Pasta dishes make for a great lunch or dinner but a one-pan recipe is loads better, just for the ease of making it and the abundant flavors they promise. If you love chicken and would love to see some tender, juicy chicken in a creamy pasta dish, this recipe is just for you. If you’re looking for a quick mid-week meal that you can get on the table in just over 15 minutes, this recipe will come in handy for sure. Indulgent and quite healthy at the same time, this chicken alfredo pasta dish is sure to win you some love from your family and in just a sliver of the time it takes to make an elaborate pasta dish. Try it out for yourself and you’ll know what we’re talking about.
Print Recipe One Pot Chicken Alfredo Pasta Recipe
Lovely fettuccine pasta in a silky, creamy sauce with tender, juicy chicken, all made in one pan! How could one not love that?!
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!
1. This recipe does actually work with any type of cream, even light cream. It just affects the richness of the sauce.
2. Using fresh grated parmesan ensures it melts into the sauce. You can use store bought but it tends to be larger grains so some of it may not melt into the sauce completely. Reduce to 1/2 cup (because that equates to about 3/4 cup freshly grated).
3. The key to this recipe is taking it off the stove while it's still quite saucy because the sauce evaporates quite quickly as you toss a bit, adjusting the salt and pepper, getting plates out, serving etc.
4. You could dice the chicken, brown just the outside then leave it in the pan to cook with the pasta. But cooking the chicken separately yields a juicier chicken + prettier because it's golden brown.
5. If you have large brown bits stuck on the pan (e.g. if it's not non stick), scrape off the larger bits if you want a pretty white sauce. Also, the whiteness of the sauce is affected by how clear the chicken stock is.
6. If the sauce gets too gluggy / thick, add a splash of hot water.If the pasta is still not tender enough for your taste, add 1/4 - 1/2 cup hot tap water and keep cooking.