Creamy pasta comfort in a single pot
One-Pot Chicken Alfredo Pasta
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 portions
Difficulty
Easy
Cost
Budget
$
One-Pot Chicken Alfredo Pasta
Creamy pasta comfort in a single pot
★4.7(11)
Tender chicken and fettuccine in a rich, creamy Alfredo sauce, all cooked in one pot. Comfort food with minimal cleanup.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
There are few dinners more universally loved than chicken Alfredo, and this one-pot version makes it achievable even on the busiest weeknights. Everything — the chicken, the pasta, the sauce — cooks in a single pot, which means less dishes and more time enjoying your meal.
The starchy pasta water becomes part of the sauce as the fettuccine cooks, creating a naturally silky, clinging Alfredo without needing a mountain of cream and butter. It is still rich and indulgent, just a bit smarter in its execution. This is the kind of recipe that makes you feel like a genius with a pot of hot pasta in your hands.
Ingredients
Instructions
- 1
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sear for 5-6 minutes until golden. Remove to a plate.
- 2
Add butter and garlic to the same pot. Cook for 30 seconds until fragrant.
- 3
Pour in chicken broth and heavy cream. Bring to a boil. Add fettuccine, pressing it into the liquid.
- 4
Reduce heat to medium. Cook for 12-14 minutes, stirring frequently, until pasta is al dente and the liquid has reduced into a creamy sauce.
- 5
Stir in Parmesan cheese and the cooked chicken. Toss until everything is coated in the sauce.
- 6
Serve immediately with extra Parmesan, black pepper, and chopped parsley.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Heavy creamHalf-and-half
The sauce will be lighter but still creamy.
FettuccinePenne or rigatoni
Short pasta works well and is easier to stir in the pot.
ParmesanPecorino Romano
Saltier and sharper — use a bit less and adjust salt.
Tips & Storage
Pro Tips
Stir frequently as the pasta cooks to prevent sticking and ensure even cooking.
If the sauce gets too thick before the pasta is done, add a splash of broth or water.
Use freshly grated Parmesan — the pre-shredded kind has anti-caking agents that prevent smooth melting.
Break the fettuccine in half if your pot is not wide enough to submerge it fully.
Storage
Refrigerate for up to 3 days. The pasta will absorb the sauce as it sits.
Reheating
Reheat with a splash of cream or broth over medium-low heat, stirring frequently. The sauce will thin back out.
Nutrition Facts
Per serving (about 2 cups) · 4 servings
Calories580
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein42g
Carbohydrates52g
Fat22g
Fiber2g
Sugar2g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different pasta?
- Yes, penne, rigatoni, or any short pasta works. Adjust liquid and cooking time based on the pasta package.
- My sauce is too thick. What happened?
- The pasta absorbed too much liquid. Add more broth or cream a splash at a time until you reach your desired consistency.
- Can I add vegetables?
- Broccoli, spinach, or sun-dried tomatoes are all great additions. Add broccoli with the pasta and spinach at the very end.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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