Description
This One Pot Chicken Alfredo Pasta is a creamy, comforting dish made with tender chicken breast, fettuccine pasta, garlic, and a rich parmesan cream sauce. The chicken is seared to golden perfection and then simmered with pasta and a luscious sauce all in one skillet, making it both delicious and easy to prepare with minimal cleanup.
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 percentage
- 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
- Fresh parsley, chopped, for garnish
- Additional freshly grated parmesan, for serving (optional)
Instructions
- Season and Cook Chicken: Sprinkle both sides of the chicken breast halves generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 2 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a plate for 5 minutes before slicing. This step ensures juicy, well-cooked chicken with a nice golden crust.
- Start the Sauce and Pasta: In the same skillet, add milk, chicken broth, and minced garlic. Bring the mixture to a gentle simmer over medium-high heat. Then add the fettuccine pasta. Stir occasionally, stirring and moving the pasta every 30 seconds or so to prevent sticking. Continue cooking until the pasta softens, approximately 3 minutes.
- Simmer Pasta: Once the pasta is softened but not fully cooked, reduce the heat to medium. Stir the pasta every couple of minutes to keep it from sticking and to allow it to cook evenly. By 9 to 10 minutes, the pasta should be almost done with some liquid still in the skillet.
- Add Cream and Cheese: Add the heavy cream and freshly grated parmesan to the skillet. Mix thoroughly to combine. Continue to simmer and stir occasionally for about 2 minutes until the sauce thickens and the pasta finishes cooking. If the sauce becomes too thick or gluggy, add a splash of hot water to loosen it back to a silky consistency.
- Finish and Serve: Adjust seasoning with additional salt and pepper to taste. Slice the rested chicken and serve the pasta immediately, garnished with extra freshly grated parmesan and chopped parsley for a fresh, vibrant finish.
Notes
- This recipe works well with any type of cream—from light to heavy—though the richness of the sauce will vary accordingly.
- Freshly grated parmesan cheese melts better into the sauce compared to store-bought pre-grated varieties, which can have larger grains and may not fully melt.
- Remove the pan from heat while the sauce is still fairly loose, as it will thicken quickly when off the stove. This timing helps maintain a smooth, creamy texture.
- Cooking chicken separately before pasta ensures the chicken stays juicy and develops an appealing golden color.
- If you notice large browned bits stuck to the pan, scrape them off to keep the sauce white and smooth. Clear chicken stock enhances the whiteness of the sauce.
- If the sauce becomes too thick or the pasta isn’t tender enough, add a splash (1/4 to 1/2 cup) of hot water and continue cooking to adjust consistency and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
