Cheesy One Pot Chicken Alfredo Pasta – Easy Weeknight Dinner Recipe

This cheesy one pot chicken Alfredo pasta is the ultimate solution for busy weeknights when you crave restaurant-quality comfort food without the cleanup. Everything cooks in a single pot, creating a rich, creamy sauce that clings perfectly to tender pasta and juicy chicken pieces. The best part? You’ll have dinner on the table in under 30 minutes with minimal dishes to wash afterward.

If you love easy pasta dishes, you’ll also enjoy our creamy rotisserie chicken pasta for another quick dinner option.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 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, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons butter
• Fresh parsley for garnish (optional)

Step-by-Step Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.

Step 2: In the same pot, add butter and sauté onions until translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant.

Step 3: Add chicken broth, Italian seasoning, salt, and pepper to the pot. Bring to a boil, then add the pasta. Cook according to package directions, stirring occasionally to prevent sticking.

Step 4: Once pasta is al dente, reduce heat to low. Stir in the cooked chicken, heavy cream, Parmesan cheese, and mozzarella cheese. Stir continuously until cheeses melt and sauce thickens slightly.

Step 5: Let the pasta rest for 2-3 minutes off the heat to allow the sauce to thicken. Garnish with fresh parsley if desired and serve immediately.

For more comforting pasta dishes, try our ultimate comfort chicken pasta with creamy ranch sauce.

Expert Tips for Perfect One Pot Alfredo

• Don’t overcook the pasta: Remember the pasta will continue to cook slightly in the hot sauce, so aim for al dente when testing.
• Use freshly grated cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
• Adjust consistency: If the sauce is too thick, add a splash of chicken broth. If too thin, let it simmer for another minute or two.
• Customize your veggies: Add spinach, mushrooms, or broccoli during the last 5 minutes of cooking for extra nutrition.

This recipe pairs beautifully with our garlic butter green beans with mushrooms for a complete meal.

Frequently Asked Questions

Can I use different pasta shapes?
Yes! Penne, rigatoni, or bowtie pasta work well. 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 broth to restore creaminess.

Can I make this dish ahead of time?
While best served fresh, you can prepare the components separately and combine when ready to serve for optimal texture.

For more easy dinner inspiration, check out our smoky garlic butter chicken pasta recipe.

Cheesy One Pot Chicken Alfredo Pasta – Easy Weeknight Dinner Recipe

This cheesy one pot chicken Alfredo pasta is the ultimate solution for busy weeknights when you crave restaurant-quality comfort food without the cleanup. Everything cooks in a single pot, creating a rich, creamy sauce that clings perfectly to tender pasta and juicy chicken pieces.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 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, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons butter
• Fresh parsley for garnish (optional)

Method

 

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add butter and sauté onions until translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add chicken broth, Italian seasoning, salt, and pepper to the pot. Bring to a boil, then add the pasta. Cook according to package directions, stirring occasionally to prevent sticking.
4. Once pasta is al dente, reduce heat to low. Stir in the cooked chicken, heavy cream, Parmesan cheese, and mozzarella cheese. Stir continuously until cheeses melt and sauce thickens slightly.
5. Let the pasta rest for 2-3 minutes off the heat to allow the sauce to thicken. Garnish with fresh parsley if desired and serve immediately.

Notes

Don’t overcook the pasta – aim for al dente as it will continue cooking in the sauce. Use freshly grated cheese for smoother sauce. Adjust consistency with chicken broth if too thick or simmer longer if too thin.