Name: One-Pot Chicken Alfredo Pasta Recipe
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Cuisine: Italian-American
Ingredients: 200 g / 7 oz chicken breast, cut in half horizontally; Salt and pepper, to taste; 1 tbsp olive oil; 250 g / 8 oz fettuccine; 2 cups milk (any fat %); 1 1/2 cups chicken stock / broth; 1 large garlic clove, minced; 1/2 cup thickened / heavy cream; 3/4 cup freshly grated parmesan cheese; Parsley, for garnish; Additional freshly grated parmesan, for serving

If you’re anything like me and love creamy pasta but hate the stack of dirty pots afterward, this One-Pot Chicken Alfredo Pasta Recipe is going to be your new best friend. It’s quick, utterly comforting, and what’s better—it’s all done in one pan! I absolutely love how this turns out with tender chicken nestled in a luscious, cheesy sauce that clings perfectly to the fettuccine. Stick around, and I’ll walk you through every step so you’ll nail it right on your first try.

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Why You’ll Love This Recipe

Minimal Clean-Up: Everything cooks in one pot, so you’ll spend more time eating and less time washing dishes.
Super Creamy Sauce: The combination of cream, milk, and parmesan creates a gorgeously silky texture that clings perfectly to every strand of pasta.
Tender Juicy Chicken: Cooking the chicken first right in the pan locks in moisture and flavor, making every bite satisfying.
Quick Weeknight Dinner: Ready in about 15 minutes, it’s perfect for those evenings when you want something delicious without the fuss.

The image shows a black pan filled with creamy white sauce mixed with long, light yellow fettuccine noodles. On top of the noodles, there are several thin slices of cooked white meat with light brown edges. Small green parsley pieces are sprinkled all over the dish, adding a fresh touch. A pair of metal tongs rests inside the pan, slightly lifting some of the noodles. The pan is placed on a white marbled surface, and next to it is a small white bowl containing finely chopped green herbs. Photo taken with an iphone --ar 2:3 --v 7 - One-Pot Chicken Alfredo, Chicken Alfredo Pasta, Easy Creamy Alfredo, One-Pan Pasta Recipe, Simple Chicken Alfredo

Ingredients You’ll Need

The magic of this One-Pot Chicken Alfredo Pasta Recipe lies in its simple, wholesome ingredients that work beautifully together to create that classic rich Alfredo flavor—but without having to juggle multiple pots. Here are the essentials and why I recommend each.

Flat lay of a raw chicken breast halved horizontally with natural pink tones, a small mound of coarse salt and cracked black peppercorns scattered gently beside it, a small white ceramic bowl filled with golden olive oil, a neat nest of uncooked fettuccine pasta with pale yellow strands, a small white bowl of creamy white milk, a small white bowl of rich chicken broth with a light amber hue, a single large garlic clove with papery white skin and slight shine, a small white bowl of thick heavy cream with a smooth surface, a small white bowl heaped with finely grated parmesan cheese with off-white color, and a few fresh bright green parsley sprigs arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - One-Pot Chicken Alfredo, Chicken Alfredo Pasta, Easy Creamy Alfredo, One-Pan Pasta Recipe, Simple Chicken Alfredo

Chicken breast: I slice mine in half horizontally for quick, even cooking without drying it out.
Olive oil: Use a good quality one to get a nice sear on the chicken and add subtle depth.
Fettuccine: This broad pasta holds onto the creamy sauce like a dream—feel free to substitute with linguine or tagliatelle.
Milk: Any fat percentage works, though whole milk gives the creamiest result.
Chicken stock/broth: This boosts flavor and helps cook the pasta right in the sauce.
Garlic: Fresh minced garlic adds that aromatic hint that’s signature in Alfredo dishes.
Heavy cream (thickened cream): Adds richness and helps the sauce thicken to that silky finish.
Parmesan cheese: Freshly grated is a must here for authentic nutty flavor and a smooth melt.
Parsley: A sprinkle at the end to brighten and add a fresh pop of color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this One-Pot Chicken Alfredo Pasta Recipe is how flexible it is. Over time, I’ve tweaked it to suit different seasons, cravings, and dietary needs. Here are a few ways you might want to customize it yourself.

Add veggies: I sometimes throw in baby spinach or frozen peas right at the end—just until they’re warmed through—to sneak in some greens without ruining that creamy texture.
Spicy twist: If you like a bit of heat, sprinkle some red pepper flakes when you add the garlic. It gives the sauce a little kick without overpowering it.
Dairy-free option: I’ve swapped the dairy for coconut cream and nutritional yeast before—it’s surprisingly tasty, just keep in mind the flavor shifts a bit.
Protein swap: Swap chicken for shrimp or even tofu if you’re wanting to mix things up for variety.

How to Make One-Pot Chicken Alfredo Pasta Recipe

Step 1: Season and Sear the Chicken

Start by giving both sides of your chicken breast a generous sprinkle of salt and pepper—it really helps bring out the flavor. Heat a tablespoon of olive oil over medium-high heat in a large skillet that’s roomy enough to cook your pasta later. Once the oil shimmers, add the chicken and cook for about 2 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and let it rest for 5 minutes; this pause keeps it juicy and lets the juices redistribute. While the pasta cooks, you’ll slice it into bite-sized pieces. Trust me, resting the chicken is a game changer.

