Recipes › Pasta › Easy One Pot Chicken Alfredo Recipe

Easy One Pot Chicken Alfredo Recipe

Recipe by Pedro M. A. Neves

This streamlined one-pot chicken alfredo brings the creamy Italian classic to your table in under 40 minutes with minimal cleanup. Tender chicken, al dente pasta, and a silky Parmesan cream sauce all cook together in a single Dutch oven, creating a restaurant-quality dish that tastes like you spent hours in the kitchen.

Ingredients

• 400g (14 oz) boneless skinless chicken breasts, cut into 2.5 cm (1 inch) cubes
• 320g (11 oz) fettuccine pasta
• 720 ml (3 cups) chicken broth
• 240 ml (1 cup) heavy cream
• 100g (3.5 oz) unsalted butter
• 75g (2.6 oz) all-purpose flour
• 120g (4.2 oz) grated Parmigiano-Reggiano cheese
• 4 cloves garlic, minced
• 2 ml (0.5 tsp) salt
• 1 ml (0.25 tsp) black pepper
• 1 ml (0.25 tsp) nutmeg
• 30 ml (2 tbsp) fresh lemon juice
• 15g (0.5 oz) fresh parsley, chopped

Instructions

1. Heat a large Dutch oven or heavy pot over medium-high heat. Add 15 ml (1 tbsp) of butter and once foaming, add the diced chicken. Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown on all sides but not fully cooked through. Season with salt and pepper. Transfer chicken to a plate.

2. In the same pot, add the remaining 85g (3 oz) butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

3. Sprinkle the flour over the garlic and butter, stirring constantly for 1-2 minutes to create a roux. The mixture should be light brown and smell nutty.

4. Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Whisk for 2-3 minutes until the sauce is smooth and begins to thicken.

5. Break the fettuccine in half and add it to the pot along with the cooked chicken and any accumulated juices. Stir well to combine and ensure pasta is submerged. Bring to a gentle simmer, then reduce heat to medium and cook for 8-10 minutes, stirring frequently to prevent sticking, until pasta is tender and most of the liquid is absorbed.

6. Remove the pot from heat. Pour in the heavy cream and stir to combine. Add the grated Parmigiano-Reggiano, nutmeg, and lemon juice. Stir vigorously for 1-2 minutes until the cheese is fully melted and incorporated and the sauce is creamy and smooth.

7. Taste the alfredo and adjust seasoning with additional salt, pepper, or lemon juice as needed. Divide among four bowls or plates.

8. Garnish each serving with fresh chopped parsley and additional grated Parmigiano-Reggiano if desired. Serve immediately while hot.

Substitutions

• Substitute heavy cream with a mixture of whole milk (180 ml / 0.75 cup) plus cream cheese (60g / 2 oz) for a lighter version
• Replace chicken with 400g (14 oz) large shrimp, added in step 5 during the last 3-4 minutes of cooking
• Use gluten-free pasta in equal measure for a gluten-free version; cooking time may vary slightly
• Substitute Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more pungent flavor

Tips

• Stir the pasta frequently during cooking to prevent it from sticking to the bottom and to ensure even cooking and sauce absorption
• Reserve some pasta water before serving; if the sauce becomes too thick, thin it with 30-60 ml (2-4 tbsp) of warm pasta water to achieve desired consistency
• Do not boil the sauce after adding cream and cheese, as high heat can cause the sauce to separate or become grainy
• Cut chicken into uniform small cubes so it cooks through at the same rate as the pasta

Fettuccine Alfredo originated in Rome in the 1920s at a restaurant called Alfredo, created initially as a simple dish to tempt the owner's pregnant wife. The traditional Roman version uses only butter, cheese, and pasta water—cream is largely an American adaptation that has become beloved worldwide.

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