Description
This One Pot Chicken Alfredo Pasta is a quick and easy recipe combining tender, juicy chicken breast with creamy Alfredo sauce and perfectly cooked fettuccine. Made entirely in a single skillet, it’s a comforting and flavorful meal perfect for busy weeknights. The silky sauce is created with a blend of milk, cream, garlic, and freshly grated parmesan, garnished with fresh parsley for a touch of color and freshness.
Ingredients
Scale
Chicken
- 200 g / 7 oz chicken breast, cut in half horizontally
- Salt and pepper, to taste
- 1 tbsp olive oil
Pasta and Sauce
- 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
Garnish
- Parsley, for garnish
- Additional freshly grated parmesan, for serving
Instructions
- Season and Cook Chicken: Sprinkle both sides of the chicken breast halves with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 2 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside to rest for 5 minutes, then slice while the pasta cooks.
- Simmer Liquids and Add Pasta: In the same skillet, add the milk, chicken broth, and minced garlic. Bring to a simmer over medium-high heat, then add the fettuccine pasta.
- Cook Pasta in Liquid: Stir the pasta every 30 seconds to prevent sticking. Continue cooking for about 3 minutes until the pasta has softened slightly.
- Reduce Heat and Continue Cooking: Lower the heat to medium. Stir the pasta every couple of minutes, cooking for about 6-7 more minutes until the pasta is nearly cooked and there is still liquid covering the bottom of the skillet.
- Add Cream and Parmesan: Stir in the heavy cream and freshly grated parmesan cheese, mixing thoroughly to combine.
- Simmer and Thicken Sauce: Allow the sauce to simmer for approximately 2 minutes, stirring occasionally, until it thickens and the pasta is fully cooked. If the sauce becomes too thick or gluey, add a splash of hot tap water to loosen it back to a silky texture with a few stirs.
- Finish and Serve: Season with additional salt and pepper if needed. Serve immediately, garnished with extra grated parmesan and chopped parsley, alongside the sliced chicken on top or mixed in.
Notes
- This recipe is a one-pot meal, prepared entirely in a single skillet or large pan for simplicity and minimal cleanup.
- Use freshly grated parmesan for the best flavor and texture in the sauce.
- Adjust the cream and milk amounts according to your preferred sauce richness and consistency.
- If sauce thickens too much during the final simmer, add a little hot water to restore the perfect silky consistency.
Nutrition
- Serving Size: 400 g
- Calories: 491 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 90 mg
