One-Pot Chicken Alfredo – Creamy, Comforting, and Weeknight Easy

This is the kind of dinner you pull together when you want something cozy without a lot of fuss. One pot, simple ingredients, and a creamy sauce that clings to every bite of pasta and chicken. There’s no juggling multiple pans or fancy techniques here—just straightforward steps and big flavor.

If you’ve only had Alfredo from a jar, this will change your mind. It’s rich, satisfying, and still light enough in spirit to make on a Tuesday.

What Makes This Special

This is a true one-pot recipe, which means fewer dishes and a faster cleanup. The pasta cooks right in the sauce, soaking up flavor as it softens.

You get tender chicken, silky sauce, and perfectly coated noodles—all without separate boiling or draining.

It’s also flexible. You can use different pasta shapes, swap the chicken for shrimp or mushrooms, and tweak the creaminess to your liking. Best of all, it’s ready in about 30 minutes, start to finish, with ingredients you likely have on hand.

What You’ll Need

• 2 tablespoons olive oil (or unsalted butter)
• 1 pound boneless, skinless chicken breasts, cut into small bite-size pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 1/2 teaspoon Italian seasoning (optional but nice)
• 3 cups low-sodium chicken broth
• 1 cup heavy cream (see Alternatives for lighter swaps)
• 12 ounces dry fettuccine (or penne, linguine, or rotini)
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• 1 tablespoon lemon juice (optional, brightens the sauce)
• 2 tablespoons chopped fresh parsley (for garnish)
• Pinch of red pepper flakes (optional, for a little heat)

Step-by-Step Instructions

1. Season the chicken. Pat the chicken dry and season with 1/2 teaspoon salt and the pepper.

   Smaller pieces cook quickly and stay tender.

2. Brown the chicken. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned and just cooked through, about 4–5 minutes. Transfer to a plate.

   Don’t overcook—it will finish in the sauce later.

3. Sauté the aromatics. Lower the heat to medium. Add the garlic and Italian seasoning to the same pot. Stir for 30 seconds, just until fragrant.

   Avoid browning the garlic.

4. Add liquids and pasta. Pour in the chicken broth and heavy cream. Stir, then add the dry pasta. Make sure the noodles are mostly submerged.

   Add the remaining 1/2 teaspoon salt.

5. Simmer and stir. Bring to a gentle boil, then reduce to a lively simmer. Cook uncovered, stirring often to prevent sticking, for 10–12 minutes. If using long noodles, bend and press them into the liquid as they soften.
6. Return the chicken. When the pasta is al dente and the liquid has thickened slightly, stir the chicken back into the pot.

   Simmer 1–2 minutes to warm through.

7. Finish the sauce. Turn the heat to low. Stir in the Parmesan a handful at a time until melted and smooth. If the sauce seems too thick, splash in a bit more broth or cream.

   If it’s too thin, let it bubble gently for another minute.
8. Brighten and season. Add lemon juice if using, taste, and adjust salt and pepper. A pinch of red pepper flakes adds a nice lift.
9. Garnish and serve. Sprinkle with chopped parsley and extra Parmesan. Serve hot and creamy right from the pot.

How to Store

Let leftovers cool slightly, then transfer to airtight containers.

Refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of broth, milk, or cream to loosen the sauce. Microwave in short bursts, stirring in between.

This dish doesn’t freeze well because the cream sauce can separate and the pasta can become mushy.

If you need to freeze, do so without the pasta and add freshly cooked pasta when reheating the sauce.

Why This is Good for You

Comfort food can still be balanced. You’re getting protein from the chicken and calcium from the Parmesan. If you choose whole-grain pasta, you add fiber that helps keep you satisfied longer.

Homemade Alfredo also means control.

You can reduce sodium, adjust the richness, and avoid additives found in many jarred sauces. Plus, building flavor from simple ingredients keeps the ingredient list short and clean.

What Not to Do

• Don’t crank the heat too high. Boiling aggressively can cause the cream to break and the pasta to stick. Keep it to a lively simmer.
• Don’t add Parmesan all at once. Dumping it in can clump and create a grainy sauce.

  Add gradually over low heat, stirring constantly.

• Don’t skip stirring. Pasta cooked in sauce needs frequent stirring to prevent sticking and ensure even cooking.
• Don’t overcook the chicken. It should be just cooked through when first browned; it will finish in the sauce.
• Don’t use pre-shredded Parmesan if you can help it. Freshly grated melts better and gives a smoother, richer sauce.

Alternatives

• Lighter sauce: Use half-and-half instead of heavy cream, and add 1 teaspoon cornstarch mixed with 1 tablespoon cold water to help it thicken at the end.
• Different proteins: Try shrimp (add during the last 3–4 minutes), Italian sausage (brown first), or rotisserie chicken (stir in at the end).
• Vegetarian version: Swap the chicken for mushrooms, broccoli, or peas. Sauté mushrooms first to get good color; add broccoli florets during the last 5–6 minutes of simmering.
• Gluten-free: Use gluten-free pasta and stir gently; add a little extra broth as GF pasta can absorb more liquid.
• Flavor twists: Add sun-dried tomatoes, spinach, or a spoonful of pesto at the end. A touch of nutmeg can also warm up the sauce.
• Pasta swaps: Fettuccine is classic, but penne, rotini, or rigatoni hold the sauce well and are easier to stir in one pot.

FAQ

Can I make this without heavy cream?

Yes.

Use half-and-half or whole milk with a cornstarch slurry (1–2 teaspoons cornstarch mixed with cold water). Add the slurry near the end and simmer briefly to thicken. The sauce will be lighter but still creamy.

Why did my sauce turn grainy?

This usually happens when Parmesan is added over high heat or all at once.

Reduce the heat to low and add the cheese gradually, stirring until smooth. Freshly grated Parmesan also melts more cleanly than pre-shredded.

My pasta isn’t cooking evenly. What should I do?

Stir more often and make sure the pasta stays mostly submerged.

If the liquid gets too low before the pasta is tender, add a splash of warm broth or water and continue simmering.

Can I make it ahead?

It’s best fresh, but you can cook it slightly under and reheat gently with extra liquid. The sauce thickens as it sits, so plan to loosen it with broth, milk, or cream when reheating.

What’s the best pot to use?

A wide, heavy-bottomed skillet or a Dutch oven works best. You want enough surface area for even simmering and enough depth to keep the pasta submerged.

How can I add veggies without making it watery?

Use quick-cooking vegetables like peas or spinach in the last few minutes.

For watery veggies like mushrooms or zucchini, sauté them first to drive off moisture before adding to the pot.

Is rotisserie chicken okay?

Absolutely. Stir in shredded rotisserie chicken during the final few minutes to warm through. Since it’s already cooked, avoid simmering it too long to keep it tender.

Wrapping Up

One-Pot Chicken Alfredo is the kind of meal that feels special but fits real life.

It’s creamy, comforting, and fast, with just one pot to wash when you’re done. Keep the ingredients on hand and you’ve got a weeknight go-to that never disappoints. Make it your own with a handful of veggies, a different pasta shape, or a lighter sauce—and enjoy every cozy bite.