ONE POT Chicken Bacon Fettuccine Alfredo is our favourite way to eat pasta with NO HEAVY CREAM, butter or flour!
Only one pot to clean up means less washing up with the pasta being cooked right IN the pot! Welcome to your new favourite easy and deliciously creamy fettuccine Alfredo.
Fettuccine Alfredo Recipe
Just as delicious as the Alfredo on the Olive Garden Menu, this Chicken Alfredo is full of flavour. The DIFFERENCE is this one includes NO HEAVY CREAM and contains only a quarter of the calories than the usual Alfredo recipe, with broccoli included for added flavour and texture. Who knew chicken pasta could be so convenient, especially when you’re in a hurry to get food on the table without compromising on flavour.
How To Make Chicken Fettuccine Alfredo
This Alfredo is incredibly easy to make starting with basic ingredients you already have in your kitchen:
- Milk — any type is fine (full fat or 2%)
- Pasta — dry fettuccine pasta
- Chicken — we breasts but boneless thighs also work
- Parmesan cheese — please use freshly shredded
Just look at that creamy pasta!
How do I make Alfredo sauce?
The sauce, like a lot of my low fat creamy sauces, is made with milk instead of cream. With the pasta being cooked in the same pot as the sauce, the milk thickens up so beautifully without the need for flour as the pasta starches cook right through the milk, creating an incredible thick and creamy sauce.
How To Cook Alfredo In One Pot
Fry the bacon.
Add the chicken then the garlic.
Pour in the milk.
Add the pasta.
Stir occasionally for 5-6 minutes, or until the pasta just begins to soften.
Mix through the Parmesan cheese and mix until the cheese has melted through the sauce.
Gently simmer the sauce once the milk has been added to keep your milk from separating.
The sauce will continue to thicken if not served immediately. Add more milk if needed.
You can leave out the broccoli if you wish, or swap it with another veggie like zucchini, cauliflower or asparagus.
What kind of wine goes with Alfredo?
Chardonnay or Riesling go well with this creamy pasta dish.
What else goes with Fettuccine Alfredo?
As mentioned above, you can replace the broccoli with zucchini, cauliflower or asparagus. Mushrooms also go well with this, as do green beans or peppers.
Looking for more ONE POT recipes? Try these!
Tuscan Chicken Mac And Cheese
One-Pot Creamy Mushroom Chicken Pasta
Oven Baked Chicken And Rice
WATCH US MAKE Skinny One Pot Chicken Bacon Fettuccine Alfredo RIGHT HERE!
Skinny One Pot Chicken Bacon Fettuccine Alfredo
- 8 strips bacon, chopped and trimmed of all fat
- 2 large chicken breasts, diced into 1-inch pieces
- 4 cloves garlic, minced
- 2 teaspoons Kosher salt
- 1 teaspoon pepper
- 6 1/2 cups milk (full fat or 2%) -- you can also use half and half
- 500 g | 1 pound dry fettuccine pasta
- 1 large head of broccoli, cut into florets, stem removed
- 1 cup fresh grated Parmesan cheese
- Fry the bacon in a large saucepan or pot over medium-high heat until crispy.
- Add the chicken and sauté until cooked through. Add the garlic and fry until fragrant (about 2 minutes). Season with, salt and pepper.
- Pour in the milk, stir, and bring the milk to a gentle simmer. Reduce heat immediately and add the pasta.
- Stir occasionally for 5-6 minutes, or until the pasta just begins to bend and soften. Add in the broccoli, stir and cover with a lid. Continue to cook, while stirring occasionally, until the pasta is cooked and al dente (about another 7 minutes).
- Stir through the Parmesan cheese and mix until the cheese has melted through the sauce. The sauce will continue to thicken if not served immediately. Add more milk if needed.
- Serve with extra pepper and parmesan cheese, if desired.
avin moayeri says
this was a yummy and healthy pasta to make. it was simple and easy to follow and instructions were clear. me and my family really enjoyed it; however I had issue with how much milk I had to add. I felt it was too much and made the sauce too runny. for future I will be adding less.
Absolutely horrible meal! Turned out like startchy porridge and easily the worst recipe I’ve cooked in over 30 years of cooking. I thought cooking in milk was weird to begin with and at first added 4 cups but ended up adding the amount in the recipe. Even adding extra salt, pepper and parmesan couldnt disguise the taste of starchy milk. Yuk! What a waste of food.
Lind Ma says
I’ve recently started making fresh pasta, and I’d like to do it with this sauce. Fresh pasta only needs 3 minutes or so to cook, though, so I’m not sure when I should add it. I don’t want to add it too early, but I also don’t want the milk to curdle. Any ideas? Thanks so much!
