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One-Pot Chicken Alfredo

A creamy and cheesy pasta dish featuring tender chicken and fettuccine in a luxurious Alfredo sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz fettuccine Uncooked
  • 1 lb chicken breast, diced Can substitute with shrimp or a plant-based option
  • 2 cups chicken broth Use low-sodium if preferred
  • 1 cup heavy cream Do not overheat
  • 1 cup grated Parmesan cheese Add more if desired for extra creaminess
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced Ensure not to burn
  • Salt and pepper to taste
  • Fresh parsley for garnish Adds freshness

Method
 

Cooking
  1. In a large pot over medium heat, add the olive oil. Once heated, add the diced chicken breast. Cook until browned and fully cooked, about 5-7 minutes, seasoning with salt and pepper to taste.
  2. Once the chicken is cooked, add the minced garlic to the pot and sauté for about 1 minute, ensuring not to burn it.
  3. Add the uncooked fettuccine to the pot along with the chicken broth and heavy cream. Stir until well combined.
  4. Cover the pot and bring to a gentle boil. Once boiling, reduce the heat and let it simmer for 10-12 minutes or until the fettuccine is al dente, stirring occasionally.
  5. Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with more salt and pepper if necessary.
  6. Serve hot, garnished with fresh parsley.

Notes

For storage, allow to cool before placing in an airtight container. Refrigerate for up to 3 days, or freeze without cream. Reheat using a skillet over low heat, adding a splash of chicken broth or cream.