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You are here: Home / Recipes / Creamy Chicken Alfredo

By Karina 45 Comments Filed Under: Chicken

Creamy Chicken Alfredo

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Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! Ready and on the table in less than 20 minutes!

Crispy golden seared chicken is mixed through a super creamy garlic parmesan Alfredo sauce! Our favourite Chicken Alfredo recipe with the pasta cooked right in is perfect comfort food at its finest.

Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! Ready and on the table in less than 20 minutes! Seared chicken is mixed through a super creamy garlic parmesan flavoured pasta with white wine and mushrooms! A favourite Chicken Alfredo recipe! | cafedelites.com
CHICKEN ALFREDO

Move over store-bought Alfredo sauces and even restaurant Alfredo. This chicken Alfredo recipe has the best homemade Alfredo sauce! SO MUCH FLAVOUR!

This recipe is for those emergency dinner moments — a throw-it-all-in-a-pot-recipe you can do in minutes! Just a simple pot and humble stove top needed.

Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! Ready and on the table in less than 20 minutes! Seared chicken is mixed through a super creamy garlic parmesan flavoured pasta with white wine and mushrooms! A favourite Chicken Alfredo recipe! | cafedelites.com

HOW TO MAKE CHICKEN ALFREDO

Sear chicken thighs (or breasts) first to enjoy the crispy golden texture through the creamy pasta, then remove them to ensure a juicy chicken pieces. You’re more than welcome to dice the chicken first, sear, then leave in the pot to continue cooking with the rest of the ingredients on from Step 2 in the recipe box (at the end of this post).

TIPS FOR ONE POT ALFREDO

There are three main steps to this recipe. CHICKEN → ALFREDO SAUCE → PASTA.

  • The sauce I use includes wine. I love wine in this but you can leave it out all together if you wish.
  • If using wine, please use a good quality dry white wine. I use a $20 bottle of Pinot Grigio in most of my recipes on this site, but a good Sav Blanc or Chardonnay will suit the favours in this creamy sauce.
  • You can substitute the heavy cream (or thickened cream) with half and half or a reduced fat cooking cream to reduce the calories. You can also use evaporated milk depending on your dietary requirements.
  • Using freshly grated parmesan cheese enhances the flavour and ensures the cheese melts through the sauce. Please don’t use powdered parmesan.
  • Remove the pot off of the stove when the pasta is just cooked al dente (firm to the bite). The sauce begins to evaporate quickly into the hot pasta while it’s resting or waiting to be served.

Chicken Alfredo has never been easier!

ALFREDO SAUCE

The sauce in this recipe naturally thickens as the starch from the pasta is released into the sauce while cooking. If the sauce is too thick for your liking, add extra cream (or evaporated milk) in 1/4 cup increments until smooth and silky.

↓↓↓ LIKE SO ↓↓↓

Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! | cafedelites.com

MORE PASTA RECIPES

Skinny One Pot Chicken Bacon Fettuccine Alfredo
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Avocado Alfredo Zoodles With Chicken + Sun Dried Tomatoes (LOW CARB)

CREAMY CHICKEN ALFREDO RECIPE

Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! Ready and on the table in less than 20 minutes! Seared chicken is mixed through a super creamy garlic parmesan flavoured pasta with white wine and mushrooms! A favourite Chicken Alfredo recipe! | cafedelites.com

One Pot Creamy Garlic Parmesan Chicken Alfredo

Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! Ready and on the table in less than 20 minutes! Seared chicken is mixed through a super creamy garlic parmesan flavoured pasta with white wine and mushrooms! A favourite Chicken Alfredo recipe!
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Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 4 people

Ingredients

  • 1 lb | 500 g boneless skinless chicken thighs, (or breasts)
  • Salt and pepper, to season
  • 2 tbsp olive oil, divided
  • 1 onion, diced
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1/2 cup (125 ml) dry white wine, (optional)
  • 8 oz (250 g) brown mushrooms, sliced
  • 2 cups (500 ml) chicken broth, or stock
  • 1 1/2 cups (375 ml) heavy cream, divided (thickened cream, light cream, evaporated milk can also be used)
  • Extra salt and pepper, to taste
  • 8 oz (250 g) dry pasta, penne or fettuccini
  • 1 1/2 cups freshly grated parmesan cheese
  • Fresh chopped parsley, to garnish

Instructions

  • Season chicken thighs with salt and pepper.
  • Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
  • Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.
  • Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes). 
  • Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
  • Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired

Notes

  1. You can dice the chicken first, sear, then leave in the pot to continue cooking with the rest of the ingredients on from Step 2 if you wish.
  2. Use a good quality dry white wine. Pinot Grigio, Sav Blanc or Chardonnay.
  3. Substitute heavy creamy (or thickened cream) with half and half, light cream or evaporated milk.
  4. If the sauce is too thick add hot water in 1/4 cup increments until smooth.
  5. Use freshly grated parmesan cheese.
  6. Remove the pot off of the stove while there's still a bit of sauce in the bottom of the pot and the pasta is cooked al dente (firm to the bite). The sauce begins to evaporate quite quickly while it sits waiting to be served, and as you mix it through adjusting salt and pepper.

