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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.
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.
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 ↓↓↓
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)
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One Pot Creamy Garlic Parmesan Chicken Alfredo
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 1 pinch salt to season
- 1 pinch cracked pepper to season
- 2 tbsp olive oil divided
- 1 onion diced
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1/2 cup dry white wine optional
- 8 oz brown mushrooms sliced
- 2 cups chicken broth or stock
- 1 1/2 cups heavy cream divided, thickened cream, light cream, evaporated milk can also be used
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 8 oz dry pasta penne or fettuccini
- 1 1/2 cups parmesan cheese freshly grated
- 1 pinch fresh parsley chopped, 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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