This One-Pot Chicken Alfredo comes together in about 30 minutes using a single skillet for the chicken, pasta, and creamy sauce. Cleanup is quick, and dinner still feels special.
Why This Recipe Works
Cooking the pasta directly in the broth lets it soak up flavor. The starch helps thicken the sauce naturally, so you get a rich, restaurant-style Alfredo without extra pots or heavy cream reductions. One-Pot Chicken
Ingredients You’ll Need
- 1 pound boneless chicken breast, cubed
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 cups chicken broth
- 8 ounces fettuccine, broken in half
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and black pepper to taste
- Chopped parsley for garnish
How to Make One-Pot Chicken
- Season chicken with salt and pepper, then sear in butter until golden and cooked through. Remove and set aside.
- Add garlic to the same pan and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer, then add the pasta and cook, stirring occasionally, until tender.
- Stir in the heavy cream and parmesan cheese until the sauce is smooth and coats the pasta.
- Return the chicken to the pan, toss to combine, and simmer for 2 more minutes.
- Garnish with parsley and extra parmesan before serving.
Tips for Success
Break the pasta in half so it fits and cooks evenly in the skillet.
Use freshly grated parmesan rather than per-shredded for the smoothest sauce. If the sauce gets too thick, add a splash of extra broth.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce.
Final Thoughts
This one-pot chicken alfredo proves busy weeknights can still be delicious. It is creamy, fast, and uses minimal cleanup. Save this recipe for your next hectic evening and enjoy a comforting meal that feels like restaurant dining at home with your family.
