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One-Pot Creamy Chicken Alfredo Pasta

Alright, picture this: it’s a busy weeknight, you’re famished, and the last thing you want is a mountain of dishes staring back at you. Enter my one-pot creamy chicken Alfredo pasta—a cozy hug in a bowl, but without the kitchen chaos. The smell of garlic and Parmesan cheese melting into a rich, velvety sauce will almost make you forget how quick this comes together. Seriously, the tender chicken pieces swimming in that luscious sauce with perfectly cooked pasta? It’s like comfort food magic. Plus, cleaning up afterward feels like a breeze, which is nothing short of a win in my book. Trust me, once you try this, it’ll be your go-to for those nights when you want something indulgent yet effortless.

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
2 cups chicken broth (low sodium preferred)
1 cup whole milk
8 ounces uncooked fettuccine pasta, broken in half
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)

How I Make It

Step 1:

Heat 2 tablespoons olive oil in a large deep skillet or sauté pan over medium-high heat. Add the chicken pieces, seasoning them lightly with salt and pepper. Sauté until golden brown and cooked through, about 5–6 minutes. Remove the chicken and set it aside—don’t worry, the leftover bits in the pan will add great flavor!

Step 2:

Lower the heat to medium and add the minced garlic to the same pan. Cook just until fragrant, about 30 seconds to 1 minute—don’t let it burn! Next, pour in the chicken broth and whole milk, scraping up any browned bits from the bottom (that’s where the magic is!).

Step 3:

Add the broken fettuccine pasta straight to the liquid, making sure it’s mostly submerged. Bring to a gentle boil, then reduce heat and simmer uncovered, stirring occasionally for about 10-12 minutes until the pasta is tender but still firm (al dente). If the liquid reduces too quickly, add a splash more broth or milk to keep things saucy.

Step 4:

Once the pasta is cooked, stir in the butter, Parmesan cheese, and cooked chicken. Mix until everything is creamy and the cheese has melted into a silky sauce. Season again with salt and fresh black pepper to taste. If the sauce seems too thick, a splash more milk will loosen it up beautifully.

Step 5:

Turn off the heat and let the pasta sit for a minute—this lets the sauce thicken slightly and become even richer. Give it a final stir before plating.

Step 6:

Sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately and get ready for that dreamy creamy bite!

Variations & Tips

Swap chicken breasts for shrimp or cooked sausage for a different protein twist.
Use half-and-half instead of milk for an ultra-rich sauce.
Add sautéed mushrooms or baby spinach during step 3 for extra veggies.
Leftover sauce can get gummy—stir well and add a splash of milk when reheating.
If pasta isn’t absorbing enough liquid, cover the pan and let it steam for a couple of minutes during cooking.
Freshly grated Parmesan is a must—it melts better and gives that authentic cheesy flavor.

How I Like to Serve It

This pasta is a dream on a cozy night in, especially with a crisp green salad tossed in lemon vinaigrette. On chillier days, pair it with garlic bread straight from the oven to soak up every bit of sauce. It’s also a great dish to impress friends for a casual dinner party without breaking a sweat!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of milk if needed to loosen the sauce.

Closing: No matter the day, this one-pot creamy chicken Alfredo pasta is proof that comfort and convenience can share the same plate—and it always feels like a little celebration every time I make it.