Go Back
+ servings
overhead view white bowl, penne pasta with alfredo sauce and sliced chicken
Print Recipe
No ratings yet

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.