This One Pot Chicken Alfredo is a weeknight dinner dream. It’s made from start to finish in just one skillet while still being ultra creamy and loaded with tender chicken. No extra pots, no bland jarred sauce, and no long simmering times.
I know there’s no shortage of chicken alfredo recipes out there, but I feel like most of them miss the mark. A lot of them are either dry, bland, or loaded with shortcuts that make it kind of… blah.
This one keeps it simple, but still delivers big flavor. It’s rich, creamy, and the kind of flavor you want. The best part? Everything cooks in just one pot, including the pasta.
In fact, because the pasta cooks in the broth, it gives it even more flavor than you’d get just boiling it in water alone. It’s the kind of dinner that gives you cozy comfort food that’s downright good, but doesn’t ask much of you.
Why You’ll Love This Simple Chicken Alfredo Recipe
- It all cooks in one pot. That means less cleanup and more time to relax after dinner.
- No jarred sauce needed. The creamy, homemade Alfredo comes together fast and tastes way better.
- The pasta soaks up extra flavor. Since you cook it right in the broth, it soaks in all the flavor and makes a big difference.
- It’s cozy comfort food that’s actually doable on a weeknight. It’s perfect for those busy or anytime you want something rich and comforting in less than 30 minutes.
- Everyone loves it. Picky eaters, pasta lovers, and everyone in between will be scooping seconds.
Ingredients for Chicken Alfredo
- Boneless skinless chicken breast – Cut into bite-sized pieces so it cooks quickly and soaks up flavor.
- Avocado oil – Helps get a golden sear on the chicken without burning. It has a high smoke point and keeps things from sticking.
- Kosher salt and black pepper – Simple seasonings, but essential. Seasoning the chicken before it cooks brings the flavor and helps every layer of the dish taste right.
- Fresh garlic – Adds savory depth to the sauce without overpowering it. Fresh cloves give the best flavor here.
- Chicken broth – Acts as the cooking liquid for the pasta, so it absorbs more flavor than if you boiled it in plain water.
- Fettuccine – A classic choice for Alfredo. It cooks right in the broth, which keeps things easy and mess-free.
- Cream cheese – This is what gives the sauce its signature creaminess and velvety texture, without needing flour or a roux.
- Shredded parmesan – Melts into the sauce for that salty, nutty finish Alfredo is known for. Freshly shredded works best.
- Fresh oregano and basil – Stirred in at the end for a pop of freshness. They help balance the richness of the sauce and make the whole dish taste even better.
How to Make Creamy Chicken Alfredo
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
- In a large, heavy-bottomed skillet, add the oil and turn the heat to high. Once the oil is hot, add the chicken and season with salt and pepper. Give it a quick sear. You want the outside to get some color, but it doesn’t need to be fully cooked yet.
- Turn the heat down to low. Add the garlic and sauté for about 30 seconds to 1 minute, just until it becomes fragrant. Don’t let it burn.
- Turn the heat back up to high and pour in the chicken broth and uncooked pasta. Bring everything to a boil.
- Once it hits a boil, reduce the heat to a simmer. Let it cook until the pasta is al dente and more than half the liquid has been absorbed.
- Stir in the cream cheese until it’s fully melted and combined into the sauce.
- Sprinkle in the parmesan and stir until it melts into the sauce, making it extra creamy.
- Add the fresh oregano and basil. Stir everything together and serve warm with your favorite garlic bread on the side.
One Pot Alfredo Tips and Tricks
- Don’t overcook the chicken upfront. You’re just searing it to get some color. It’ll finish cooking as the pasta simmers. If you try to cook it all the way through at the start, it can dry out.
- Use a large, heavy-bottomed skillet. A good skillet helps the pasta cook evenly and prevents the sauce from scorching as it thickens.
- Watch the liquid level. You want more than half the broth absorbed before you add the cream cheese. That’s how you get a thick, creamy sauce without it turning soupy.
- Cut the cream cheese into chunks. It’ll melt faster and combine more smoothly if you add it in smaller pieces instead of one big block.
- Stick with freshly shredded Parmesan. Pre-shredded cheese can make the sauce gritty. Freshly shredded cheese melts better and gives the sauce a smoother texture.
