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Cozy One-Pot Creamy Chicken Alfredo Pasta

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This creamy chicken alfredo pasta is a comforting one-pot dish that comes together in about 30 minutes. It features tender chicken, a velvety sauce, and perfectly cooked pasta, all made with simple ingredients and a foolproof technique.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts (about 2 medium breasts), cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 2 cups heavy cream (or half-and-half for a lighter version)
  • 2 cups low-sodium chicken broth
  • 1 ½ cups freshly grated Parmesan cheese
  • 12 ounces fettuccine or penne pasta
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and half the Italian seasoning. Let it sit for 5 minutes.
  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken to a plate and set aside.
  3. Reduce the heat to medium. Add 2 tablespoons of butter to the same pot. Once melted, add the minced garlic. Cook for 30-40 seconds until fragrant, stirring constantly.
  4. Pour in about ½ cup of the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom. Let it simmer for a minute until slightly reduced.
  5. Add the remaining broth and the heavy cream. Stir to combine. Bring the mixture to a gentle simmer over medium heat.
  6. Add the dry pasta directly to the pot. Stir well to make sure every piece is submerged. Cover the pot with a lid and reduce the heat to low. Let it cook for 12-15 minutes, stirring every 3-4 minutes to prevent sticking.
  7. After 12 minutes, taste a piece of pasta. It should be al dente. If still too firm, cook for another 2-3 minutes. If the sauce gets too thick, add a splash of warm water or broth.
  8. Once the pasta is cooked, remove the pot from the heat. Add the remaining 2 tablespoons of butter and the freshly grated Parmesan cheese. Stir vigorously until the cheese is completely melted and the sauce is silky and smooth.
  9. Return the seared chicken pieces to the pot. Stir gently to combine and let everything warm through for 1-2 minutes.
  10. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired. Sprinkle with fresh parsley and serve immediately.

Notes

For the creamiest sauce, use room-temperature cream and let your Parmesan come to room temperature. Don’t skip searing the chicken—it adds deep flavor. Keep heat at medium-low once cream is added to prevent the sauce from breaking. Stir pasta every 3-4 minutes to prevent sticking. Let the dish rest off the heat for 2-3 minutes before serving to allow the sauce to thicken.

Nutrition

Keywords: one-pot pasta, creamy chicken alfredo, easy dinner, comfort food, 30-minute meal

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