If you are craving a creamy, comforting dinner that comes together quickly and with minimal cleanup, look no further than this Best One-Pot Chicken Alfredo Pasta Recipe. This dish perfectly balances tender chicken pieces with silky fettuccine bathed in a luscious homemade Alfredo sauce, all cooked in a single pot to lock in flavors and save you time. It’s the ultimate weeknight meal that feels indulgent yet is surprisingly simple, making it a staple recipe you’ll want to share with family and friends over and over again.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating the creamy texture, savory depth, and beautiful color of this dish. Using fresh, quality components will elevate the result and make the cooking process even more rewarding.
- 8 oz chicken breast: Cut into 1-inch bite-sized pieces for quick, even cooking throughout the dish.
- Salt: Enhances all flavors and seasons the chicken and sauce perfectly.
- Black pepper: Adds a subtle kick that balances the richness without overpowering.
- 1 tbsp olive oil: I prefer Bertolli Extra Virgin for that perfect sear and subtle fruity flavor.
- 10 oz fettuccine: The ideal pasta shape for catching onto the creamy Alfredo sauce.
- 2.25 cups milk: Using room temperature milk helps prevent the sauce from curdling and keeps it smooth.
- 1.5 cups chicken stock: I always use Swanson for a consistent, savory base that deepens the sauce.
- 2 garlic cloves: Minced for a fragrant punch that elevates every bite.
- 1/4 teaspoon red pepper flakes: Just enough for warmth without heat that masks flavors.
- 1/2 cup cream: Brings richness and velvety texture to the sauce.
- 1 cup parmesan: Freshly grated from a block, which melts smoother and offers superior flavor.
- Pinch of nutmeg: A tiny hint of warmth and complexity that complements the cheese.
- Parsley: Fresh, chopped, for a bright and herbaceous finish.
How to Make Best One-Pot Chicken Alfredo Pasta Recipe
Step 1: Sear the Chicken
Start by heating the olive oil in a large pot over medium-high heat. Season your chicken pieces with salt and black pepper, then add them to the pot. Sear the chicken until it’s cooked through and slightly golden on the edges. This step locks in juices and infuses the dish with a savory, meaty aroma you’ll love.
Step 2: Introduce Garlic and Spices
Lower the heat a bit and toss in the minced garlic alongside the red pepper flakes. Stir constantly to prevent the garlic from burning, allowing it to become fragrant and release its natural sweetness, setting the foundation for the rich Alfredo sauce.
Step 3: Add Liquids and Pasta
Pour in the room temperature milk and chicken stock, then bring the mixture to a gentle simmer. Add the dry fettuccine pasta, making sure it’s submerged and evenly spread out. This is the magic moment when your creamy sauce will start to come together with the pasta cooking right inside it, absorbing all those wonderful flavors.
Step 4: Stir in Cream and Cheese
Once the pasta is tender and most of the liquid has thickened, reduce the heat to low. Stir in the cream, freshly grated Parmesan, and a pinch of nutmeg. Keep stirring gently until the cheese melts completely, creating that signature silky Alfredo sauce we all crave.
Step 5: Final Seasoning and Garnish
Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle fresh parsley over the top for a touch of color and freshness. Your Best One-Pot Chicken Alfredo Pasta Recipe is now ready to enjoy!
How to Serve Best One-Pot Chicken Alfredo Pasta Recipe
Garnishes
Simple garnishes like a handful of chopped parsley or a little extra grated Parmesan can make your dish look restaurant-worthy. A sprinkle of crushed red pepper flakes adds a splash of color and a gentle heat if you like a bit of spice.
Side Dishes
Pair your creamy chicken Alfredo pasta with a crisp green salad or roasted vegetables to balance the richness. Garlic bread or a crusty baguette is ideal for sopping up every bit of that delicious sauce. Consider adding steamed broccoli or a light Caesar salad for freshness and crunch.
Creative Ways to Present
For dinner parties, serve the pasta in individual shallow bowls so everyone can appreciate the creamy textures and garnish beautifully. You can also spoon the chicken Alfredo over spiralized zucchini noodles for a low-carb twist, or top with toasted pine nuts for added crunch and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken Alfredo pasta in an airtight container and refrigerate for up to 3 days. The pasta will soak up the sauce, so add a splash of milk or cream when reheating to refresh the sauce’s texture.
Freezing
This dish freezes well if you want to prepare in advance. Store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop with a little added liquid to loosen the sauce.
