Why You’ll Love One‑Pot Chicken Alfredo Pasta Recipe

You’ll appreciate how effortlessly everything comes together: chicken browns quickly, pasta cooks right in the sauce, and you finish with a glossy, satisfying cream sauce.
It’s ideal for busy weeknights when you want something indulgent but don’t want to tackle a lot of dishes.
The method cleverly avoids the common pitfall of gluggy or unevenly cooked pasta by adding cream and parmesan at the end, producing a smoother, more elegant result.
One pan, fewer dishes, and a great reward for your effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast (cut in half horizontally)
salt and pepper
olive oil
fettuccine
milk
chicken stock / broth
garlic (minced)
thickened/heavy cream
freshly grated parmesan
parsley (for garnish)

Directions

Sprinkle both sides of the chicken with salt and pepper.
Heat oil in a skillet over medium‑high heat. Add the chicken and cook for about 2 minutes on each side until golden and cooked through. Remove the chicken to a plate, let it rest for 5 minutes, then slice while the pasta cooks.
In the same skillet, add milk, chicken broth and garlic and bring to a simmer. Add the pasta. Move the pasta around every 30 seconds or so until it softens (about 3 minutes), so it doesn’t stick. Once softened, reduce heat to medium and stir every couple of minutes.
Around 9–10 minutes in, when the pasta is almost cooked but there is still liquid in the base of the skillet, add the cream and parmesan and stir. Simmer, stirring occasionally, for about 2 minutes until the sauce thickens and the pasta is cooked. If the sauce becomes too thick or gluggy, add a splash of hot tap water to restore a silky texture.
Adjust salt and pepper to taste. Serve immediately, garnished with parsley and extra freshly grated parmesan.

Servings and timing

Serves: ~3 people.
Prep time: ~2 minutes.
Cook time: ~13 minutes.
Total time: ~15 minutes.

Variations

Swap the fettuccine for another long‑strand or shorter pasta shape depending on what you have on hand.
Replace the chicken with pan‑seared mushrooms or a mix of vegetables (like broccoli or spinach) for a vegetarian twist.
Use a lighter cream or substitute part of the cream with half‑and‑half to reduce richness.
Add flavour with a pinch of nutmeg, a splash of white wine while cooking the chicken, or stir in sun‑dried tomatoes or bacon bits.
Top with fresh herbs like basil or chives instead of parsley for a different garnish.

Storage/Reheating

Storage: After cooking, allow the dish to cool to room temperature, then transfer to an airtight container and store in the refrigerator for up to 2–3 days.
Reheating: Gently reheat in a skillet over low to medium heat, adding a splash of milk or cream (or hot water) to loosen the sauce if it has thickened. Stir frequently to avoid sticking and to ensure even heating.
Avoid freezing, as the cream‑based sauce may separate or change texture when thawed and reheated.

FAQs

What can I use instead of heavy cream?

You can use light cream or a mixture of milk and cream, keeping in mind that lighter cream will yield a less rich sauce.

Can I make this dish gluten‑free?

Yes—simply use gluten‑free pasta and ensure your chicken broth/stock is gluten‑free. The rest of the ingredients are naturally gluten‑free.

Is it okay to use a different pasta shape?

Absolutely. While the recipe uses fettuccine, you can substitute penne, rigatoni, or any pasta you prefer — just adjust the cooking time slightly if needed.

How do I avoid the sauce becoming too thick or “gluggy”?

Add the cream and parmesan only after the pasta is nearly cooked and still has some liquid beneath it. If it becomes too thick, add a splash of hot water to restore the silky texture.

Can I skip slicing the chicken and just dice it instead?

Yes, you can dice the chicken and leave it in the skillet while the pasta cooks. But note: the chicken may end up slightly overcooked and less caramelised compared to searing whole and slicing after resting.

Can I add vegetables to this dish?

Yes. Vegetables like broccoli, spinach, mushrooms or asparagus work well — either cook them alongside the chicken or stir them in at the end before serving.

How do I get that nice golden sear on the chicken?

Use a hot skillet, pat the chicken dry, season it, then cook for about 2 minutes per side without moving it so it can develop a golden crust.

Can I prepare this ahead of time for a dinner party?

You can pre‑cook the chicken and slice it ahead of time, but for best texture and sauce quality, cook the pasta and finish the sauce just before serving.

How do I adjust this recipe for more servings?

Simply multiply the ingredient amounts proportionally (for example for 6 people use double), ensure your skillet is large enough, and increase the pasta cooking time if needed because of the larger volume.

Why do we cook the pasta in milk and broth, not just water?

Cooking pasta in milk and broth gives flavour to the pasta and prevents the sauce from becoming gluey — the magic is adding the cream and parmesan only near the end so you retain a silky sauce rather than a gummy one.

Conclusion

This One‑Pot Chicken Alfredo Pasta is a wonderful go‑to for nights when you want something creamy, comforting and delicious, but you don’t want to fuss with multiple pans or hours in the kitchen. With just a handful of ingredients and a smart technique, you’ll get juicy chicken, perfectly cooked pasta and a velvety sauce — all in about 15 minutes. Add your own spin with vegetables or seasoning tweaks, and you’ve got a reliable dish that’s both satisfying and easy.