Description

A quick, one-pot creamy chicken alfredo pasta that tastes better than takeout. This recipe uses a single pot for easy cleanup and features a rich sauce made with fresh herbs, parmesan, and chicken cooked directly in the cream.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
3 tablespoons unsalted butter
1 medium yellow onion, finely diced
6 cloves garlic, minced
1 cup chicken broth (low-sodium)
1 cup heavy cream (full-fat)
1 teaspoon granulated garlic
1.5 cups freshly grated Parmesan cheese
12 oz fettuccine or linguine
½ cup fresh basil, chopped
Black pepper to taste
Salt to taste
Optional: ½ teaspoon red pepper flakes
Optional: ½ cup white wine

Instructions

Prep ingredients: Dice onion, mince garlic, slice chicken into bite-sized pieces, grate Parmesan, and chop basil.
Heat butter in a large Dutch oven or deep skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate, leaving fond in the pot.
Reduce heat to medium. Add diced onion and cook for 2-3 minutes until softened. Add minced and granulated garlic, stirring constantly for 1 minute until fragrant but not browned.
Pour in chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Let simmer for 2 minutes to thicken slightly.
Add dry pasta to the sauce. Stir to coat, cover the pot, and cook for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. Check for al dente texture.
Remove pot from heat. Gradually add grated Parmesan cheese, stirring constantly until melted and sauce is smooth. Adjust consistency with a splash of water or broth if needed.
Return cooked chicken to the pot. Toss to coat in sauce. Add fresh basil and black pepper. Taste and adjust salt as needed.
Serve immediately with garlic bread or a green salad.

Notes

Use room temperature cream to prevent the sauce from seizing. Grate your own Parmesan cheese to avoid anti-caking agents that cause graininess. Stir frequently while pasta cooks to prevent sticking. Do not freeze this dish as the dairy sauce will separate upon thawing. Store leftovers in the fridge for up to 4 days and reheat gently with a splash of milk or cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 520
Sugar: 4
Sodium: 450
Fat: 22
Saturated Fat: 12
Carbohydrates: 52
Fiber: 2
Protein: 28

Keywords: one-pot pasta, chicken alfredo, creamy pasta, easy dinner, weeknight meals, better than takeout, pasta recipe, chicken dinner