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One pot chicken alfredo pasta with creamy sauce in a skillet

One Pot Chicken Alfredo

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast cut into bite-size pieces
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 3 cups chicken broth
  • 2 cups heavy cream
  • 12 oz fettuccine broken in half
  • 1 cup grated parmesan cheese plus extra for serving
  • 1/2 tsp Italian seasoning
  • salt and black pepper to taste
  • fresh parsley, chopped for garnish

Method
 

  1. Season the chicken pieces with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken for 5-6 minutes until golden and cooked through to 165F internal temperature. Remove to a plate.
  3. Add butter and garlic to the same pot and cook for 30 seconds until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
  5. Add the broken fettuccine, stir to submerge it in the liquid, and bring to a gentle boil.
  6. Reduce the heat to medium-low, cover, and simmer for 12-14 minutes, stirring occasionally, until the pasta is tender.
  7. Stir in the heavy cream and parmesan cheese; cook for 2-3 minutes until the sauce thickens and coats the pasta.
  8. Return the chicken to the pot, toss to combine, and heat through for 1-2 minutes.
  9. Garnish with fresh parsley and extra parmesan, then serve immediately.

Notes

Store leftovers in the fridge for up to 3 days and reheat gently on the stovetop with a splash of milk. This recipe is completely alcohol-free and halal-friendly by design.