One-Pot Chicken Alfredo Pasta - Creamy, cheesy pasta with tender chicken comes together in a single pot, meaning maximum flavor with minimal cleanup. The sauce thickens as the pasta cooks, coating every strand in a rich, garlicky Parmesan cream. This method delivers a comforting, restaurant-style meal in about 30 minutes with only one dish to wash.

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One-Pot Chicken Alfredo Pasta - My early one-pot pasta attempts ended in starchy, gloopy messes. The breakthrough came when I stopped cooking the pasta separately. Simmering everything together for exactly 20 minutes lets the starch thicken the sauce naturally. I love that this recipe turns a sink full of dishes into just one pot to wash. It's the dinner I make when I'm tired but still want something that feels special.

Dietary Notes

✓ One-Pot Wonder
✓ 30-Minute Meal
✓ Family Favorite
✓ Creamy Comfort Food

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Why You'll Love This

Minimal Cleanup: Everything cooks in one pot.
Sauce From Scratch: Simple ingredients, no jar needed.
Creamy Consistency: Pasta starch thickens the sauce perfectly.
Versatile Protein: Works with chicken, shrimp, or mushrooms.

One-Pot Chicken Alfredo Pasta

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 0

🔥 Cook Time: 20min

🥨 Yield: 4

🍞 Method: Boiling/Sautéing

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

12 oz fettuccine or linguine pasta
1 lb boneless, skinless chicken breasts
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tbsp unsalted butter
1 tsp Italian seasoning
to taste salt and black pepper

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✏️

Fettuccine or linguine pasta Long pasta creates classic Alfredo texture. Breaking it helps fit the pot and cook evenly in one-pot method.
Boneless, skinless chicken breasts Cut into even pieces so chicken cooks quickly and stays juicy. Do not overcook or it will dry out.
Garlic, minced Fresh garlic builds savory Alfredo flavor. Add after chicken to avoid burning and bitterness.
Low-sodium chicken broth Broth cooks pasta and builds flavor without making it salty. Low-sodium helps control seasoning.
Heavy cream Cream makes the sauce silky and rich. Simmer gently so it thickens without separating.
Freshly grated Parmesan cheese Grate fresh for smooth melt and real Alfredo taste. Pre-shredded can be grainy because of anti-caking agents.
Unsalted butter Butter adds classic richness and helps emulsify sauce. It creates that glossy Alfredo finish.
Italian seasoning Adds quick herb flavor for a restaurant-style profile. Optional but great for weeknight pasta.
Salt and black pepper Season in layers. Pepper adds classic bite and makes Alfredo taste more balanced.

list_alt Instructions

1

In a large pot or deep skillet, melt butter over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-6 minutes until browned on all sides and cooked through. Remove chicken and set aside.
2

In the same pot, add the minced garlic and sauté for 30 seconds until fragrant - do not let it burn.
3

Add the broken pasta, chicken broth, heavy cream, and Italian seasoning to the pot. Stir to combine.
4

Bring to a boil, then reduce heat to a simmer. Cook, stirring frequently, for 12-15 minutes until pasta is al dente and the liquid has reduced to a creamy sauce.
5

Turn off the heat. Stir in the grated Parmesan cheese until melted and smooth.
6

Return the cooked chicken to the pot and stir to combine and heat through. Taste and adjust seasoning with salt and pepper.
7

Let the pasta rest for 2-3 minutes off the heat - the sauce will continue to thicken slightly before serving.

Nutrition Facts

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Calories 720

Protein 45g

Carbs 68g

Fiber 3g

Sugar 4g

Fat 32g

Sodium 650mg

Potassium N/A

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Serving Suggestions

Serve immediately in shallow bowls while hot and creamy. Garnish with extra grated Parmesan cheese, chopped fresh parsley, and a crack of black pepper. Pair with a simple side salad dressed with a light vinaigrette to balance the richness. Garlic bread is perfect for sopping up any extra sauce.

How to Store?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken significantly when cold. Reheat gently in a saucepan over low heat, adding a splash of milk or broth and stirring frequently until creamy again. This dish does not freeze well, as the dairy-based sauce may separate.

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