Description
This One Pot Chicken Alfredo Pasta is a creamy, comforting dish made with tender chicken breast, fettuccine pasta, and a rich homemade Alfredo sauce. Cooked entirely in one skillet, it combines the simplicity of a one-pot meal with the indulgent flavors of garlic, parmesan, and cream. Perfect for a quick weeknight dinner, this recipe yields juicy golden chicken and perfectly cooked pasta coated in a luscious sauce, garnished with fresh parsley for a hint of freshness.
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 %
- 1 1/2 cups chicken stock / broth
- 1 large garlic clove, minced
- 1/2 cup thickened / heavy cream
- 3/4 cup freshly grated parmesan
Garnish
- Parsley, for garnish
Instructions
- Season and Cook Chicken: Sprinkle both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 2 minutes on each side until golden brown and fully cooked through. Remove the chicken onto a plate and let it rest for 5 minutes before slicing.
- Prepare the Sauce Base: In the same skillet, add the milk, chicken stock, and minced garlic. Bring the mixture to a gentle simmer.
- Add Pasta and Stir: Add the fettuccine pasta to the simmering liquid. Stir and move the pasta around every 30 seconds for about 3 minutes to prevent sticking and to start softening the pasta.
- Simmer Pasta: Reduce the heat to medium and continue to stir every couple of minutes as the pasta cooks. By around 9 to 10 minutes, the pasta should be nearly cooked but still have some liquid at the base of the skillet.
- Finish the Sauce: Add the heavy cream and freshly grated parmesan cheese to the skillet. Stir well to combine, then simmer while stirring occasionally for approximately 2 minutes, until the sauce thickens and the pasta is fully cooked. If the sauce becomes too thick or gluggy, add a splash of hot water to loosen it and maintain a silky texture.
- Final Touches and Serve: Adjust salt and pepper to taste. Slice the rested chicken breasts and serve the pasta immediately, garnished with extra parmesan and fresh parsley for a burst of color and flavor.
Notes
- This recipe works well with any type of cream, including light cream, but the richness will vary accordingly.
- Using freshly grated parmesan ensures better melting and a creamier sauce; store-bought grated parmesan tends to have larger grains and less meltability. If using store-bought, reduce quantity to 1/2 cup.
- Remove the dish from heat while the sauce is still saucy, as the sauce thickens and evaporates quickly when serving.
- For juicier and prettier chicken, cook it separately before adding pasta. Alternatively, dice and brown the chicken, then cook it with the pasta for convenience.
- If brown bits stick to the pan, removing them can help maintain a whiter sauce. The sauce’s whiteness also depends on the clarity of the chicken stock used.
- The recipe is forgiving; if the sauce thickens too much, add hot water to loosen it back to a silky consistency.
- To achieve al dente pasta, cook as instructed; if needed, add 1/4 to 1/2 cup hot water and continue cooking for desired tenderness.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 480
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
