One-Pan Chicken Alfredo Pasta | Creamy & Easy Dinner Recipe

Dearest friend,

Welcome to my kitchen. Tonight, we perform a little magic. We will take a handful of simple, honest ingredients and, in a single pan, transform them into a dish of profound comfort and elegance. There is a special kind of alchemy in creating a meal that feels so indulgent, yet asks so little of us in return. This One-Pan Chicken Alfredo is more than just a recipe; it is a gift to your future self on a busy weeknight—a promise that a moment of creamy, delicious peace is never more than 30 minutes away. Let's create that moment together.

✨ Why This Dish is a Treasure

The true soul of this dish lies in its beautiful contradiction: it delivers the decadent, restaurant-quality flavor of a classic Chicken Alfredo, but with the ease and simplicity of a weeknight rescue meal. By cooking the pasta directly in the sauce, we not only save on cleanup, but we also unlock a secret of the culinary world. The starches from the pasta release into the liquid, becoming a natural, foolproof thickener that creates the most velvety, luscious sauce imaginable. It's a testament to the idea that the most elegant solutions are often the simplest.

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Prep Time 10 minutes

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Cook Time 20 minutes

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Servings 4 servings

🔪 The Alchemist's Pantry: Key Ingredients & Tools

For this recipe, the quality of your ingredients is paramount, as there are so few of them to hide behind. The primary tool for this magic is a single, large skillet or Dutch oven with a lid—at least 12 inches wide to give the pasta room to cook evenly.

• Freshly Grated Parmesan: This is non-negotiable. Pre-shredded cheeses are often coated with anti-caking agents that can make your sauce grainy. Grating your own from a block ensures a silky-smooth melt.
• Heavy Cream: For that essential, luxurious richness that defines a true Alfredo sauce.
• Chicken Broth: Use a good quality broth, as it forms the flavorful base in which our pasta will cook. Low-sodium is always a good choice to better control the final seasoning.

💡 Chef's Notes: Pro Tips & FAQs

How do I keep my sauce from breaking or getting grainy?▼

The secret is twofold: First, use freshly grated Parmesan cheese, not the pre-shredded kind. Second, and most importantly, remove the pan from the heat *before* stirring in the cream and Parmesan. The residual heat is more than enough to melt the cheese into a smooth, velvety sauce without causing it to separate.

Can I use a different type of pasta?▼

Absolutely. While fettuccine is classic, this method works beautifully with other shapes like penne, rotini, or farfalle. Just be aware that different shapes may require slight adjustments to the cooking time, so keep an eye on the pan and test for doneness.

What vegetables can I add to this dish?▼

This dish is a wonderful canvas. You could add steamed broccoli florets or a few handfuls of fresh spinach during the last few minutes of cooking, allowing them to wilt into the sauce. Sautéed mushrooms are also a marvelous addition.

The Full Step-by-Step Recipe is Below

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📖 The Method: The Complete One-Pan Chicken Alfredo Pasta Recipe

Ingredients

• 1 Tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 8 oz uncooked fettuccine pasta
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 Tbsp chopped fresh parsley, for garnish

Instructions

1 Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot pan in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside on a plate.
2 Reduce the heat to medium. Add the minced garlic to the pan and cook for about 30-60 seconds, until fragrant. Be careful not to let it burn.
3 Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan—this is pure flavor! Bring the broth to a simmer.
4 Add the uncooked fettuccine to the simmering broth. Submerge the pasta as much as possible. Let it cook, stirring occasionally, for about 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
5 Important: Turn off the heat. Immediately pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir continuously until the cheese is melted and a creamy, velvety sauce forms.
6 Return the cooked chicken to the pan and stir to combine, allowing it to warm through in the sauce.
7 Garnish generously with fresh parsley and serve immediately, with extra Parmesan on the side if desired.

🍽️ The Final Flourish: Plating & Serving

To serve, I recommend spooning the pasta into wide, shallow bowls to create a nest. Arrange the chicken pieces artfully on top and finish with a final sprinkle of fresh parsley and a crack of black pepper. This dish is a complete meal, but it pairs beautifully with a simple green salad with a bright vinaigrette to cut through the richness, or some crusty garlic bread to mop up every last bit of the divine sauce.

A Taste of Wisdom: Do not rush the final step. Allowing the cheese to melt with the residual heat of the pan is the key that unlocks the door to a perfectly smooth, unbroken sauce. Patience, even for a moment, is the secret ingredient.

💌 From Genevieve's Kitchen: A Final Word

There you have it—a masterpiece of flavor and efficiency, born from a single pan. I hope this recipe brings a touch of ease and a wealth of comfort to your table. Cooking, at its heart, is an act of love, and being able to create something so wonderful with such simplicity is a joy I am delighted to share with you. May your kitchen be filled with the wonderful aromas of garlic and cream, and your evenings with happy, satisfied smiles.