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–+ servings

One Pot Chicken Alfredo

A creamy, cheesy, and satisfying one-pot dish that brings rich Alfredo flavor to your table with minimal fuss. Perfect for weeknight dinners and gatherings alike.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

For the Chicken

  • 1.5 pounds diced chicken breast (bite-sized pieces)
  • 4 cloves garlic, minced Alternatively, 1.5 tsp garlic powder.

For the Pasta and Sauce

  • 4 tablespoons olive oil, separated Use 2 tbsp for searing and 2 tbsp if needed while simmering.
  • 1 quart low-sodium chicken broth Using low-sodium allows for better control over seasoning.
  • 2 cups heavy cream Can substitute half-and-half for a lighter sauce.
  • 1 pound penne pasta (ensure dry) Fettuccine can be used, but reduce stirring and watch timing.
  • 4 cups freshly shredded Parmesan cheese Using freshly grated ensures smoother melting.
  • Salt and freshly ground black pepper, to taste
  • Parsley, for garnish (optional)

Instructions

Preparation

  • Season the chicken with salt, pepper, and a light dusting of garlic powder. Cut into bite-sized pieces.
  • Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken in a single layer and stir occasionally until golden brown, about 6–8 minutes. Transfer the chicken to a plate.

Cooking

  • Add the remaining oil and minced garlic to the pot. Sauté briefly until fragrant, about 30 seconds.
  • Pour in the chicken broth and add the dry penne. Press it below the surface so it's fully submerged. Bring to a simmer and cook, stirring occasionally, until the pasta is almost tender, about 10–12 minutes.
  • Return the browned chicken to the pot. Stir in the heavy cream and reduce heat to low.
  • Gradually stir in the freshly shredded Parmesan, a handful at a time, until melted and the sauce thickens and coats the pasta. If the sauce is too thick, loosen it with a splash of reserved broth or milk.
  • Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve immediately.

Notes

To reheat, warm gently on the stove over low heat with a splash of milk or cream. Refrigerate leftovers in an airtight container for 3–4 days. Freezing is safe for up to 2 months.