This is how to make a One Pot Chicken Alfredo Pasta with al dente pasta and a silky creamy sauce. The secret? Simple. Add the cream and parmesan at the end to avoid gluggy sauce and unevenly cooked pasta. Watch the video and see how easy this is!
One Pot Chicken Alfredo Pasta
This is not meant to be an authentic Italian pasta. It’s a quick mid-week meal that you can get on the table in just over 15 minutes and is stellar for effort vs output.
I don’t want to offend pasta-purists (or the entire nation of Italy for that matter!), and to be honest, I never thought I would ever share a (long-strand) one-pot-pasta recipe. I’ve previously declared on multiple occasions that I’m not a fan. I tried a couple of recipes, ended up with unevenly cooked pasta and a gluey sauce. Once it was so gluey that I was able to make fritters without using egg to bind them. 😳
So I gave up, and stuck to the classic way of making Alfredo. It wasn’t until a friend (who’s a huge fan of all things one pot) bluntly asked me “have you tried to fix it?” that it even occurred to me that maybe, just maybe, there was a better way to make a creamy long-strand pasta in one pot.
And so I experimented. And fixed it.
For fellow food nerds out there, here was my thinking: With the classic way of cooking pasta, the sauce and just-under-cooked pasta is tossed in the same pan with a splash of the pasta cooking water. What happens is that the oil in the sauce and starch in the pasta cooking water transforms into a glossy sauce that clings to every strand of pasta (it’s called emulsification). So when you serve it, there is no watery pool of sauce on the bottom of the bowl, it’s all in your mouth via the pasta!
If you dump cream with milk/broth/water into a large pot / skillet with the pasta, the reason you end up with a gluey rather than silky sauce at the end is because you’ve been emulsifying the sauce for the entire pasta cooking time (i.e. fat in cream, starch in pasta). Plus, the cream makes the cooking liquid thicker which makes the pasta cook unevenly.
Solution: Cook the pasta in just milk + chicken broth, add cream at the end.
End result: Near perfectly* cooked al dente pasta + silky sauce.
* I say “near perfect” because the fact is, pasta cooks more evenly in a large pot of boiling water than in a skillet with the sauce. Just being honest!
I was so paranoid about ensuring this One Pot Chicken Alfredo Pasta delivers on my promises, I made it four times last week to quadruple check that it works as I’m describing. I filmed it three times – once making a plain Alfredo, once using cubes of chicken and once searing whole chicken then slicing it.
I was contemplating sharing the version with bite size pieces of chicken that stays in the sauce while the pasta cooks. And that’s an even easier variation, but you’ll end up with slightly overcooked chicken with far less caramelisation. So I opted for my favourite way which is to sear chicken until golden brown, rest it for optimum juiciness before slicing and tossing through the pasta.
I know there are many people out there who are thinking “how hard is it to cook pasta in a separate pot??”. And sure, it sounds easy. But you know those crazy days when your household is in chaos and you’re trying to get dinner on the table for your family? When you’ve just had an awful day at work, you hate your boss, you’re tired and tempted to order a greasy pizza?
This is for those days. I know boiling a pot of water and cooking pasta isn’t a big deal. But when you can cook it all one pot, it’s just one less thing to think about, one less pot to wash.
And know this is easy – and it works as promised. Watch the video below! – Nagi xx
PS Just to clarify, I’ve always been a fan of one pot short pastas – risoni, penne/ziti, macaroni etc because the shape makes them easy to stir and cook evenly in a sauce. Like stove top Mac N Cheese, One Pot Vegetable Pasta, Cheeseburger Casserole and Chili Mac. And this Italian Chicken & Risoni/Orzo. Long strand pastas are where I always had an issue!
More ways to get your creamy pasta fix!
- Fettucine Alfredo
- Creamy Chicken and Bacon Pasta
- Creamy Tomato Pasta
- Creamy Garlic Shrimp/Prawn Pasta
- Creamy Sun Dried Tomato Pasta
- Ultra Lazy Creamy Chicken Broccoli Pasta Bake
- Seafood Gratin Pasta Bake
- Baked Mac and Cheese – and try the Shrimp version!
- Browse all pasta recipes
WATCH HOW TO MAKE IT
One Pot Chicken Alfredo recipe video!
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One Pot Chicken Alfredo Pasta
Ingredients
- 200 g / 7oz chicken breast, cut in half horizontally
- Salt and pepper
- 1 tbsp olive oil
- 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 (Note 1)
- 3/4 cup freshly grated parmesan (Note 2)
- Parsley, for garnish
Instructions
- Sprinkle both sides of the chicken with salt and pepper.
- Use a skillet large enough to fit the pasta.
- Heat oil over medium high heat. Add chicken and cook for 2 minutes on each side until golden and cooked through. Remove onto plate and rest for 5 minutes, then slice while pasta is cooking.
- Add milk, chicken broth and garlic. Bring to simmer then add pasta.
- Move pasta around every 30 seconds or so until it is softened (around 3 minutes) so it doesn't stick. Once pasta is softened, reduce heat to medium and stir every couple of minutes.
- At about 9 - 10 minutes, the pasta should be almost cooked but there should still be liquid covering the base of the skillet. Add cream and parmesan and mix.
