One-Pot Chicken Alfredo Pasta (Print View)

Rich, creamy fettuccine with chicken and Parmesan, simmered in one pot for a comforting and flavorful dinner.

# Components:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 450 g), diced

→ Pasta

02 - 350 g (12 oz) fettuccine

→ Dairy

03 - 2 tablespoons unsalted butter
04 - 120 ml (½ cup) heavy cream
05 - 120 g (1 cup) freshly grated Parmesan cheese
06 - 120 ml (½ cup) whole milk

→ Vegetables & Aromatics

07 - 4 cloves garlic, minced
08 - 1 small onion, finely chopped
09 - 2 tablespoons chopped fresh parsley (plus extra for garnish)

→ Liquids

10 - 720 ml (3 cups) low-sodium chicken broth

→ Seasonings

11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - ¼ teaspoon ground nutmeg (optional)
14 - Pinch of red pepper flakes (optional)

# Directions:

01 - Melt butter in a large, deep skillet or Dutch oven over medium heat. Add diced chicken and cook until golden brown and no internal pink remains, approximately 5–6 minutes. Remove chicken to a separate plate and set aside.
02 - In the same pot, add finely chopped onion and sauté until softened, about 2–3 minutes. Stir in minced garlic and cook until fragrant, approximately 30 seconds.
03 - Pour in chicken broth, heavy cream, and whole milk. Bring the mixture to a gentle simmer.
04 - Add fettuccine to the pot, ensuring it is mostly submerged. Reduce heat to medium-low, cover, and cook for 8–10 minutes, stirring occasionally, until the pasta is nearly al dente.
05 - Return the cooked chicken to the pot. Stir in grated Parmesan cheese, salt, black pepper, nutmeg (if using), and red pepper flakes (if using). Simmer uncovered for an additional 3–5 minutes, stirring frequently, until the sauce has thickened and the pasta has reached the desired tenderness.
06 - Remove the pot from heat. Stir in chopped fresh parsley. Serve immediately, optionally garnished with additional Parmesan cheese and parsley.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses simple ingredients most home cooks already have
  • Only dirties one pot for the entire meal including the sauce
  • Perfect balance of protein and carbs in each satisfying bite
  • Restaurant quality flavor with minimal effort
02 -
  • The pasta continues cooking after being removed from heat so aim for slightly firmer than your preferred doneness
  • This dish is best served immediately when the sauce is at its creamiest consistency
  • Leftovers will thicken considerably in the refrigerator but can be revived with a splash of milk when reheating
  • The quality of your Parmesan cheese dramatically impacts the final flavor profile
03 -
  • Always reserve a small amount of pasta cooking liquid before draining if you decide to cook the pasta separately. This starchy water is liquid gold for adjusting sauce consistency.
  • For the silkiest sauce, bring your dairy ingredients to room temperature before adding them to the hot pan to prevent potential curdling.
  • When reheating leftovers, do so gently over low heat with a splash of fresh cream to revitalize the sauce.

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