Nutrition

Calories: 578kcal | Carbohydrates: 47g | Protein: 45g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 150mg | Sodium: 943mg | Potassium: 804mg | Fiber: 2g | Sugar: 6g | Vitamin A: 410IU | Vitamin C: 14.3mg | Calcium: 462mg | Iron: 2.7mg
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Reader Interactions

Comments

  1. Meghan Hoople says

    November 18, 2020 at 1:39 pm

    5 stars
    This recipe is great and really versatile. Consider bumping it up with veg and spinach so you have a great lunch the next day! You’ll be glad you did. Oh, and if you don’t have white wine – I subbed dry white vermouth and it was perfect.

    Reply
  2. Carolyn Lawrence says

    October 24, 2020 at 11:07 am

    5 stars
    I made this for dinner tonight, and it was fantastic! I followed the recipe as written, except that I cooked up some bacon and used the bacon fat to cook the chicken. Hubby raved about it and had seconds. The one pot method makes this so easy. The only downside was that it was rather time consuming chopping, mincing, and grating. This is a winner!

    Reply
  3. Lisa says

    October 03, 2020 at 3:21 am

    5 stars
    We loved this, last Friday, so much we are having it again tonight.
    The kids gave it 11/10 and my hubby, who used to be a chef, said it was restaurant quality food !
    Used good wine as you suggested,…. better get on with cooking it again 🙂

    Reply
  4. Megan says

    August 07, 2020 at 8:18 am

    5 stars
    Just made this tonight – my whole family approved! I can’t wait to try more recipes from Cafe Delites!

    Reply
  5. Caitlin OBrien says

    July 07, 2020 at 9:48 am

    5 stars
    This is fantastic! I made it as directed and it was the best alfredo I have ever made. And I LOVE that it’s only one pot to clean! I also loved that it didn’t taste floury, I sometimes have difficulties with roux and I was pleased that I did not have to make one for this recipe!

    Reply
  6. Glyn says

    June 18, 2020 at 9:07 am

    5 stars
    I can’t believe I cooked for 40 years without this recipe! Brilliant to use the flour from the pasta to make the sauce. I now make some version of it at least 3 times a week, either as a main or as a side dish. Being of the age to be cholesterol-conscious, I make it with 1 cup 1% milk rather than the 1 1/2 of cream, and just throw in a stock cube if need be (I also use 1 1/2 c pasta) and grate the parmesan on top after serving, so I can customize it for my husband and myself — also can throw in my green vegis near the end, so saves yet another pot. If a main, I toss in a cup or so of cooked, cubed chicken breast (it gets more tender as it simmers away). I’ve made it with, and without, the mushrooms, and with a wide variety of vegis added. It’s good no matter what ingredients I use, as long as the proportions of pasta & sauce are the same. DH loves the one-pot (he’s the dish-doer). Thank you !!! I LOVE you for this !!!!

    Reply
  7. Adam says

    May 11, 2020 at 12:05 pm

    Great recipe! Thanks 🙂
    Kicked off a slightly altered version by rendering some thin bacon lardons before cooking the chicken. Used pinot grigio for the wine and drizzled a little truffle oil over the served dish for some extra decadence… loved the one-pot ease too as I’ve usually made the pasta and sauce separately.

    Reply
  8. Rhonda says

    May 10, 2020 at 1:57 am

    I want to make this for a party. How do I make extra sauce that would thicken as it does with the pasta?

    Reply
  9. Vanessa Baltagi says

    May 02, 2020 at 1:01 pm

    5 stars
    Did this today and it was amazing , thank you !’

    Reply
  10. Chris says

    April 26, 2020 at 8:03 am

    5 stars
    Absolutely Delicious!! Like all the other recipes on this site DELIZIOSA!!!

    Reply
  11. Lisa says

    April 16, 2020 at 6:23 am

    5 stars
    This is gorgeous but are you sure a portion is under 600 calories?!?!

