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The Best One Pot Chicken Alfredo Recipe

Hello on this occasion I will share food recipes that are not less delicious from the food recipes that were previously shared, you who eat a must once see this delicious food secret recipe

Today, I’m sharing a quick and easy dinner recipe that is absolutely delicious. This one-pan chicken alfredo is perfect for busy weeknights, or any night when you want to have dinner on the table in about 30 minutes. Serve this alongside a simple salad for a meal the whole family will love. The best part of this chicken alfredo is that it is made in just one pan, Easy prep, and easy cleanup!
The Best One Pot Chicken Alfredo Recipe


Let me show you how quick this chicken alfredo whips up: Start by browning the chicken in olive oil over medium-high heat. Turn the heat down and add minced garlic. Sauté for about a minute. Add chicken broth, cream, and uncooked pasta to pan. Turn up the heat until mixture starts to simmer, then cover the pan and turn the heat back to a simmer.


I know you’re probably thinking, “Why not boil the pasta separately? It’s not that hard!” You’re right! Sure boiling water is easy. But if your family is anything like mine there are BUSY days, a lot of them! Those days when each kid is going a different direction and things just get chaotic. Those are the days that

This one pot chicken alfredo recipe 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.


There is something about one-pot meals that make each meal taste so much better. Maybe it’s the easy clean up for maybe its just some great meals. Here are a few more of my favorite one pot meals!


The Best One Pot Chicken Alfredo Recipe
An easy, One Pan Chicken Alfredo Pasta dish.
Course: Dinner
Cuisine: American
Keyword: Alfredo, One Pot
Servings: 6
Calories: 1056 kcal
Author: Melissa


  • 4 tablespoon olive oil divided
  • 1 1/2 pounds chicken breast diced
  • 4 cloves garlic minced
  • 1 quart low sodium chicken broth
  • 2 cups heavy cream
  • 1 pound penne pasta
  • 4 cups parmesan cheese freshly shredded with microplane
  • Salt and pepper
  • parsley


  1. Start by cutting chicken breasts into 1 inch pieces. Season with 1/2 a teaspoon of kosher salt and a few turns of pepper.
  2. Brown chicken in 2 tablespoons of olive oil over medium high heat, depending on how big your pan is you may need to brown in two batches to prevent over crowding.
  3. It does not need to be cooked through at this point, it will continue cooking as it simmers.
  4. Once chicken is browned, add two more tablespoons of olive oil and minced garlic and saute for about one minute.
  5. Add chicken broth, heavy cream, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, and uncooked pasta to pan and stir.
  6. Once micture starts to bubble, cover and reduce to a simmer.
  7. Simmer for 15-20 minutes or until pasta is tender.
  8. Remove from heat and stir in shredded parmesan cheese.
  9. Season with additional salt and pepper as needed and sprinkle with fresh parsley.

Recipe Notes

Note: Keep pan covered while pasta and chicken simmer. This recipe has been recently updated to cook a full pound of pasta. If you are looking for the previous recipe, just divide the ingredient in half and use 1 pound of chicken. Cooking times remain the same.

Sauce will thicken as it cools and the pasta releases more starch.

Make sure to use heavy whipping cream.

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