Ahh, my sauce didn’t thicken at all. It turned out to be a soup.. I don’t know why. Has anyone experienced this??
Kionna Graham says
Hi, could you substitute the milk with heavy cream?
This looks so good! Has anyone made this recipe with a milk substitute?
Have you tried freezing this for meal prep. Sadly I’m the only one that eats this in my home and I would like to know if I could use this for other meals for myself
Lesley nagel says
Hi I’m going to make this tonight. Looks amazing.
Is that 6 and a half cups of milk or 6 half cups?
Hi Lesley. 6 and a half cups.
Monica Sharma says
I added 1/2 tsp red chiily flakes (I’m from India :))
Amazing recipe !! . Never thought that pasta can cook in milk. Fabulous recipe .
Theresa Marzullo says
Was the broccoli raw or was it cooked when thrown in pot
It is raw when thrown into the pot. 😉
lady luna says
PINNED!!! Been making it this way for years… great minds right? My onliest caveat is I just gotta throw in my onions when I do the garlic… and then save the bacon for over the top… with maybe some basil… and some green onions… mmmm its the creeeeemiest… Nice Blog. And thanks for the nutrition info. Namaste.
We love this recipe – but my metal pot takes a week to clean – what type of pot are you using in the video ? Thanks – really good recipe !
I’m wondering what pot too – I recently bought a French Oven and wondering if that’s ok to use or wouldn’t it get too hot and burn the ingredients?
Made this recipe last night…5 stars !!
Very delicious. Can’t tell there’s no cream,etc…
Becky Hendricks says
I am so excited to have found your blog and recipes!!!! They have been a game changer in my family as we are getting bored with my “regular” rotation. Two of us eat gluten free so I am usually able to tweak your recipes with no problem, however, this one is a little scary for me to try with gluten free pasta. Has anyone out there tried it yet? Thanks again!!!
So far all of the recipes I have tried from your website have been beyond delicious! My kids and husband love bacon, and I am excited to serve this tonight. To clarify, do you cook the chicken in the bacon grease?
Alycia Brown says
I made this for dinner tonight and it was delicious! My fiancé even enjoyed it! Can you provide the nutritional information for me please?
Can I substitute asparagus for the broccoli? I love asparagus 🙂
BEST pasta EVER! Thanks Karina! I was a bit sceptical about cooking the pasta this way, but holy moly that’s all changed now! THANK YOU!
Made this for myself and some dinner guests on Friday. It was delicious! One question I have, for future reference… can it be re-heated?
Betty Seline says
How can I get the Parmesan chick.and mushrooms recipe ?
Sue Balk says
Omg!! So I must admit I’m not a cook in the house my husband is. But he was super impressed when I made this dish. Thank you so much for everything you do and god bless!
Hayford Peirce says
Your recipe looks delicious and a foodie friend of mine has already made it and said that it is wonderful. But could you please tell us, either in grams or ounces, what amount of Parmesan to use. Depending on the kind of grater or food processor used, ONE CUP of grated Parmesan can vary from 1 ounce to 4 ounces in the amount of actual cheese used.
Jeff Winett says
Simply divine! This “one pot” goes to the top of the list. Last night when I made your recipe, I used thigh meat, and short cutted the broccoli head, by using bagged florets from Trader Joe’s. The mouthfeel and flavor was no different than eating a very caloric Alfredo. My only other deviation was to keep the crispy bacon separated from the dish until I mixed in the Parmesan. Thank you Karina, for your sharing this. We truly loved it.
Arthur in the Garden! says
Oh! this is perfect!
Do you think Almond milk would work..?
This was our dinner tonight and it was a hit!!!! It was so delicious.
Omgooosssh! What a tasty recepie. Definitely worth making it when i saw the pic. I hate cooking because of everything I encounter after the eating…but Thy here was nice.
Is the milk “whole” or am I able to use Reduced fat?
It’s 2% or reduced fat or trim milk, but either will work!
Is the milk whole milk or can I use reduced?
I used reduced or 2%, but either works!
This was so delicious! I used cheddar instead of Parmesan and it was still so yummy ?
I’m new your blog and was brought here when one of your recipes was shared. It had the nutritional information. but many do not. Are you able to supply it for this recipe? Thanks
Hi Donna. I prefer not too as ingredients differ from country to country, and many readers have complained in the past if there are differences in calculations. MyFitnessPal is a great app for calculating them with the ingredients you’re using.
This looks so yummy and I so appreciate it being a lower fat and calorie dish! Thanks for sharing the recipe!
You’re welcome Deb!