Cheesy One Pot Chicken Alfredo Pasta Recipe – Easy Weeknight Dinner

This cheesy one pot chicken Alfredo pasta is the ultimate solution for busy weeknights when you crave comforting, creamy pasta but want minimal cleanup. Everything cooks in a single pot, from the tender chicken to the perfectly cooked pasta, all smothered in a rich, cheesy Alfredo sauce that comes together effortlessly.

What makes this recipe truly special is how the pasta cooks right in the sauce, absorbing all the delicious flavors while creating the creamiest texture imaginable. No need to boil pasta separately or make sauce in another pan – this one pot wonder delivers restaurant-quality results with half the effort.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 12 oz fettuccine or linguine pasta
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp butter
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

Step 1: In a large pot or Dutch oven, melt butter over medium-high heat. Add cubed chicken and cook until golden brown, about 5-7 minutes. Season with salt, pepper, and Italian seasoning.

Step 2: Add diced onion and minced garlic to the pot. Cook for 2-3 minutes until fragrant and onions are translucent.

Step 3: Pour in chicken broth and bring to a boil. Break pasta in half and add to the boiling liquid, stirring to submerge.

Step 4: Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.

Step 5: Stir in heavy cream and Parmesan cheese until smooth and creamy. Add mozzarella cheese and stir until melted and well combined.

Step 6: Let the pasta rest for 2-3 minutes to thicken slightly. Garnish with fresh parsley and additional Parmesan if desired.

Expert Tips for Perfect One Pot Alfredo

Choose the Right Pot: Use a wide, heavy-bottomed pot or Dutch oven to ensure even cooking and prevent sticking. A good quality skillet makes all the difference in one pot meals.

Don’t Overcook the Pasta: The pasta will continue to absorb liquid as it rests, so aim for al dente texture when you turn off the heat. This prevents mushy pasta in your final dish.

Cheese Quality Matters: Use freshly grated Parmesan rather than pre-shredded for the creamiest sauce. The anti-caking agents in pre-shredded cheese can affect the sauce texture.

Customize Your Protein: While chicken works beautifully, you can also try this with salmon or even turkey for variety.

Frequently Asked Questions

Can I use different pasta shapes? Absolutely! Penne, bowtie, or rotini pasta work well. Just adjust cooking time according to package directions.

How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore creaminess.

Can I make this recipe ahead? Yes! Prepare through step 4, then refrigerate. When ready to serve, reheat and add the cream and cheeses. This makes it perfect for meal prep.

What can I serve with this dish? A simple green salad or garlic green beans make excellent side dishes to complement the rich pasta.

Cheesy One Pot Chicken Alfredo Pasta Recipe – Easy Weeknight Dinner

This cheesy one pot chicken Alfredo pasta is the ultimate solution for busy weeknights when you crave comforting, creamy pasta but want minimal cleanup. Everything cooks in a single pot, from the tender chicken to the perfectly cooked pasta, all smothered in a rich, cheesy Alfredo sauce that comes together effortlessly.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 12 oz fettuccine or linguine pasta
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp butter
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• Fresh parsley for garnish

Method

 

Instructions

1. In a large pot or Dutch oven, melt butter over medium-high heat. Add cubed chicken and cook until golden brown, about 5-7 minutes. Season with salt, pepper, and Italian seasoning.
2. Add diced onion and minced garlic to the pot. Cook for 2-3 minutes until fragrant and onions are translucent.
3. Pour in chicken broth and bring to a boil. Break pasta in half and add to the boiling liquid, stirring to submerge.
4. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
5. Stir in heavy cream and Parmesan cheese until smooth and creamy. Add mozzarella cheese and stir until melted and well combined.
6. Let the pasta rest for 2-3 minutes to thicken slightly. Garnish with fresh parsley and additional Parmesan if desired.

Notes

Use a wide, heavy-bottomed pot or Dutch oven for even cooking. Don’t overcook the pasta – aim for al dente as it continues to absorb liquid while resting. Use freshly grated Parmesan for creamiest sauce rather than pre-shredded cheese.