One Pot Chicken Alfredo
This easy and creamy One Pot Chicken Alfredo is ready in about 30 minutes – and tastes just as good as a dish that you’d order at your favorite Italian restaurant. Even better? Everything – including the pasta – is cooked in just one pot!
Holy moly, this is our new favorite weeknight pasta dish. I’m constantly trying new recipes and every time I find one I like I have a tendency to say “this is our new favorite,” but in this case it’s true. I found this one pot dish at Number 2 Pencil, and if you haven’t checked out Melissa’s site, you need to get on that, pronto. She has soooo many good recipes over there, like these Cake Mix Orange Sweet Rolls and this perfectly gorgeous Tortellini Soup.
Anyway, the Tall Boy slurped this dinner up like nobody’s business, and I had a hard time resisting seconds (watching the waist-line and all that). Paired with a nice salad and some garlic bread, this is such an easy dinner and is definitely family friendly. Plus, you can have it on your table in less time that it would take you to pick up take out and drive home, AND you only have to wash one dish when you’re done cooking!
Winner winner, chicken dinner.
I attempted to make this a little more calorie-friendly by using a low-carb noodle, fat-free half-and-half, and turkey bacon crumbles, but if you feel like living dangerously, I highly recommend going whole hog. But even with the fat-free half-and-half, this dinner was a.ma.zing.
I guess technically this isn’t a one-pot meal if you fry up your own bacon, but I happened to have some turkey bacon crumbles in the fridge and so I added those as an after-thought. You certainly don’t have to add bacon; this one-pot chicken alfredo will be just a great without it. Buuuuuuut, everything is better with bacon, right? š
If you’re looking for an easy weeknight dinner, you’ll definitely want to give this one a try.
- 3 tablespoons olive oil
- 1¼ pounds of boneless, skinless chicken breasts, diced into 1-inch pieces
- 2 cloves of garlic, minced
- salt, pepper, and garlic powder, to taste
- 1 (14 ounce) can chicken broth
- 1 cup half and half (I used fat-free) or heavy cream
- ½ pound spaghetti or fettuccine noodles, uncooked
- 2 cups Parmesan cheese, grated (fresh is best)
- for garnish: parsley and/or bacon crumbles
- Warm olive oil over medium-high heat in a large skillet or pot. Season chicken pieces with salt, pepper, and a sprinkling of garlic powder, and add to warmed oil to brown, about 6 minutes.
- Add garlic and cook for another 30 seconds. Add pasta, chicken broth and half-and-half. Bring the mixture to a boil; then cover pan and allow the mixture to simmer for 15 to 20 minutes, or until the pasta is tender. If the mixture is too thick, add more half-and-half as needed until desired consistency is reached.
- Remove from heat and stir in Parmesan cheese. Sprinkle with parsley and bacon crumbles, if desired.
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Hello There!
Interestingly enough, I didnāt grow up with an interest in cooking. Ā In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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Hi Ashley, made this last night for dinner. Really good. Thank you for this. Love your recipes and humor. Have a wonderful day.
So glad that you liked it, Mary! You made my day! Xo
Do you have to drain the oil off after you brown the chicken? Or do you just mix the oil, half and half, chicken broth together?
I did not drain mine.
Making this tonight can’t wait your recipes have not disappointed yet. But I’m using real bacon nom nom
Real bacon is the ultimate!
I made this last night for my husband birthday, love it! The entire family ate everything!
I just have to say that your recipe saved the day! I was in need of a fast but delicious meal and then I found this wonderful beauty here. I cant wait to eat.
Curious… Did anyone else’s curdle?
Mine did! I tried to half the recipe, and it didn’t work at all. Soup for dinner! Lol.
I discovered if you add dairy to a hot pan, or boil it to high heat it will curdle.
My pasta burned in the pot while waiting for them to be cooked fully.. Even though I was stirring every so often š any way to avoid this?
Same here. My pasta stuck to the bottom of the pot and the sauce was almost non-existent š
Too high heat. Once chicken is cooked cut the heat down to medium low.
Wow!!! I cooked my bacon first, then cooked my chicken in the bacon grease, drained the grease and went from there. And WOW!! Wonderful recipe!! Love your blog!
What is half and half, can’t find anything with that name in Spain
It is cream- like you would use in your coffee. Hope you found it!
It is a mixture of half heavy cream and half whole milk. You can just buy the two and mix your own.
Gina,
You can also use Low Fat Cream cheese with a little milk, instead of of Half & Half..
Hope it works for you, it did for me.
So much yum! I ended up having to double (maybe triple) the amount of chicken broth and cream because the sauce thickened before the noodles were done. I’ll have to try cooking at a lower temperature as suggested in the comments š
What about using already cooked chicken?
This was a hit and will be a new “go to” for my family!
The first time I made this, I boiled the pasta in water for half the recommended time, then added it to the sauce to finish cooking. I ended up with a nice, creamy, saucy dish. The second time, I put the dry pasta in the sauce and ended up with a starchy, sticky dish with no sauce. I recommend boiling the noodles like I did the first time. That said, this dish has fabulous flavor. I was very surprised at how tasty it was. My husband and I both agreed that there was too much chicken for this amount of pasta, so the second time I cut it almost in half, and sautƩed some sliced white mushrooms until they were a little golden, and also added a cup of frozen broccoli florets. Very easy yet tastes like you went to a lot of trouble.
Why did my sauce never thicken?
Simple. Spectacular! Thanks, Ashley!! xo