
Storage Guidelines
- Refrigerator Storage: Place cooled pasta in airtight container. Refrigerate at 40°F up to 4 days. Reheat in microwave in 30 second intervals or in skillet until hot.
- Freezer Storage: Transfer pasta to freezer container, separating layers with parchment. Freeze at 0°F up to 3 months. Thaw overnight in fridge then reheat gently.
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One Pot Chicken Alfredo Pasta
This One Pot Chicken Alfredo Pasta features al dente pasta and a silky creamy sauce, all prepared in just one pan for an easy weeknight meal.
Equipment
- Skillet
Ingredients
- 200 g Chicken breast cut in half horizontally
- Salt
- Pepper
- 1 tbsp Olive oil
- 250 g Fettuccine
- 2 cups Milk any fat %
- 1 ½ cups Chicken stock
- 1 large Garlic clove minced
- ½ cup Thickened cream
- ¾ cup Parmesan freshly grated
- Parsley for garnish
Instructions
- Sprinkle both sides of the chicken with salt and pepper. Heat olive oil in a skillet over medium high heat—choose one that can later hold the pasta.
- Place chicken in the hot oil and cook for 2 minutes on each side until golden brown and cooked through. You’ll know it’s ready when it releases easily from the pan.
- Transfer chicken to a plate and let it rest for 5 minutes. Slice the chicken while the pasta cooks so it stays juicy.
- Pour milk and chicken broth into the skillet, add garlic, then bring the mixture to a gentle simmer. You’ll smell the garlic aroma as it heats.
- Add fettuccine to the simmering liquid. Stir every 30 seconds for about 3 minutes to prevent sticking, then reduce heat to medium and stir every couple of minutes. After 9–10 minutes the pasta should be nearly tender and some liquid should still coat the bottom.
- Stir in heavy cream and parmesan, then simmer for 2 minutes, stirring occasionally until the sauce thickens and the pasta is cooked. If the sauce becomes too thick, add a splash of hot tap water and toss to loosen it.
- Taste and adjust salt and pepper, then serve immediately topped with parmesan and parsley.
Notes
- If sauce turns gluggy when stirring after adding cream, add a splash of hot tap water to restore a silky consistency.
- If pasta is firm at 10 minutes of cooking, add 1/4 cup hot tap water and keep cooking until pasta is tender.
- When slicing chicken after searing for 2 minutes per side, let chicken rest 5 minutes to keep meat juicy.
- If brown bits stick before adding cream, scrape off larger bits from pan for a white sauce.
- If liquid barely covers pasta at 9 minutes when pasta is almost cooked, remove pan from heat so sauce clings to strands.
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