One Pot Chicken Alfredo Pasta
This One Pot Chicken Alfredo Pasta brings together juicy chicken, creamy sauce, and perfectly cooked fettuccine — all in a single pan for minimal mess and maximum comfort.
Equipment
- Large skillet or deep sauté pan
- Knife and Cutting Board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
Chicken & Seasoning
- 200 g chicken breast trimmed and cooked then sliced
- salt and pepper to taste
- 1 tbsp olive oil
Pasta & Liquids
- 250 g fettuccine dry weight
- 2 cups milk any fat percentage
- 1.5 cups chicken broth
Sauce Finish
- 1 large garlic clove minced
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan
- parsley for garnish
Instructions
- Season both sides of the chicken breast with salt and pepper. Heat the olive oil in a large skillet over medium‑high heat.
- Cook the chicken in the hot pan for about 2 minutes per side, until golden and cooked through. Remove it from the pan and let it rest for five minutes.
- In the same pan, add milk, chicken broth, and minced garlic. Stir gently and bring to a simmer.
- Add the fettuccine straight into the liquid. Stir every 30 seconds or so for the first few minutes to keep the strands from sticking.
- Once the pasta begins to soften (around 9–10 minutes), stir in the heavy cream and freshly grated Parmesan. Continue stirring until the sauce has thickened and the pasta is al dente.
- Slice the rested chicken and toss it through the creamy pasta. Taste and adjust seasoning, then garnish with parsley and extra Parmesan.
Notes
This one‑pot method makes cleanup easy and ensures the sauce turns silky and smooth by adding the cream and cheese at the end — a key tip shared by recipe developers. :contentReference[oaicite:0]{index=0}
Nutrition
Calories: 620kcalCarbohydrates: 50gProtein: 38gFat: 28gSaturated Fat: 15gCholesterol: 120mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 8gVitamin A: 600IUVitamin C: 2mgCalcium: 350mgIron: 2.5mg
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