- Don’t skip the fresh herbs. They balance out the richness of the cream and cheese. Dried herbs won’t have the same effect here.
Sides to Go with Chicken Alfredo
Creamy Chicken Alfredo makes a perfect weeknight meal. It can be paired with easy-to-make side dishes like:
- Roasted Frozen Green Beans
- Parmesan Garlic Breadsticks
- Oven Roasted Broccoli (my favorite)
- Chopped Salad
How to Store Chicken Alfredo Sauce with Cream Cheese
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will soak up a bit more of the sauce as it sits, but it still reheats nicely.
I don’t recommend freezing this one. Cream-based sauces tend to separate and turn grainy once thawed, and the pasta can get mushy. It’s best enjoyed fresh or within a few days from the fridge
How to Reheat
For the best results, reheat it in a skillet over medium-low heat with a splash of broth or cream to lossen the sauce. Stir gently until it’s warmed through.
You can also microwave it. Just add a splash of liquid first, cover loosely, and heat in short intervals, stirring in between. Try not to get too heavy handed with the microwave. Overheating it will not only overcook the chicken, but it will dry out the pasta as well.
Frequently Asked Questions
Yes! Fettuccine works best for that classic Alfredo texture, but you can use spaghetti, linguine, or even penne. Just keep in mind that different shapes may cook a little faster or slower, so check for doneness.
Can I use dried herbs instead of fresh?
You can, but the flavor won’t be quite the same. If you’re using dried, reduce the amount to about one-third and add them in with the broth so they have time to soften.
Cream cheese gives the sauce its creamy, velvety texture. You could swap in mascarpone or a splash of heavy cream and extra parmesan, but the sauce may turn out a little thinner.
Just stir in a little extra chicken broth or cream to loosen it up until it’s the consistency you like.
You can, but this recipe is designed to cook the chicken in the same pan for maximum flavor. If you’re using rotisserie, wait to stir it in until the end so it doesn’t overcook or dry out.
It’s best served fresh, but you can prep the chicken and herbs ahead to make it come together faster on a weeknight.
More One Pot Recipes You Might Like
- One Pot Lemon Ricotta Pasta
- Cajun Shrimp and Sausage Skillet
- Homemade Hamburger Helper
- One Pot Taco Pasta
- Shrimp Fried Rice
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Chicken Alfredo Recipe with Cream Cheese
Ingredients
- 1 pound boneless skinless chicken breast cut into 1″ pieces
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 4 cups chicken broth
- 8 ounces fettuccini pasta uncooked
- ⅓ cup shredded parmesan
- 6 ounces cream cheese
- 1 tablespoon fresh oregano
- 1 tablespoon fresh basil
Instructions
- In a large heavy-bottomed skillet, add oil and turn on high heat.
- Once the oil is hot, add chicken and sprinkle with salt and pepper. Sear the chicken quickly. You want the chicken to be brown on the outside, but it does not need to be cooked through. It will continue to cook in the broth.
- Once the chicken is seared, turn the heat down to low. Add in the garlic and saute for about 30 seconds to 1 minute. Just until the garlic becomes fragrant.
- Turn the heat back up to high and add the pasta and chicken broth. Bring it to a boil.
- Once it’s up to a boil, turn it down to a simmer and let it simmer until the pasta is cooked to al dente and more than half the liquid has been absorbed.
- Add in the cream cheese and stir until it’s mixed through and melted. Then add in the parmesan cheese, mixing it through until melted.
- Add in your fresh oregano and fresh basil. Stir until combined and serve with your favorite garlic bread.
Notes
- Make sure to use a large, heavy-bottomed skillet so the pasta cooks evenly and the sauce doesn’t scorch.
- If the sauce gets too thick after adding the cheese, stir in a splash of chicken broth or cream to loosen it.
- Freshly shredded parmesan melts best and gives a smoother, creamier sauce. Pre-shredded cheese can make the sauce gritty.
- Cut the cream cheese into chunks before adding to help it melt faster and blend smoothly.
- The pasta will continue to absorb liquid as it sits, so leftovers may need a splash of broth or cream when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
