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There’s something so comforting about a big pot of creamy pasta simmering on the stove.

On busy weeknights, when the day has been long and all you want is a warm, satisfying meal, this One Pot Chicken Alfredo is the answer.

The rich aroma of garlic and Parmesan fills the kitchen as tender chicken and pasta cook together in a luscious cream sauce—no separate pans, no fuss, just comfort in a single pot.

Your family will love the creamy, cheesy goodness, and you’ll love how quick and effortless it is to make.

Serve it straight from the pan with a sprinkle of fresh parsley, and enjoy that cozy, just-cooked warmth every time.

For the Chicken Alfredo

• Chicken – Use about 1½ pounds of boneless, skinless chicken breasts cut into 1-inch pieces. You can also use thighs if you prefer dark meat.
• Olive Oil – Divided between browning the chicken and sautéing the garlic for rich flavor.
• Garlic – Freshly minced cloves add that classic, fragrant base to the creamy sauce.
• Chicken Broth – Low-sodium broth keeps the sauce flavorful without making it too salty.
• Heavy Cream – The key to a velvety, rich Alfredo sauce. Make sure to use heavy whipping cream for best results.
• Penne Pasta – A full pound of dry pasta cooks right in the sauce, soaking up all that creamy goodness.
• Parmesan Cheese – Freshly shredded with a microplane for the smoothest, melt-in-your-mouth texture.
• Salt and Pepper – Start with a little, then season to taste after the cheese is added.
• Parsley – A sprinkle of fresh chopped parsley adds color and a light, herby finish.

One Pot Chicken Alfredo

Creamy, cozy, and ready in just 30 minutes — this One Pot Chicken Alfredo is the ultimate weeknight comfort food. Tender chicken, perfectly cooked pasta, and a rich Parmesan cream sauce all come together in one pan for an easy, no-fuss dinner that tastes like it came straight from your favorite Italian restaurant.

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Course: Dinner, Main Course

Keyword: One Pot Chicken Alfredo

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

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Ingredients

• 4 tablespoons olive oil, divided
• 1½ pounds chicken breast, diced
• 4 cloves garlic, minced
• 1 quart low-sodium chicken broth
• 2 cups heavy cream
• 1 pound penne pasta
• 4 cups freshly shredded Parmesan cheese (use a microplane)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

 

Instructions

1. Prep the Chicken:
   Cut the chicken breasts into 1-inch pieces. Season with ½ teaspoon kosher salt and a few turns of black pepper.
2. Brown the Chicken:
   Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
   Add the chicken and cook until lightly browned on all sides. (You may need to do this in two batches to avoid overcrowding.)
   The chicken does not need to be fully cooked through at this stage—it will finish cooking as it simmers later.
3. Add Garlic:
   Once the chicken is browned, add the remaining 2 tablespoons of olive oil and the minced garlic.
   Sauté for about 1 minute, until fragrant.
4. Simmer the Pasta:
   Stir in the chicken broth, heavy cream, 1 teaspoon kosher salt, ½ teaspoon black pepper, and the uncooked penne pasta.
   Bring the mixture to a gentle boil, then cover and reduce the heat to low.
   Simmer for 15–20 minutes, or until the pasta is tender and the chicken is cooked through.
5. Finish the Sauce:
   Remove the pan from heat. Stir in the freshly shredded Parmesan cheese until melted and creamy.
   Taste and season with additional salt and pepper as needed.
6. Serve:
   Garnish with chopped fresh parsley and serve warm.

 

Notes

• Keep the pan covered while the pasta and chicken simmer to ensure even cooking.
• This updated recipe uses a full pound of pasta. To make the original version, simply halve all ingredients and use 1 pound of chicken—cooking times remain the same.
• The sauce will continue to thicken as it cools and as the pasta releases more starch.
• Use heavy whipping cream for the best creamy texture.

 

Nutrition

Calories: 1056 kcal | Carbohydrates: 63 g | Protein: 63 g | Fat: 61 g | Saturated Fat: 32 g | Cholesterol: 227 mg | Sodium: 1282 mg | Potassium: 853 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1720 IU | Vitamin C: 2.5 mg | Calcium: 872 mg | Iron: 2.4 mg

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1. Can I really cook the pasta right in the same pot?
   Yes, you can — and that’s the whole point of this recipe! The pasta soaks up all that garlicky, creamy goodness as it cooks, which makes the sauce even more flavorful. Just keep the heat on medium-low once it starts to bubble so the sauce stays silky, not sticky.
2. My sauce looks a bit thin — will it thicken?
   It sure will. As the pasta finishes cooking, it releases starch that thickens the sauce naturally. Once you stir in the Parmesan and take it off the heat, it’ll turn beautifully glossy and creamy. If it’s too thick, add a splash of milk or broth to loosen it back up.
3. What’s the best chicken to use?
   Boneless, skinless chicken breast is the go-to for this recipe, but thighs work perfectly if you love darker, juicier meat. Brown the chicken first so it gets that golden flavor, then let it simmer with the pasta to stay tender.
4. Can I add veggies or mix things up?
   Absolutely! This recipe is a blank canvas. Toss in some spinach, broccoli, or mushrooms toward the end — they cook quickly and pair beautifully with the sauce. You can even swap the chicken for shrimp if you’re feeling fancy.
5. How do I store and reheat leftovers?
   Pop any leftovers into an airtight container and refrigerate for up to 4 days. When reheating, stir in a splash of cream or milk to bring the sauce back to life — it’ll be just as dreamy as when you first made it. (Freezing isn’t ideal; the sauce can split once thawed.)

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