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