Let’s be real—some nights, you want the comfort of a rich, creamy Alfredo without the mountain of dishes that usually comes with it. That’s where this Simple One-Skillet Chicken Alfredo Pasta swoops in like a culinary superhero. Imagine tender bites of golden-seared chicken tangled in silky fettuccine, all coated in a Parmesan-laced cream sauce so luxurious it could make a weeknight feel like a date night. And the best part? It all happens in one pan. No boiling pasta in a separate pot, no juggling timers—just pure, uncomplicated deliciousness.
Why This Recipe Works
- One pan to rule them all: Cook everything—chicken, pasta, sauce—in a single skillet. Your future self (the one who doesn’t have to scrub three pots) will thank you.
- Creamy without the fuss: No roux, no lumps—just a velvety sauce that clings to every noodle like it was meant to be.
- Flexible as your favorite sweatpants: Swap in veggies, gluten-free pasta, or even shrimp. It’s forgiving like that.
- Faster than takeout: From fridge to fork in 40 minutes flat.
The Story Behind the Sauce
Alfredo sauce was born in Rome, where a chef named Alfredo di Lelio famously wooed diners with nothing more than butter, Parmesan, and a whole lot of charm. Our version keeps that indulgent spirit but ditches the fuss—adding cream for extra silkiness and a one-pan method that’s pure modern magic.
Essential Ingredients & Tools
For the Chicken
- 1 lb (450g) boneless, skinless chicken breasts, cubed (think bite-sized, like the pieces you’d stab eagerly with a fork)
- ½ tsp salt (the unsung hero of flavor)
- ¼ tsp black pepper (freshly ground if you’re feeling fancy)
- 1 tbsp olive oil (or butter, if you’re in the mood for extra richness)
For the Sauce
- 2 tbsp unsalted butter (because everything starts with butter)
- 3 garlic cloves, minced (measure with your heart—I won’t judge)
- 2 cups (480ml) chicken broth (homemade or store-bought, no stress)
- 1 cup (240ml) heavy cream (this is where the magic happens)
- 1 cup (100g) grated Parmesan (the real stuff, not the dusty green can)
For the Pasta
- 8 oz (225g) fettuccine, broken in half (yes, breaking pasta is allowed—we’re rebels here)
- 2 tbsp fresh parsley (optional, but it adds a pop of color and freshness)
Tools You’ll Need
- A trusty 12-inch deep skillet with a lid (this is your workhorse)
- Tongs (for flipping chicken like a pro)
- A wooden spoon (for stirring and scraping up all those tasty browned bits)
- Measuring cups/spoons (unless you’re the eyeballing type—I see you)
Serves: 4 | Prep: 15 min | Cook: 25 min | Total: 40 min
How to Make Simple One-Skillet Chicken Alfredo Pasta
- Sear the Chicken Like You Mean It
Pat those chicken cubes dry with a paper towel—this is the secret to a golden crust, not a sad steam. Toss them with ½ tsp salt and ¼ tsp black pepper, then heat 1 tbsp olive oil in your skillet over medium-high until it shimmers like a desert mirage. Add the chicken in a single layer (crowding the pan is the enemy of crispiness—work in batches if needed). Sear for 5–6 minutes, flipping once, until they’re bronzed and beautiful. Remove them to a plate; they’ll keep cooking gently from residual heat (a trick called carryover cooking that ensures juicy meat). - Build the Flavor Foundation
In the same skillet (don’t you dare wash it—those browned bits are flavor gold), melt 2 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and let it sizzle for just 1 minute until it’s fragrant but not browned (burnt garlic is bitter, and we’re not here for bitterness). Use your wooden spoon to scrape up the fond (those delicious browned bits stuck to the pan)—they’re the backbone of your sauce. - Cook the Pasta Right in the Sauce
Pour in 2 cups (480ml) chicken broth, stirring to dissolve all that flavorful fond. Add 8 oz (225g) broken fettuccine, nudging it down to submerge. Cover and let it simmer for 12 minutes, stirring occasionally to prevent sticking. The pasta will drink up the broth while releasing starch, which thickens the sauce naturally—no flour needed. - Emulsify the Sauce Like a Pro
Reduce the heat to low. Off the heat, stir in 1 cup (240ml) heavy cream and 1 cup (100g) grated Parmesan (key move: grate it fresh—pre-shredded cheese has anti-caking agents that can make your sauce grainy). Stir in a figure-8 motion to coax the sauce into a silky emulsion. - Bring It All Together
Return the chicken to the skillet, stirring gently to coat everything in that luscious sauce. Let it sit for 2 minutes—this lets the sauce cling to the pasta like a cozy blanket. Sprinkle with 2 tbsp fresh parsley if you’re feeling fancy.
