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Make dinner easy and elegant with this one pan chicken alfredo. This recipe comes together in under 30 minutes and tastes better than restaurant alfredo!
I have been on an Italian food kick recently, and my whole family is loving it!
We’ve been eating all the pasta, homemade dutch oven pizza, and pesto recipes. It’s so fun and perfect for summertime!
I made a big batch of homemade alfredo sauce last week, and I knew I needed to whip up some chicken alfredo.
This recipe is super simple; it’s made in just one pan with a few staple ingredients! Chicken alfredo comes together amazingly fast, but it tastes like a special occasion meal.
If you like one pan meals that taste out-of-this-world delicious, definitely give this one a try.
Table of Contents
Why You’ll Love It
- This chicken Alfredo comes together in under 30 minutes! It’s the perfect meal for busy nights, and it tastes so good that everyone will think it took hours to make.
- One pan means fewer dishes! This recipe just dirties one cast iron skillet, so cleanup is a breeze.
- Chicken Alfredo is always a crowd-pleaser. The garlicky, creamy sauce, plenty of noodles, and perfectly-cooked chicken make this recipe a winner every time.
Ingredients
- Pasta: Fettuccini noodles are the classic choice for this dish, but you can substitute whichever noodle you prefer. I like to use homemade whole wheat noodles.
- Olive oil: You’ll need oil to cook the chicken — I recommend olive oil.
- Salt and pepper: For a simple chicken seasoning (more flavor will come from the sauce!).
- Chicken: You can use chicken breasts or thighs, cut into cubes.
Alfredo Sauce Ingredients
- Butter: Makes a rich and flavorful base for the sauce. Don’t substitute oil; it won’t be the same.
- Garlic: Plenty of garlic is essential for an Alfredo sauce! Use fresh garlic, not jarred or garlic powder.
- Heavy cream: The reason Alfredo sauce is so rich and delicious! It thickens a lot better than half and half or milk, so I recommend sticking with cream. If you need to substitute milk, stir some cream cheese into the sauce to thicken and add richness.
- Parmesan cheese: Freshly grated parmesan cheese is the best, but pre-grated will work too.
- Salt and pepper: You can add these to taste.
How to Make One Pan Chicken Alfredo
Step 1. Cook the fettuccine noodles according to the package directions. Drain and set aside.
Step 2. While the pasta cooks, dice the chicken into 1-inch cubes. Season with salt and pepper.
Step 3. Heat the olive oil in a large (12-inch) skillet over medium heat. Add the chicken and cook until browned and the internal temperature reaches 165°F. Remove the cooked chicken from the skillet and set it aside on a plate.
Step 4. In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Step 5. Slowly pour in the heavy cream while whisking. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce begins to thicken.
Step 6. Stir in the grated Parmesan cheese and continue to stir until the cheese is fully melted and the sauce is smooth.
Step 7. Remove the skillet from the heat. Add the cooked noodles and chicken back to the skillet and toss everything together until well coated in the sauce.
Recipe Tips
- Add the salt slowly. Alfredo sauce can quickly become too salty because of the Parmesan cheese.
- Don’t wipe out the pan between cooking the chicken and making the alfredo sauce! The process of scraping up the cooked chicken bits, called deglazing, adds a ton of flavor to the dish.
- Whenever possible, use freshly grated Parmesan. It melts more easily and creates a smoother, creamier sauce. Pre-shredded Parmesan can work in a pinch, but it may take a little longer to melt completely.
- Make sure you let the sauce thicken slowly and don’t let it boil. Boiling Alfredo sauce can cause it to separate, which leaves you with an oily, chunky sauce.
- Feel free to add more cream if your sauce comes out too thick. If it’s too thin, simply cook it longer until it thickens to your desired consistency.
Best Sides for Chicken Alfredo
Chicken Alfredo is a rich and satisfying main dish, so I like to keep the sides light and simple.
Roasted, boiled, or steamed vegetables are always delicious with chicken alfredo. My go-tos are boiled zucchini, savory boiled asparagus, or garlic parmesan brussel sprouts. A fresh green salad is another great way to add some veggies and keep it light.
If you’d like an appetizer to complete your meal, easy balsamic bruschetta is a must! It’s light and flavorful, and it pairs perfectly with pasta dishes. You could also serve up some cream cheese garlic bread, baked pizza rolls, or baked spinach artichoke dip to kick off a delicious dinner.
Frequently Asked Questions
Of course! If you don’t want chicken, you can substitute shrimp, steak, or a vegetarian protein option, like tofu.
Yes! Adding vegetables to the sauce is a great way to add extra flavor and nutrients. Mushrooms, sundried tomatoes, artichoke hearts, onions, or peas are great choices that complement the chicken alfredo very well. You can also top it with steamed or roasted veggies, like asparagus or broccoli.
The sauce and chicken are already gluten-free in this recipe, so all you need to do is substitute the noodles with your favorite gluten-free pasta!
You certainly can, but it’s not necessary. A simple salt and pepper seasoning will add enough flavor to the chicken and complement the Alfredo sauce perfectly.
Related Recipes
- Garlic Butter Shrimp Pasta
- Chicken Pesto Pasta Bake
- Stovetop Meatballs with Marinara Sauce
- The Best Venison Pasta Recipe
- Creamy Chicken Skillet
If you tried this One Pan Chicken Alfredo Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
One Pan Chicken Alfredo
Equipment
- 12" skillet
Ingredients
- 16 oz fettuccine pasta noodles
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 3-4 chicken breasts or thighs 1 1/2 pounds
For the Sauce:
- ¼ cup butter half a stick
- 4 cloves garlic minced
- 1½ cups heavy cream
- 1½ cups grated Parmesan cheese
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the fettuccine noodles according to the package directions. Drain and set aside.
- While the pasta cooks, dice the chicken into 1-inch cubes. Season with salt and pepper.
- Heat the olive oil in a large (12-inch) skillet over medium heat. Add the chicken and cook until browned and the internal temperature reaches 165°F. Remove the cooked chicken from the skillet and set it aside on a plate.
- In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Slowly pour in the heavy cream while whisking. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce begins to thicken.
- Stir in the grated Parmesan cheese and continue to stir until the cheese is fully melted and the sauce is smooth.
- Remove the skillet from the heat. Add the cooked noodles and chicken back to the skillet and toss everything together until well coated in the sauce.
Notes
- Add the salt slowly. Alfredo sauce can quickly become too salty because of the Parmesan cheese.
- Don’t wipe out the pan between cooking the chicken and making the alfredo sauce! The process of scraping up the cooked chicken bits, called deglazing, adds a ton of flavor to the dish.
- Whenever possible, use freshly grated Parmesan. It melts more easily and creates a smoother, creamier sauce. Pre-shredded Parmesan can work in a pinch, but it may take a little longer to melt completely.
- Make sure you let the sauce thicken slowly and don’t let it boil. Boiling Alfredo sauce can cause it to separate, which leaves you with an oily, chunky sauce.
- Feel free to add more cream if your sauce comes out too thick. If it’s too thin, simply cook it longer until it thickens to your desired consistency.
I can’t wait to make this this weekend!
Yay! I hope you love it. Let me know how it turns out!