This post may contain affiliate links. Please read our disclosure policy.
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)
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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.
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?
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?!?!
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!
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.