Description
A creamy, comforting One Pot Chicken Alfredo Pasta recipe that combines tender golden chicken breast with perfectly cooked fettuccine in a rich garlic parmesan sauce. Ready in just 15 minutes, this easy stovetop dish is perfect for a quick weeknight dinner.
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 cheese
Garnish
- Parsley, chopped, for garnish
- Additional freshly grated parmesan, for serving
Instructions
- Season and Cook Chicken: Sprinkle both sides of the chicken breast halves with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 2 minutes on each side, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside to rest for 5 minutes. Once rested, slice the chicken while the pasta cooks.
- Add Liquids and Garlic: To the same skillet, add the milk, chicken broth, and minced garlic. Bring the mixture to a gentle simmer over medium heat.
- Cook Pasta: Add the fettuccine to the simmering liquid. Stir or move the pasta around every 30 seconds to prevent sticking. After about 3 minutes, when pasta starts to soften, reduce heat to medium and stir every couple of minutes.
- Add Cream and Parmesan: When the pasta is almost cooked (around 9-10 minutes in), ensure enough liquid remains to cover the base of the skillet. Stir in the heavy cream and freshly grated parmesan. Mix well to combine.
- Simmer and Thicken Sauce: Continue to simmer the pasta and sauce, stirring occasionally for around 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 and stir to return to a silky consistency.
- Finish and Serve: Adjust salt and pepper to taste. Plate the pasta and sliced chicken, garnish with additional parmesan and chopped parsley, and serve immediately for best flavor and texture.
Notes
- This recipe works well with any cream, including lighter versions; richness will vary accordingly.
- Freshly grated parmesan melts better into the sauce compared to pre-grated store-bought varieties. Use 1/2 cup of pre-grated as a substitute for 3/4 cup freshly grated.
- Remove the dish from heat while still saucy, as the sauce evaporates quickly when tossing and serving.
- For juicier and more visually appealing chicken, cook it separately instead of dicing and cooking with the pasta.
- If brown bits stick to the pan, remove them to keep the sauce white and clear; the color also depends on the clarity of the chicken stock used.
- Should the sauce thicken too much, add a splash of hot water to loosen it and maintain the desired texture.
- If pasta is not tender enough to your liking, add 1/4 to 1/2 cup hot water and continue cooking until done.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 39 g
- Cholesterol: 85 mg