Step 2: Build the Sauce and Cook the Pasta

In the same skillet, pour in the milk, chicken stock, and minced garlic. Bring this to a gentle simmer. Then, add the dry fettuccine right into the liquid—no need to boil separately! To keep the noodles from sticking together, gently push and stir them every 30 seconds or so. It usually takes about 3 minutes until the pasta begins to soften. Once softened, reduce the heat to medium and stir every couple of minutes. Around 9 to 10 minutes in, your pasta should be nearly cooked but still swimming in some liquid—perfect timing to move to the next step.

Step 3: Finish with Cream, Parmesan, and Chicken

Now it’s time for the heavy cream and freshly grated parmesan—stir them in gently. This is where the sauce gets that silky, glossy finish we all crave. Simmer together for about 2 minutes, stirring occasionally to thicken the sauce and finish cooking the pasta perfectly. If your sauce gets a little too thick or gluggy (yes, it happens!), don’t panic—just add a splash of hot tap water and toss it around until it’s smooth and luscious again. Finally, nestle your juicy chicken slices back in, adjust salt and pepper to taste, and you’re ready to serve!

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Pro Tips for Making One-Pot Chicken Alfredo Pasta Recipe

Patience with Pasta: Stirring your pasta every 30 seconds early on prevents clumping and ensures even cooking.
Rest Your Chicken: Letting your chicken rest before slicing locks in moisture—don’t skip this!
Fresh Parmesan Matters: Using freshly grated parmesan melts better and adds that sharp, rich flavor you can’t get from pre-grated cheese.
Fixing Thick Sauce: If your sauce thickens too much, a quick splash of hot water brings back that silky, dreamy consistency immediately.

How to Serve One-Pot Chicken Alfredo Pasta Recipe

A white bowl holds creamy fettuccine pasta topped with pieces of light golden cooked chicken. The pasta is thick and pale, coated with a smooth white sauce. There are small green bits of parsley sprinkled on top, adding a fresh touch. The bowl sits on a soft white cloth, placed on a white marbled surface. Nearby, a silver fork rests on the cloth. photo taken with an iphone --ar 2:3 --v 7 - One-Pot Chicken Alfredo, Chicken Alfredo Pasta, Easy Creamy Alfredo, One-Pan Pasta Recipe, Simple Chicken Alfredo

Garnishes

I love topping this pasta with an extra sprinkle of freshly grated parmesan and a handful of chopped parsley. The parsley adds that fresh herbaceous note that balances out the cheesy richness perfectly, plus it makes your plate look gorgeous. Sometimes, I’ll toss a tiny bit of cracked black pepper on top for a subtle extra kick.

Side Dishes

This dish is hearty on its own, but pairing it with a crisp green salad (think baby arugula, cherry tomatoes, and a light lemon vinaigrette) really brightens the meal. I also like serving some garlic bread or roasted veggies alongside to round out the plate.

Creative Ways to Present

For a dinner party, I sometimes plate this pasta in shallow bowls, drizzle a little truffle oil on top, and garnish with extra parsley and a few toasted pine nuts. It makes a simple dish feel luxurious and special without lots of extra work.

Make Ahead and Storage

Storing Leftovers

Leftover One-Pot Chicken Alfredo Pasta stores really well in an airtight container in the fridge for up to 3 days. I like to add a tiny splash of milk before reheating to help loosen the sauce and keep it creamy.

Freezing

While freezing cream-based sauces can sometimes change their texture, I’ve found that freezing this pasta in portions works if you defrost gently in the fridge overnight and reheat carefully. Just expect a slightly different texture but still delicious.

Reheating

Reheat leftovers gently on the stove over low heat with a splash of milk or broth, stirring frequently to prevent sticking. Microwave works too, but go in short bursts and stir to keep the sauce creamy and prevent it from separating.

FAQs

Can I use other types of pasta for this one-pot recipe?

Absolutely! While fettuccine is classic for Alfredo, you can use linguine, tagliatelle, or even penne. Just keep in mind cooking times vary slightly, so watch closely and stir frequently to avoid sticking.
Do I have to use heavy cream?

Heavy cream really gives the sauce its luxurious texture, but you can substitute with half-and-half or even full-fat coconut milk for a dairy-free take. The sauce will be less thick but still delicious.
How can I prevent the sauce from becoming clumpy or oily?

Using freshly grated parmesan and stirring the sauce gently helps a lot. Also, avoid boiling the sauce too vigorously. If it starts to separate, add a splash of hot water and stir to bring it back to smoothness.
Can I make this recipe vegetarian?

Yes! Omit the chicken and substitute vegetable broth for chicken stock. You can also add sautéed mushrooms or roasted vegetables for extra flavor and texture.

Final Thoughts

This One-Pot Chicken Alfredo Pasta Recipe is genuinely one of those meals that feels like an indulgence but comes together so quickly and effortlessly. I remember the first time I made it—I was blown away by how creamy, tasty, and satisfying it was, with barely any mess afterward. If you’re craving that comforting, cheesy pasta classic without the stress, give this recipe a go. I’m pretty sure it’ll become a staple in your kitchen too!