One-Pan Chicken Alfredo
This One-Pan Chicken Alfredo is a creamy, comforting, and incredibly easy meal to make. Tender chicken and fettuccine pasta are cooked together in a rich Alfredo sauce, all in one pan, making cleanup a breeze. Perfect for a quick and satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Dinner
- Cuisine: Italian-American
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound fettuccine pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Optional Add-ins:
- 1 cup fresh spinach
- 1 cup broccoli florets
- 1/2 cup sun-dried tomatoes (oil-packed, drained)
Instructions
- Season Chicken: Season the chicken pieces with salt, pepper, and Italian herbs.
- Cook Chicken: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and cook for about 1 minute, until fragrant. Pour in the heavy cream and bring to a simmer, stirring occasionally.
- Cook Pasta: Add the fettuccine pasta to the skillet, making sure it is submerged in the cream sauce. If needed, add a little chicken broth or water to ensure the pasta is covered. Cook according to package directions, stirring frequently, until the pasta is al dente. The sauce will thicken as the pasta cooks.
- Add Cheese and Chicken: Stir in the Parmesan cheese until melted and smooth. Return the cooked chicken to the skillet. Add any optional ingredients (spinach, broccoli, sun-dried tomatoes) during the last few minutes of cooking.
- Serve: Serve immediately, garnished with additional Parmesan cheese and fresh parsley (if desired).
Notes
- Chicken: You can use chicken breasts or thighs. Cut the chicken into even-sized pieces so it cooks evenly.
- Pasta: Fettuccine is the classic choice for Alfredo, but you can use other long pasta shapes like linguine or spaghetti. You can also use short pasta shapes like penne or rotini.
- Cream: Heavy cream is essential for a rich and creamy Alfredo sauce. You can use half-and-half for a lighter sauce, but it won’t be as thick.
- Cheese: Freshly grated Parmesan cheese melts better than pre-grated cheese. You can also add other cheeses like mozzarella or Pecorino Romano.
- Garlic: Freshly minced garlic adds the best flavor. You can use garlic powder in a pinch, but the flavor won’t be as intense.
- Vegetables: Feel free to add other vegetables to your Alfredo, such as asparagus, mushrooms, or peas.
- Consistency: If the sauce becomes too thick, add a little more cream, chicken broth, or pasta water.
- Make-Ahead: You can cook the chicken ahead of time and store it in the refrigerator. Reheat it when you’re ready to make the Alfredo.