Reheating
Reheat leftovers over low heat, stirring frequently to prevent sticking. Add a splash of chicken stock or milk to bring the velvety Alfredo sauce back to life. Avoid high heat as it can cause the sauce to break or become oily.
FAQs
Can I use other types of pasta instead of fettuccine?
Absolutely! While fettuccine is traditional for Alfredo, penne, rigatoni, or even bowties work wonderfully. Just keep an eye on cooking times as thicker pasta shapes may require extra liquid and a bit longer simmering.
Is it okay to use pre-shredded Parmesan cheese?
For best results, freshly grated Parmesan melts smoother and provides a richer flavor. Pre-shredded cheese often contains anti-caking agents that can affect the sauce’s texture.
Can I make this recipe dairy-free?
You can substitute the milk, cream, and Parmesan with dairy-free alternatives like unsweetened almond milk, coconut cream, and vegan Parmesan, though the flavor and texture will be somewhat different from the traditional creamy Alfredo.
How do I prevent the sauce from splitting?
Using room temperature milk and gradually incorporating cream helps maintain a smooth sauce. Also, avoid boiling the sauce vigorously once the cheese is added, as intense heat can cause separation.
Can I prepare this recipe ahead of time?
Yes! You can prep the chicken and measure out ingredients the day before to streamline cooking. The entire dish also reheats well, making it perfect for meal prep or busy weeknights.
Final Thoughts
Trying the Best One-Pot Chicken Alfredo Pasta Recipe will quickly convince you that simple ingredients and minimal effort can create something truly magical in your kitchen. This crowd-pleaser is creamy, comforting, and surprisingly easy to make. So grab your pot, gather the ingredients, and get ready to enjoy a delicious dinner you’ll want to make again and again!
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Best One-Pot Chicken Alfredo Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Best One-Pot Chicken Alfredo Pasta is a creamy, comforting, and easy-to-make meal perfect for busy weeknights. Tender bite-sized pieces of chicken are seared to perfection and cooked together with fettuccine in a rich and luscious Alfredo sauce made from milk, chicken stock, cream, garlic, parmesan, and a pinch of nutmeg. The dish combines simplicity with classic Italian flavors, all cooked in one pot to minimize cleanup and maximize flavor infusion.
Ingredients
Chicken and Seasoning
- 8 oz chicken breast, cut into 1-inch bite-sized pieces
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil (Bertolli Extra Virgin recommended)
Pasta and Liquids
- 10 oz fettuccine
- 2.25 cups milk (room temperature)
- 1.5 cups chicken stock (Swanson recommended)
Flavorings and Sauce
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup cream
- 1 cup parmesan cheese, freshly grated from a block
- Pinch of nutmeg
- Parsley, chopped (for garnish)
Instructions
- Prepare Chicken: Season the bite-sized pieces of chicken breast with salt and black pepper. Heat olive oil in a large pot or deep skillet over medium-high heat. Add the chicken pieces and sear them until golden brown on all sides and cooked through, about 5-6 minutes. Remove the chicken from the pot and set aside.
- Sauté Garlic and Spices: In the same pot, add the minced garlic and red pepper flakes. Stir and cook for about 1 minute until fragrant but not burnt.
- Add Liquids and Pasta: Pour in the milk and chicken stock into the pot. Bring the mixture to a gentle simmer. Add the fettuccine pasta, pressing it down to submerge in the liquid as much as possible.
- Cook Pasta: Let the pasta cook uncovered, stirring frequently to prevent sticking, for about 10-12 minutes until the pasta is al dente and has absorbed most of the liquid.
- Create Alfredo Sauce: Stir in the cream, freshly grated parmesan cheese, and a pinch of nutmeg. Mix well until the cheese melts and the sauce thickens and becomes creamy, coating the pasta evenly.
- Combine Chicken and Finish: Return the cooked chicken pieces to the pot and stir to combine everything. Cook for another 2-3 minutes to let flavors meld and the chicken to warm through.
- Garnish and Serve: Sprinkle chopped parsley over the pasta for a fresh finish. Serve the chicken Alfredo pasta hot and enjoy your delicious one-pot meal.
Notes
- Use room temperature milk to prevent the sauce from breaking while cooking.
- Freshly grated parmesan cheese melts more smoothly than pre-grated varieties.
- Adjust red pepper flakes according to your preferred spice level.
- Constant stirring while cooking the pasta prevents it from sticking to the bottom of the pot.
- This recipe makes cleanup easier by cooking everything in one pot.
