One Pot Chicken Fettuccine Alfredo

It’s so easy to make Chicken Fettuccine Alfredo from scratch – just one pot and a few simple ingredients are all you need! This dish comes out incredibly creamy and flavorful, perfect for a comforting family dinner.

There’s something about the combination of chicken and pasta that just works, does’t it? A crispy Chicken Parmesan over a plate of steaming spaghetti, Lemon Chicken over buttered noodles… Or a creamy Tuscan Chicken Pasta, they are just so delicious.

And while I do like plain Fettuccine Alfredo as a side, sometimes it’s nice to be able to make a full dish in a single pot. Which is exactly where this recipe here comes into play, so let’s make it!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Fettuccine: Use any pasta you like, although the exact type can affect how saucy the dish is (depending on how liquid much the pasta soaks up during cooking).
• Parmesan cheese: Freshly grated melts best into the sauce, but between you and me… I’ll take some unmelted cheese in my pasta on a busy weeknight with no complaints.
• Broth: Chicken broth works best, although you can use vegetable broth or a chicken bouillon cube with water in a pinch. I do not recommend beef broth in this recipe.
• Milk: Whole milk is best, the less fat content, the less rich the sauce. Skim milk yields a thin sauce, but if you absolutely need to cut back on fat… Go for it, it’s still a decent meal.
• Cream: This is optional for a richer sauce, you can use more milk instead or just skip it.

How to make One Pot Chicken Fettuccine Alfredo

1. Brown the chicken in oil in a large, deep skillet. Season with salt, pepper and garlic powder as it cooks.

Note: The chicken doesn’t need to cook through yet, it will simmer in the sauce later. Make sure you don’t overcook it at this point, or it will end up dry.

2. Add the broth and milk, scraping any browned bits off the bottom of the pan. Bring to a boil.

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3. Add the dry fettuccine to the pan. You will need to toss/stir a few times over the first few minutes, to make sure the pasta is separated so it cooks evenly. Reduce the heat to a simmer and simmer until the pasta is nearly done.

4. Stir the cream (if using) into the dish, then simmer for 2-3 more minutes until the pasta is perfectly done. Stir in parmesan cheese, then serve immediately sprinkled with parsley and additional parmesan, if you like!

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Recipe tips

• The chicken doesn’t need to cook through when you’re browning it, it will cook in the sauce. In fact it will turn out juicier if you avoid browning it for too long!
• Please do NOT pre-cook the pasta, it really does go in dry!
• The exact brand/type of pasta you use will dictate how much liquid you need. If you notice your pasta looking very dry, add a few splashes of milk. If it comes out overly soupy, you can try stirring in a slurry of 1 teaspoon cornstarch and 1 tablespoon cold milk, then simmer it for 1-2 more minutes until thickened.
• The pasta tends to take a few minutes longer than the package indicates in this recipe, which is perfectly normal. Just make sure you catch it before it turns mushy.
• The dish is quite saucy when the pasta is done, but it continues to soak up liquid as long as it’s hot. I recommend serving it quickly once it’s done for the best texture.

Tips for leftovers

Place leftovers in an airtight container and refrigerate for up to 3 days.

Either reheat gently on the stove until fully heated, in a wide pan with a few splashes of milk or broth added.

OR place in a casserole dish with ¼ – ½ cup of milk stirred in (exact amount depending on amount of leftovers). Sprinkle with mozzarella cheese and grated parmesan, then bake at 375°F for 20-30 minutes, until fully heated through and bubbly.

Serving ideas

We enjoy this dish as a full meal, with a side of vegetables or a salad.

Some of our favorite sides here are:

• Air Fried Asparagus or Roasted Asparagus
• Sautéed Green Beans
• Air Fryer Broccoli or Roasted Broccoli
• Cherry Tomato Salad
• Cucumber Tomato Avocado Salad
• Mixed salad greens with Balsamic Vinaigrette or White Balsamic Vinaigrette

More one pot pasta recipes

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

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