Description

This One Pot Chicken Alfredo Pasta recipe combines tender, juicy chicken breast with creamy Alfredo sauce and fettuccine pasta, all cooked together in a single skillet for a quick and delicious meal. The dish features a rich sauce made from milk, heavy cream, and freshly grated parmesan cheese, garnished with parsley for freshness. Perfect for an easy weeknight dinner with minimal cleanup.

Ingredients

Scale

Chicken

200 g / 7 oz chicken breast, cut in half horizontally
Salt and pepper, to taste
1 tbsp olive oil

Pasta and Sauce

250 g / 8 oz fettuccine
2 cups milk (any fat percentage)
1 1/2 cups chicken stock / broth
1 large garlic clove, minced
1/2 cup thickened / heavy cream
3/4 cup freshly grated parmesan cheese

Garnish

Fresh parsley, chopped
Additional freshly grated parmesan (optional)

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Instructions

Season Chicken: Sprinkle salt and pepper on both sides of the chicken breasts to enhance flavor.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2 minutes on each side until golden brown and cooked through. Remove the chicken to a plate and let rest for 5 minutes before slicing.
Add Liquids and Garlic: Reduce heat to medium-high and add the milk, chicken broth, and minced garlic to the same skillet. Bring the mixture to a gentle simmer.
Cook Pasta: Add fettuccine pasta to the simmering liquid. Stir and move the pasta every 30 seconds to prevent sticking. After about 3 minutes, when the pasta softens, reduce heat to medium and stir every couple of minutes.
Prepare Sauce: At around 9–10 minutes, when the pasta is almost cooked and there is still liquid in the pan, add the heavy cream and freshly grated parmesan cheese. Stir well to combine.
Thicken Sauce: Continue to simmer the pasta and sauce for about 2 minutes, stirring occasionally, until the sauce thickens and the pasta is fully cooked. If the sauce becomes too thick or gluggy, add a splash of hot water and toss to restore a silky texture.
Serve: Slice the rested chicken and return it to the skillet or plate over the pasta. Adjust salt and pepper to taste, garnish with parsley and extra parmesan if desired, and serve immediately.

Notes

This dish is made in one pot (skillet) for easy cleanup and convenience.
The heavy cream adds richness, but you can adjust cream quantity for a lighter sauce.
Use freshly grated parmesan for best flavor and smooth sauce texture.
To prevent the sauce from becoming too thick, add a splash of hot water if needed.
Resting chicken before slicing keeps it juicy and tender.
Video tutorial available to guide through the process.

Nutrition

Serving Size: 400 g
Calories: 491 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 85 mg