One Pot Chicken Alfredo Pasta
User Reviews
5
-
Prep Time
2 mins
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Cook Time
13 mins
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Total Time
15 mins
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Servings
3
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Calories
491 kcal
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Course
Dinner
One Pot Chicken Alfredo Pasta
Description
One Pot Chicken Alfredo Pasta starts with seared chicken breasts seasoned with salt and pepper until golden and cooked through. Removing the chicken while the pasta cooks ensures juiciness and an appealing crust. The pasta is cooked in a simmering mixture of milk, chicken stock, and minced garlic, stirred frequently to prevent sticking and develop a creamy base.
When the pasta is nearly cooked but still has liquid, heavy cream and freshly grated Parmesan cheese are stirred in, thickening into a smooth Alfredo sauce. The slices of chicken are added back into the pan. The sauce should stay saucy and not gluggy; if it thickens too much, adding hot water loosens the texture.
This dish combines tender pasta with a rich, creamy sauce flavored by garlic and Parmesan. It can be served immediately, garnished with parsley for color and freshness, suitable for a satisfying main course.
Using freshly grated Parmesan improves melting and sauce smoothness compared to pre-grated varieties. The recipe is adaptable to any cream type, affecting sauce richness but not technique. Paying attention to sauce consistency during cooking ensures optimal texture.
Ingredients
- 200 g / 7oz chicken breast, cut in half horizontally
- salt
- black pepper
- 1 tbsp olive oil
- 250 g / 8 oz fettuccine
- 2 cups milk any fat %
- 1 1/2 cups chicken stock or broth
- 1 garlic large clove, minced
- 1/2 cup thickened / heavy cream (Note 1)
- 3/4 cup Parmesan Cheese freshly grated; Note 2
- parsley for garnish
Instructions
- Sprinkle both sides of the chicken with salt and pepper.
- Use a skillet large enough to fit the pasta.
- Heat oil over medium high heat. Add chicken and cook for 2 minutes on each side until golden and cooked through. Remove onto plate and rest for 5 minutes, then slice while pasta is cooking.
- Add milk, chicken broth and garlic. Bring to simmer then add pasta.
- Move pasta around every 30 seconds or so until it is softened (around 3 minutes) so it doesn't stick. Once pasta is softened, reduce heat to medium and stir every couple of minutes.
- At about 9 - 10 minutes, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add cream and parmesan and mix.
- Simmer, stirring occasionally, for ~2 minutes, until sauce is thickened and pasta is cooked. If you cook it too long and the sauce goes gluggy, add a splash of hot tap water - will go back to silky with a few tosses.
- Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley!
Notes
- Freshly grated Parmesan melts better than store-bought pre-grated cheese, which can have larger grains that don't fully melt; adjust amount accordingly.
- This recipe works with any cream type; lighter creams reduce richness but maintain the sauce's texture.
- Remove the chicken after searing to keep it juicy and preserve the golden crust; cooking it separately also improves sauce color.
- If sauce becomes too thick or gluggy, add a splash of hot water and stir to restore a silky texture.
- Maintain some liquid at the end of cooking to prevent the sauce from drying out as you plate the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 400g | |
| Calories | 491cal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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