Easy One Pot Chicken Alfredo

5 from 5 votes

Easy One Pot Chicken Alfredo

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!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

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
⅔ c whole milk
3 T fresh parsley, chopped
3-4 garlic cloves, minced
1 T butter
½ tsp cracked pepper
½ tsp sea salt
⅓ 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