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One Pot Chicken Alfredo Pasta

A creamy, restaurant-quality chicken Alfredo pasta made entirely in one pot in just 35 minutes. Tender seared chicken, fettuccine, and a silky Parmesan cream sauce all cooked together with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz boneless skinless chicken breast cut into 1-inch bite-sized pieces
  • 1 tbsp olive oil
  • salt and black pepper to taste
  • 10 oz fettuccine broken in half
  • 2.25 cups whole milk at room temperature
  • 1.5 cups chicken stock
  • 2 cloves garlic minced
  • 0.25 tsp red pepper flakes
  • 0.5 cup heavy cream
  • 1 cup Parmesan cheese freshly grated from a block
  • 1 pinch nutmeg
  • fresh parsley for garnish

Equipment

  • Large skillet or shallow pot
  • Instant-read thermometer

Method
 

  1. Cut chicken into 1-inch pieces and season generously with salt and pepper. Mince garlic and grate Parmesan from a block. Measure all ingredients and have them ready before starting.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear chicken in batches for 2 minutes per side until golden brown. Remove to a plate and rest for 5 minutes.
  3. Without cleaning the skillet, add minced garlic and red pepper flakes. Stir constantly for 30 seconds until fragrant.
  4. Pour in room-temperature milk and chicken stock. Scrape up browned bits from the bottom and bring to a gentle simmer over medium heat.
  5. Add fettuccine broken in half directly to the pot. Stir every 30 seconds for the first 3 minutes to prevent sticking.
  6. Reduce heat to medium and cook for 9 to 10 minutes, stirring occasionally, until pasta absorbs most of the liquid and sauce begins to thicken.
  7. Return rested chicken to the pot with the heavy cream. Reduce heat to low. Stir in Parmesan in small handfuls, letting each addition melt fully before adding more. Add a pinch of nutmeg.
  8. Simmer for 2 minutes until the sauce is creamy and thick. Taste and adjust seasoning. Divide into bowls, garnish with fresh parsley, and serve immediately.

Notes

Always use room-temperature milk to prevent the sauce from breaking. Grate Parmesan fresh from a block for a smooth sauce. Do not clean the pan after searing the chicken. If sauce is too thick, add a splash of milk or chicken stock. Store leftovers in an airtight container for up to 3 days.