Chicken Alfredo is a classic, and this one-pot version will be a hit with everyone you serve it to. People love the creamy sauce and how tender the chicken is. It's comforting and perfect for weeknights. Using the one-pot cooking method, this recipe has minimal cleanup and low effort, but still tastes amazing. Try this one, and it will become a favorite in your repertoire, with people coming back for seconds.

Why You’ll Love This Recipe

One-pot meals are fantastic for weeknight cooking, perfect if you're busy. Not only do they taste good, but the clean-up is kept to a minimum. This can be a great recipe for kids; just be careful to watch out for the spices you use and how many vegetables you add.

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I like to use chicken, but you can also use substitutes like tofu or even your favorite type of bean. Use what you have on hand. I prefer to use a cream and cheese base, but there are lighter options you can go for, like using less cheese, incorporating broth, and even using yogurt.

Ingredients You’ll Need

For the ingredients, I like to use real Parmesan. The flavor is better, and it is guaranteed to melt. Pre-shredded always tends to have added starch and doesn't melt as well, turning the sauce grainy.

I'm a big fan of using cream, but you can use half-and-half if you're looking for something whiter. The cream will give a rich and stable sauce. Be careful using something whiter, as it can split.

A good quality chicken broth is important, and look for the salt already coming from the Parmesan too.

Try to go for fettuccine when making Alfredo, as it's the perfect shape to hold the creamy sauce compared to something thinner like spaghetti. If you don't have fettuccine, my next best pasta would be bucatini or tagliatelle.

Step-by-Step Instructions

Start by cutting your chicken into a uniform size, about an inch. This is important as they will cook evenly and minimize the risk of overcooking the outside whilst the inside is still raw. Don't try to judge your chicken by the color; it needs to hit an internal temperature of 165 degrees Fahrenheit to be fully cooked, so be mindful.

Sear the chicken in some butter at medium-high heat. This not only makes the chicken appear good but gives great flavor. Don't forget to remove your chicken before adding the garlic; this will stop overcooking but also help stop the garlic from burning. If the garlic burns, it will turn bitter, and this can ruin the whole flavor of the dish.

Be careful when using butter, as it can brown much quicker than oil due to its lower smoke point, but it will add extra flavor.

Final Touches

Tips and Variations

You can customize this recipe very easily by adding your own different vegetables or changing out the protein. You can try using steamed broccoli or peas; just be sure you add them in the last stages of cooking so they stay bright and don't overcook. I sometimes use shrimp instead of chicken since these cook super quickly and don't need as much time, so add these towards the end as well to avoid turning rubbery.

If you opt to use something like half and half instead of cream, the effect on the sauce will be thinner. You may need to add some starch or even a little cheese to thicken the sauce. You can use other pasta if you'd like, but be mindful it needs less cooking time, and if you overcook it, it can turn gummy.

The one-pot method will still work if your substitutes don't throw off the ratios too much. Just remember that shrimp and vegetables add moisture, so you may have to adjust the sauce.

Enjoy!

One Pot Classic Chicken Alfredo Pasta

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Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 lb fettuccine pasta
• 2 cups heavy cream
• 2 cups chicken broth
• 4 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Instructions

1️⃣ Season chicken pieces with salt, pepper, and Italian seasoning.

2️⃣ In a large pot, melt butter over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown. Remove and set aside.

3️⃣ In the same pot, sauté minced garlic for 30 seconds.

4️⃣ Add chicken broth and heavy cream, stirring to combine.

5️⃣ Add uncooked fettuccine to the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally.

6️⃣ When pasta is almost al dente (8-10 minutes), add Parmesan cheese. Stir until melted and sauce is creamy.

7️⃣ Return cooked chicken to the pot. Simmer for 2-3 more minutes.

8️⃣ Taste and adjust seasoning if needed.

9️⃣ Serve hot, garnished with fresh parsley if desired.

Notes

◻️ For a lighter version, substitute half-and-half for heavy cream.

◻️ Add steamed vegetables like broccoli or peas for extra nutrition.

◻️ If sauce is too thick, add a splash more broth or cream.

◻️ Store leftovers in an airtight container in the refrigerator for up to 3 days.