- Simmer, stirring occasionally, for ~2 minutes, until sauce is thickened and pasta is cooked. If you cook it too long and the sauce goes gluggy, add a splash of hot tap water - will go back to silky with a few tosses.
- Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
It was one of those days when I just couldn’t deal with a soaking wet dog at the end of a long, tiring day. So I popped a rain jacket on him before taking him out to the dog park, intent on keeping him on the grassy area and out of the water.
Honestly, I don’t know why I bothered.
Making this tomorrow night. I’m hoping Tagliatelle will be ok as an alternative. Can’t get Fetuccine for love nor money in UK at the moment. 🥰
Perfect Alison – enjoy! N x
I made this but added bacon, onion and mushrooms. It turned out perfect! Thanks for a great recipe!
You’re so welcome Eunice! N x
Hi Nagi going to try to make this later
Do you use fresh or dried pasta in this dish pls
Hi Neil, this used dried pasta 🙂 N x
Thanks Nagi
Love your recipes by the way!!
Fantastic and easy to do as well
Thank you
Good recipe. I found timings weren’t accurate so I’d need to adjust the amount of stock next time to avoid the pasta not cooking.
Tasty and little clean up to do.
Hi Rachael, sorry you had issues with timing here – you may need to turn down the heat a little 🙂 N x
I loved this recipe Nagi. I already had the ingredients at hand. I think my chicken breasts were quite thick as I did cook them for about 5 minutes each side. I should have flattened them a but beforehand. Anyway, yes I will be making this again!!
I’m so glad you still loved it Miranda!! N X
Loved the sauce!!
Thank you
That’s awesome, thanks so much Giselle!! N x
Hi Nagi! i recently came across your blog and stumbled upon this recipe, I have never made my own sauce for chicken Alfredo and this was my first attempt at making this yesterday for brunch, I used your favorite stock vegeta because I had no chicken stock and oh my goodness when I tell you no sauce was left behind,NO SAUCE WAS LEFT BEHIND ! the sauce clung to every piece of fettuccine,the chicken was well seasoned to my liking and it was so rich! thankyou for a wonderful recipe,I’m excited to try more of your recipes xxx
I LOVE hearing this Wilmer 🙌 N x
Was going to make your fettuccine alfredo for dinner tonight (to go along with baked chicken breasts. And then I remembered seeing this recipe! Score!
This recipe has now been saved to my favourites!! So good!
And yes, it works with any percentage of milk/cream. We have 1% milk and 10% cream and you wouldn’t realize it wasn’t full fat! 😊
That’s great to know Sandra!!
Love this recipe! I substituted egg fettuccine and added mushrooms & asparagus! My family loves it!
Great idea Erin, sounds delicious!
I made this recipe today for dinner, just finished it up. I did tweak it a bit by seasoning the meat up some more and adding a whole box of pasta therefore having to add more heavy cream and chicken broth and the whole block of parmesan cheese plus some extra garlic and 5 chicken cutlets, to make enough for a couple of days.. It came out good and saucy for my 1st chicken alfredo dish. thanks for the recipe, I have made a few of your recipes and enjoy your style of cooking..
That’s great to hear Sonia!
why it no be good
I’ve made this many times. My family loves it. That says something for two boys that are very hard to please. Wonderful recipe
That’s great Elsie!!
Nice recipe, but I was a little confused by it. Definitely wish I would have read it 3 times before starting because I got lost when to put the chicken back in. Overall A+ and will make again
Hi Mike, I find that the video instructions do help when trying something new 🙂
If I wanted to make this meal ahead of time and put it in the freezer, what temp should I put my oven on to cook it? Also, how long should I let it cook? Finally, would it be dry?
Hi Molley, I wouldn’t recommend making this one ahead and freezing – the pasta goes gluggy unfortunately – N x
What is the serving size for the recipe? Thank you!
Hi Caitlin, this serves 3 – N x
Hi Nagi, our kinder has organised a Meal Train for a family with a sick mum. Am looking for a pasta sauce that they can reheat at home. Could I make this sauce (minus the pasta) and pop in a container? Would it last a day in the fridge if needed? Lots of people are making spag bol, so I thought a nice creamy pasta would be a good change.
Cheers.
Yes definitely!!!
Wow! I nailed this recipe thanks to you Nagi! The meal was better than any creamy pasta that I had ever had at a restaurant, and I am a big fan of pasta restaurants. I added some onion powder for extra zing. I didn’t have parmesan (which I love) and used tasty cheese instead.
Sounds great Lisa!!
I tried cooking it just now and my chicken was cooked perfectly and the flavour of the alfredo sauce was so good! However, it got abit gluggy as u mentioned and i did add water but it still evaporated too quickly. Perhaps next time i should not put it on heat for too long? It was abit more than 15 mins cooking time as i wanted the pasta to be cooked properly. Thanks for the recipe!
Hi Aida, I’m so glad you loved the flavour! Sorry you had issues with it being gluggy, was the heat too high perhaps? – N x
Hi! What’s the biggest serving size you think would fit in a large pan? I am planning to cook this for 7 people but would like to have some leftover so I was thinking of doing 10 servings.
Hi Sierra, depends on the size of your pan! Otherwise use a pot – N x
Fettuccine alfredo that hubby cooked was delicious!!!!! I am stuffed! Wine please
!!!
I’m so glad you loved it Jacky!