One Pot Chicken Alfredo
A creamy, comforting one-pot pasta dish featuring tender chicken, fettuccine, and a rich Alfredo sauce made with butter, cream, Parmesan, and garlic—all cooked together for minimal cleanup.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 8 oz fettuccine pasta
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley, for garnish
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain.
- While the pasta cooks, heat 2 tablespoons of butter in the same pot over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 6–7 minutes. Remove chicken and set aside.
- In the same pot, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the heavy cream and bring to a gentle simmer.
- Reduce heat to low. Gradually whisk in the grated Parmesan cheese until smooth and melted. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
- Return the cooked chicken and drained fettuccine to the pot. Toss everything together until well coated in the sauce. Season with additional salt, pepper, and red pepper flakes if using.
- Serve immediately, garnished with chopped fresh parsley and extra Parmesan on top.
Notes
For a lighter version, substitute half-and-half for heavy cream and use whole wheat pasta.