Go Back
+ servings
overhead view white bowl, penne pasta with alfredo sauce and sliced chicken
Print Recipe
0 from 0 votes

One Pot Chicken Alfredo Pasta

Easy, 30 minute one pot Chicken Alfredo Pasta with homemade alfredo sauce.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken alfredo, one pot chicken alfredo, pasta, alfredo sauce
Servings: 4


  • 3/4 to 1 pound boneless skinless chicken breasts cut in bite size pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • salt and pepper
  • 2 cloves garlic grated
  • 1 1/2 cups chicken stock
  • 1 cup milk 2% used; may use whole milk
  • 1 1/2 cups heavy cream
  • 8 ounces short pasta dry, uncooked (see post for pasta options)
  • 1 cup parmesan cheese grated
  • 1/4 teaspoon nutmeg
  • 2 tablespoon fresh parsley chopped


  • Drizzle the olive oil and add the butter to a deep skillet or pot over medium to medium-high heat then add the bite size chicken pieces to the hot skillet.
  • Season with salt and pepper to taste then leave the chicken in place without moving for 2 minutes letting the chicken sear. Turn the pieces over and continue until they’re cooked through and remove from the skillet.
  • In the same skillet (don't wash it!) reduce the heat to low then add the grated garlic, chicken stock, milk, heavy cream, 1 teaspoon of salt and the dry (uncooked) pasta.
  • Cover, bring to a boil then reduce the heat and simmer with a light boil for 10-14 minutes or until the pasta is al dente. Stir occasionally so the pasta doesn't stick to the bottom of the pan.
  • Return the chicken to the pot, fold in the chopped parsley then stir. Taste and adjust salt as needed then serve right away with extra parmesan cheese at the table.