Go Back
- 1 pound boneless, skinless chicken breasts, diced - 8 ounces fettuccine pasta - 4 cups chicken broth - 1 cup heavy cream - 1 cup grated Parmesan cheese The chicken is the star here. I use boneless, skinless chicken breasts for ease. Dicing them helps them cook quickly and evenly. Fettuccine pasta works great in this dish, soaking up the sauce well. Chicken broth adds depth to the flavor. Heavy cream gives the dish its rich, creamy texture. Lastly, grated Parmesan cheese adds that classic cheesy flavor that we all love. - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 1 cup frozen peas - Fresh parsley, chopped (for garnish) Olive oil helps to brown the chicken and gives flavor. Garlic adds a wonderful aroma and taste. Italian seasoning brings together those warm, herby notes. Don’t forget salt and pepper; they make everything taste better! I like to add peas for a pop of color and sweetness. Finally, fresh parsley not only brightens the dish but adds freshness as a garnish. 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. This oil adds flavor and helps cook the chicken evenly. 2. Next, add 1 pound of diced chicken to the pot. Season the chicken with salt, pepper, and 1 teaspoon of Italian seasoning. Cook it for about 5 to 7 minutes. You want the chicken to brown and cook fully. 1. After browning the chicken, add 4 cloves of minced garlic to the pot. Sauté it for 1 to 2 minutes until it smells great. This step adds a rich flavor to your dish. 2. Now, pour in 4 cups of chicken broth and bring it to a boil. Once boiling, stir in 8 ounces of fettuccine pasta. Lower the heat to a simmer. Cook the pasta for 10 to 12 minutes, stirring occasionally. You want the pasta to be al dente and most of the liquid absorbed. 1. Once the pasta is cooked, lower the heat. Stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Mix until the sauce is smooth and creamy. 2. Fold in 1 cup of frozen peas and cook for an additional 2 to 3 minutes. This adds a pop of color and sweetness. Taste your dish and adjust the seasoning if needed. 3. Remove the pot from heat and let it rest for a couple of minutes. This helps thicken the sauce. Enjoy your creamy one-pot chicken Alfredo pasta! To make your dish creamy, heavy cream plays a big part. It adds richness and smoothness. Use about one cup for a perfect balance. Parmesan cheese is also key. It brings flavor and helps thicken the sauce. Grate it fresh for the best taste. Mix it in right after the cream, so it melts evenly. When cooking pasta, always use a large pot. This gives it room to move. Stir the pasta often to keep it from sticking. Cook it until it is al dente, which means it has a slight bite. Taste your dish as you go. Adjust salt and pepper to match your liking. You can always add more, but it's hard to take it out. Garnish your dish with fresh parsley. It adds color and a fresh taste. Just chop it finely and sprinkle it on top. For serving, use shallow bowls to show off the creamy pasta. You can pair it with a side salad or garlic bread for a complete meal. {{image_2}} You can easily add veggies to your one-pot chicken Alfredo. Spinach is a great choice. It wilts down nicely and adds color. Just toss in a couple of handfuls toward the end of cooking. Broccoli is another option. It adds crunch and a fresh taste. Steam or blanch it first, then mix it in right before serving. If you want to switch up the protein, shrimp works perfectly. Use peeled shrimp and add it with the garlic. Cook until pink, which takes just a few minutes. Tofu is another great option, especially for a meatless meal. Press it first, then cube it. Sauté it with the chicken for a tasty twist. For a richer flavor, try making your own Alfredo sauce. Use butter, cream, and cheese, and season it to your taste. You can also enhance the flavor of store-bought sauce. Add spices like nutmeg or crushed red pepper. This will give your dish a unique kick. Experiment with herbs like basil or oregano for a fresh twist. To keep your leftovers fresh, use airtight containers. Glass or plastic containers work great. Store the pasta in the fridge for up to three days. After that, the cream may break down. The best way to reheat this dish is on the stove. Use low heat and add a splash of chicken broth. This helps keep the cream smooth. Stir it often to make sure it heats evenly. You can also use a microwave, but stir halfway through to avoid hot spots. You can freeze this meal if you have extra. Portion it into freezer-safe bags or containers. Make sure to leave some space for expansion. It’s best used within three months. When you are ready to eat, thaw it in the fridge overnight. Reheat on the stove, adding a bit of broth for creaminess. To make one-pot chicken Alfredo pasta, start with these key ingredients: - 1 pound boneless, skinless chicken breasts, diced - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper, to taste - 8 ounces fettuccine pasta - 4 cups chicken broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 cup frozen peas - Fresh parsley, chopped (for garnish) For ingredient substitutions, you can use chicken thighs instead of breasts for more flavor. If you want a lighter dish, swap heavy cream for half-and-half. Here’s a simple overview of the steps: 1. Heat olive oil in a pot. 2. Cook the chicken until golden. 3. Add garlic and sauté. 4. Pour in chicken broth, then add pasta. 5. Cook until pasta is tender. 6. Stir in cream and cheese. 7. Add peas and heat through. 8. Garnish and serve. Yes, you can use other pasta types like penne or rotini. They will work well with the sauce. Just keep in mind that cooking times may change. Thinner pasta cooks faster while thicker types may take longer. Always check for doneness before serving. For side dishes, consider a fresh salad or garlic bread. A light Caesar salad pairs nicely with the creamy pasta. You could also serve steamed broccoli to add some color and nutrition. Pairing ideas include a glass of white wine or sparkling water with lemon. These drinks balance the richness of the Alfredo sauce and keep the meal refreshing. This recipe for one-pot chicken Alfredo pasta combines simple steps and rich flavors. You start with chicken, fettuccine, and a creamy sauce, seasoning it just right. Then, I shared tips on cooking, presentation, and even variations with veggies or proteins. You can store leftovers easily and reheat them without losing taste. Remember, cooking should be fun and easy. With this dish, you can impress anyone at your dinner table. Enjoy making it your own!

One-Pot Chicken Alfredo Pasta

Indulge in a creamy one-pot chicken Alfredo delight that’s both delicious and easy to make! This recipe features tender chicken, garlic, and fettuccine simmered in a rich blend of cream and Parmesan cheese. Perfect for busy weeknights, it takes just 30 minutes from prep to plate! Click through to discover the full recipe and elevate your dinner time with this mouthwatering dish everyone will love.
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken breasts, diced

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper, to taste

8 ounces fettuccine pasta

4 cups chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat.

    Add the diced chicken to the pot and season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.

      Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

        Pour in the chicken broth and bring to a boil.

          Stir in the fettuccine pasta and reduce the heat to a simmer. Cook, stirring occasionally, for about 10-12 minutes, or until the pasta is al dente and most of the liquid has absorbed.

            Lower the heat and stir in the heavy cream and Parmesan cheese until smooth and creamy.

              Fold in the frozen peas and cook for an additional 2-3 minutes until heated through.

                Taste and adjust seasoning if necessary.

                  Remove from heat and let rest for a couple of minutes to thicken.

                    Serve hot, garnished with fresh parsley.

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings