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.
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.
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!
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 ↓↓↓
MORE PASTA RECIPES
Skinny One Pot Chicken Bacon Fettuccine Alfredo
Tuscan Chicken Mac And Cheese (One Pot, Stove Top)
Avocado Alfredo Zoodles With Chicken + Sun Dried Tomatoes (LOW CARB)
CREAMY CHICKEN ALFREDO RECIPE
One Pot Creamy Garlic Parmesan Chicken Alfredo
- 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
- 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
- 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.
- Use a good quality dry white wine. Pinot Grigio, Sav Blanc or Chardonnay.
- Substitute heavy creamy (or thickened cream) with half and half, light cream or evaporated milk.
- If the sauce is too thick add hot water in 1/4 cup increments until smooth.
- Use freshly grated parmesan cheese.
- 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.
Meghan Hoople says
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.
Carolyn Lawrence says
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!
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 🙂
Just made this tonight – my whole family approved! I can’t wait to try more recipes from Cafe Delites!
Caitlin OBrien says
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!
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 !!!!
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.
I want to make this for a party. How do I make extra sauce that would thicken as it does with the pasta?
Vanessa Baltagi says
Did this today and it was amazing , thank you !’
Absolutely Delicious!! Like all the other recipes on this site DELIZIOSA!!!
This is gorgeous but are you sure a portion is under 600 calories?!?!
Rick Irwin says
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!
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
This one is a keeper! I have tried other sauces that didn’t come out right. This was perfect! Thank you!
Essie Farmer says
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.
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 ?
Seriously bookmarking this forever ..so delicious!
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!!
DJ Simpson says
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!❤️❤️❤️
You’re welcome, DJ Simpson!
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?? 🙁
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
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
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!!
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 !
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
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.
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.
Im a little nervous to use Pinot Grigio- Ive used it in the past and the sweetness of the wine overpowers the recipe.
Great recipe! I just made it, and it tastes delicious! Thanks for sharing ???
This looks amazingly delicious. No surprise, because all you post is mouthwatering. Thanks for sharing.
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.
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!
Could you freeze this recipe? If so, would you freeze before or after baking it ?
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!
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!
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….
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?!
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!
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 ?
What do you consider one serving for the chicken Parmesan? Thank you.
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!
If you omit the wine should you use broth instead? And if you do, should you adjust the amount of broth added later?
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!
Creamy garlic parmesan looks deliciuos and yummy.. thanks for sharing