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This creamy Easy Chicken Alfredo recipe is literally the EASIEST pasta dish you will ever whip up. No need to boil the pasta separately, toss everything in one pan and in less than 20 minutes, dinner is served!
Cheesy, creamy, cozy and comforting–there is NOTHING like alfredo. Rich cream paired with garlic and parmesan, it’s the real deal.
And an easy, one pot, toss and go version of chicken alfredo? Well that is just heaven.
Big fan of one pot pastas over here and since this Creamy One Pot Pasta is a recent fan favorite as well as this Lemon Ricotta Pasta, I thought everyone could use and easy chicken alfredo recipe right about now.
Winter was made for foods that comfort the soul–and that is THIS.
Why This Recipe Works:
- Uses up leftovers. We almost ALWAYS have leftover chicken in the fridge at some point in the week. Using them up in this easy chicken alfredo recipe is perfect!
- So stupid simple. Toss everything in the pot, simmer and add parmesan. Anyone can handle that!
- Ready in 20 minutes. Seriously. Super quick.
- Delicious! The biggest reason of all to make anything!
Easy dinner has really never been this easy. Whip up a salad and grab a loaf of bread. Wine as well? Yes, please!
What you will need:
- I prefer thin spaghetti since it cooks quickly and you don’t need to cook anything too long in this chicken alfredo recipe. If you opt for a thicker pasta, like fettuccini, you will need to simmer the mixture a bit longer.
- Any leftover chicken will do. Rotisserie, chicken breast, you name it. Cleaning out the fridge is the name of the game here!
How to make this recipe:
I kid you not, there is nothing to this easy chicken alfredo recipe other than popping it all in the pot and cooking. Really, it’s that easy!
- Toss everything but the parmesan into a medium to large pan. (step 1)
- Stir everything to combine and try to get as much of the pasta into the liquid as possible. I break mine in half. (step 2)
- Heat at medium to bring to a light boil. When the liquid begins to boil, turn the heat down to medium low and allow to gently bubble for about 8-10 minutes or until pasta is al dente. If at any time the liquid begins to become too thick, add some extra broth. I often add couple extra splashes. (step 2)
- When the pasta is cooked al dente, remove the pot from the heat and stir in the parmesan to melt. You are seriously all set! (step 3)
Add an extra sprinkle of parmesan and some chopped parsley over top to garnish. If the sauce seems too thick, add more milk until desired thickness.
Enjoy–I am certain it tastes even better since it took so little of your energy to pull this one together!
Notes and Tips:
- You don’t want this chicken alfredo to ever get above at a low, gentle boil. The liquid will be absorbed too quickly into the pasta and cause the pasta to turn mushy. Plus it will scald the cream. Keep it low and slow when cooking. It is still a super quick recipe regardless!
- Make this meatless simply by skipping the chicken. Parmesan cheese technically does contain animal products so if you want the recipe completely vegetarian, find a vegetarian parmesan.
- I strongly urge you to use the heavy cream for the richest, most flavorful alfredo. I also prefer the whole milk, but if it is a matter of what you have, 2% or another milk should still be fine.
Check out the Web Story for this recipe too!
Try these other simple pasta recipes:
- Easy Ground Beef Pasta Skillet
- 15 Minute Tomato Basil Gnocchi
- Spicy Sun-Dried Tomato Pasta with Sausage
- Avocado Pesto Pasta
- The Easiest No Boil Lasagna
- Simple Chicken and Biscuits
- Pumpkin Ricotta Pasta Bake
- Easy Baked Pasta with Spinach
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Easy One Pot Chicken Alfredo
Ingredients
- 8 oz thin spaghetti
- 1½ -2 c cubed chicken (already cooked)
- 2 ½ – 3 c chicken broth (I prefer reduced sodium)
- ½ c heavy cream
- â…” c whole milk
- 3 T fresh parsley, chopped
- 3-4 garlic cloves, minced
- 1 T butter
- ½ tsp cracked pepper
- ½ tsp sea salt
- â…“ c grated parmesan cheese
Instructions
- In a large skillet or pan, combine 2½ cup broth, along with all other ingredients except the parmesan.
- Heat at medium to bring to a light boil. When the liquid begins to boil, turn the heat down to medium low to low and allow to gently boil for about 8-10 minutes or until pasta is al dente, stirring frequently. If at any time the liquid seems to be absorbing too quickly, add an extra splash or two of broth.
- When the pasta is cooked al dente, remove the pot from the heat and stir in the parmesan until sauce is creamy. Add extra milk if the sauce is too thick. Serve immediately with extra parmesan and a sprinkle of parsley.
Notes
- You don’t want this chicken alfredo to ever get above at a low, gentle boil. The liquid will be absorbed too quickly into the pasta and cause the pasta to turn mushy. Plus it will scald the cream. Keep it low and slow when cooking. It is still a super quick recipe regardless!
- Make this meatless simply by skipping the chicken. Parmesan cheese technically does contain animal products so if you want the recipe completely vegetarian, find a vegetarian parmesan.
- I strongly urge you to use the heavy cream for the richest, most flavorful alfredo. I also prefer the whole milk, but if it is a matter of what you have, 2% or another milk should still be fine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Doubled the whole thing and we had lots of leftovers. To make it easier, I poached my chicken in the chicken broth first. I put a cutting board right on the stovetop, pulled out each chicken breast to chop, then added them back with the rest of ingredients and continued on. It was so easy and so good. Everyone loved it and fought over leftovers. Mama won though and got the last of it today for lunch! : )
Yay Catherine!! Sounds like you won big time—family ate the meal happily and you got the leftovers. Couldn’t ask for more!! ????????????????