    Reply
  12. Rick Irwin says

    March 20, 2020 at 10:40 am

    I admit I’m not an fan of Alfredo. Since my family likes it I tried this recipe. WOW. It was super. I made the recipe as stated, the only exception was I doubled it as we all enjoy leftovers. I also went ahead and addded all the whipping cream at step 4. It cooked up nice with wonderful flavor. I will definitely will be making this again!

    Reply
  13. Irene says

    March 18, 2020 at 8:13 am

    Can i use tortellini with cheese in it to make this? Will it make a difference? Have made it with penne and loved it but wanted to try it with this type pasta

    Reply
  14. Alice says

    March 08, 2020 at 12:26 pm

    This one is a keeper! I have tried other sauces that didn’t come out right. This was perfect! Thank you!

    Reply
  15. Essie Farmer says

    March 03, 2020 at 11:36 am

    5 stars
    OMG!!! Absolutely amazing!!!! Very simple but soo much flavor!!! When my son goes back for seconds, it’s always a hit!!! Will be making again!! Thanks.

    Reply
  16. Pam says

    January 15, 2020 at 9:07 am

    Easy perfection!Thank you so much for this recipe,I am always looking for easy chicken and pasta dishes and this one right here is a winner. I also steamed some broccoli and added to the pot after the cheese and cream…yummy ?

    Reply
  17. Trista says

    February 13, 2019 at 11:35 am

    Seriously bookmarking this forever ..so delicious!

    Reply
  18. Katherine says

    January 29, 2019 at 6:20 am

    5 stars
    I use fat free half and half to lighten it up. Is that the reason my sauce always breaks? It still tastes delicious, but doesn’t look as good. Love your recipes!!

    Reply
  19. DJ Simpson says

    January 07, 2019 at 12:07 pm

    5 stars
    The easiest and flavorful recipe I have ever made. Simple with a punch of flavors I added some broccoli for texture and to put greens in our life . Thank you for the great recipe!❤️❤️❤️

    Reply
    • Karina says

      January 08, 2019 at 11:08 pm

      You’re welcome, DJ Simpson!

      Reply
  20. J says

    December 31, 2018 at 2:50 pm

    5 stars
    I just made it! Tastes great but there is so much extra sauce. Its not thick and is like soup 🙁 lol what did i do wrong? Followed recipe exactly and with all your ingrediants.. wait no i didnt… i didnt have chicken stock i used water and a chicken cube.. shouldnt have made a difference though?? 🙁

    Reply
    • Sam says

      March 04, 2020 at 7:03 pm

      did you cook the pasta in the sauce? the starch will help thicken the sauce, as well as the sauce naturally reducing as you simmer it. Mine on the other hand was too thick and rich! Maybe we could mix ours together

      Reply
  21. Michel says

    December 10, 2018 at 2:58 am

    Hi! I wanted to make this for a Christmas party. I need to at least double it. Should I just double all ingredients? I know that’s
    whats logical, but with some recipes that’s not the case. Also, should I save sauce to add once I get to the party so it isn’t dry? Sorry, I just want it to be yummy for the party.(: thank you

    Reply
    • Karina says

      December 17, 2018 at 4:21 pm

      Hello Michel!

      This is a great idea for a party. Yes, with this you will double all the ingredients. It will work out the best. It would be a great idea to take sauce to the party. That will help keep it moist. Thanks for the comment and for following along with me!!

      Reply
  22. Rachel says

    November 20, 2018 at 12:24 pm

    5 stars
    I just made this recipe tonight and it is hands down the best home made Alfredo sauce I’ve ever made! I’ve used a few different recipes in the past and they came out okay, the texture was always off and they were always missing something. I took out the mushrooms as both myself and my boyfriend don’t love them. I was wanting to use up the rest of our spinach and broccoli before they went bad so I sautéed the spinach with the onions and garlic and added the cut up broccoli when I added the pasta and it came out cooked perfectly. I used about 1/2 cup light cream and 3/4 cup heavy cream bc I was also wanting to use it up from my fridge before they spoiled. This was seriously delicious, it tasted just like a great Italian restaurants Alfredo sauce and thats what I’ve been looking for all this time! This will definitely be a keeper, I don’t think I’ll have look for another Alfredo recipe !

    Reply
  23. Anjel says

    November 08, 2018 at 9:04 am

    Do you have any suggestions for warming up this recipe? I like to have the option for leftovers, but the sauce is usually an issue. Recipe looks delish

    Reply
    • Karina says

      November 11, 2018 at 8:27 pm

      I would recommend baking it in the oven. You are welcome to leave some sauce out and when preparing it for reheating adding the extra sauce on top so it does not become dry.

      Reply
  24. Nicole says

    November 05, 2018 at 2:06 pm

    5 stars
    Just made this for dinner tonight and would definitely make it again. Great recipe. I did not include the wine and I added sun dried tomatoes. Tasted great.

    Reply
  25. Nicole says

    August 27, 2018 at 7:23 am

    5 stars
    Hello,
    Im a little nervous to use Pinot Grigio- Ive used it in the past and the sweetness of the wine overpowers the recipe.

    Reply
  26. Marion says

    August 25, 2018 at 7:27 am

    5 stars
    Great recipe! I just made it, and it tastes delicious! Thanks for sharing ???

    Reply
  27. Ivory says

    April 06, 2018 at 2:28 pm

    This looks amazingly delicious. No surprise, because all you post is mouthwatering. Thanks for sharing.

    Reply
  28. Crystal says

    April 04, 2018 at 11:29 am

    5 stars
    I have made this twice, first time like it says and the second time I changed the chicken to shrimp and the chicken broth to seafood broth. My children told me it was better than olive garden.

    Reply
    • Karina says

      April 06, 2018 at 1:51 pm

      WOW!! That is great to hear! Thank you so much for letting me know! I am so glad it was so good for all of you! Thanks for following along with me!

      Reply
  29. Terri says

    March 19, 2018 at 1:41 am

    Could you freeze this recipe? If so, would you freeze before or after baking it ?

    Reply
    • Karina says

      March 19, 2018 at 9:23 am

      You are welcome to freeze it but sometimes it does not heat up well the best because the sauces will separate. I would recommend baking it first then freezing though. Hope that helps and it tastes great! Thanks so much for following along with me!

      Reply
  30. Selma says

    March 19, 2018 at 12:51 am

    5 stars
    Thank you so much for your GREAT recipes! They turn out as you say they will which is a beautiful thing… so tired of those “I followed this as written and it did not work!” I will make this for dinner tonight! Your Cinnamon Roll recipe was PERFECT! I gave some to my friend as it is her favorite and it was her birthday. THANK YOU for an EXCELLENT Blog!

    Reply
  31. Sandy says

    March 13, 2018 at 7:44 am

    I have a new problem involving dairy items. My husband has become lactose intolerant. The cheesey cream base sauces I love. Even the garlic herb butter sauces I just don’t know how to make the new substitutions without losing the flavor. Please Help me….

    Reply
    • Karina says

      March 14, 2018 at 10:02 am

      Hmmm!! That is a tricky one! I am not sure what all to substitute for the both of you. You can still use dairy free items and add seasoning to enhance the sauce. Would that help?!

      Reply
  32. Talia says

    March 13, 2018 at 6:59 am

    5 stars
    I just made this for lunch and holy crap it’s good! My kids licked their plates clean. THANK YOU for your tips. I’m not confident in the kitchen and even though I’m a 40 year old woman I normally stick to steak and potatoes. This was a stretch! And an easy one. I love that you help us through each of your recipes Karina. It’s like you were cooking right here with me.
    Off to make your brownies now! Thank you for bringing joy back into cooking!

    Reply
    • Karina says

      March 13, 2018 at 7:01 am

      Talia you’ve made my day! I’m so happy to read this! Thank you for sharing your feedback. I’m so happy you all enjoyed it! Kids kicking plates clean is a good sign ?

      Reply
  33. Janet says

    March 13, 2018 at 5:33 am

    5 stars
    What do you consider one serving for the chicken Parmesan? Thank you.

    Reply
    • Karina says

      March 14, 2018 at 10:01 am

      I like to use myfitnesspal.com or skinnytaste.com for portion and nutrition ingredients. That would give you an accurate amount of portion and serving that you are looking for. Hope that helps you! Thanks so much for following along with me!

      Reply
  34. Robyn says

    March 13, 2018 at 3:03 am

    5 stars
    If you omit the wine should you use broth instead? And if you do, should you adjust the amount of broth added later?

    Reply
    • Karina says

      March 14, 2018 at 9:58 am

      Yes, you will want to add broth or another sauce to get the juices in. It will be great! I am excited to hear how it turns out! Thanks so much for following along with me!

      Reply
  35. Jessica says

    March 12, 2018 at 4:29 pm

    5 stars
    Creamy garlic parmesan looks deliciuos and yummy.. thanks for sharing

    Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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