Pro Technique
Freshly grated Parmesan melts like a dream because it hasn’t been coated in cellulose (the stuff that keeps pre-shredded cheese from clumping). Add it off the heat and stir like you’re whisking clouds—the residual warmth will emulsify the sauce without turning it into a grainy mess. If the sauce seems thin, let it rest; pasta keeps absorbing liquid like a sponge.
Storage & Freshness Guide
- Fridge: Cool leftovers within 2 hours and store in an airtight container for up to 3 days. Press a piece of parchment paper directly onto the surface to prevent a skin from forming.
- Reheat: Gently warm in a skillet with a splash of milk or broth. Microwaving risks overcooking the sauce—if you must, use 50% power in short bursts.
- Freezing: Dairy-based sauces like Alfredo tend to separate when frozen. If you’re determined, stir vigorously while reheating and add a fresh sprinkle of Parmesan to revive the texture.
Ingredient Variations and Their Impact
- Gluten-free: Use chickpea pasta and add an extra ¼ cup broth—it’s thirstier than regular pasta.
- Lighter: Swap heavy cream for half-and-half or evaporated milk. For stability, whisk in a cornstarch slurry.
- Veggie-packed: Stir in baby spinach or sautéed mushrooms with the garlic. Roasted Cherry Tomatoes add a bright finish.
- Seafood: Replace chicken with shrimp or scallops—just cook until opaque (2–3 minutes). A squeeze of lemon zest at the end is chef’s kiss.
Perfect Pairings
Complementary Dishes
- Garlic Bread: The ultimate sauce-mopper. Toast with butter, garlic, and parsley for extra flair.
- Arugula Salad: Peppery greens with lemon vinaigrette cut through the richness.
Drinks
- Chardonnay: Choose an oaked version to mirror the sauce’s buttery notes.
- Sparkling Water with Citrus: Effervescence cleanses the palate between bites.
Something Sweet
- Lemon Sorbet: The tartness resets your taste buds after a creamy meal.
- Dark Chocolate Truffles: A single piece provides a bittersweet finish without overwhelming richness.
FAQs
- Q: Can I use milk instead of cream?
A: Heavy cream is your best bet for richness. Milk can curdle—half-and-half is a safer light option. - Q: Why is my sauce clumpy?
A: Did you use pre-shredded cheese? That’s likely the culprit. Freshly grated Parmesan melts smoothly. - Q: Can I add broccoli?
A: Absolutely! Toss in steamed florets with the chicken at the end.
Simple One-Skillet Chicken Alfredo Pasta: A Creamy, Effortless Dinner That Feels Like a Hug in a Bowl
Recipe Controls
Whip up this Simple One-Skillet Chicken Alfredo Pasta for a creamy, no-fuss dinner in 40 minutes. One pan, zero stress—just pure comfort. Get the recipe now!
Ingredients
For the Chicken
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1 lb boneless, skinless chicken breasts (450g, cubed)
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½ tsp salt
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¼ tsp black pepper
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1 tbsp olive oil
For the Sauce
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2 tbsp unsalted butter
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3 garlic cloves (minced)
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2 cups chicken broth (480ml)
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1 cup heavy cream (240ml)
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1 cup grated Parmesan (100g)
For the Pasta
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8 oz fettuccine (225g, broken in half)
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2 tbsp fresh parsley
Instructions
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Pat chicken dry, season with salt and pepper. Heat oil in skillet over medium-high. Sear chicken 5–6 minutes, then remove.01
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Melt butter in same skillet. Add garlic, cook 1 minute. Scrape up browned bits.02
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Add broth and pasta. Cover, simmer 12 minutes, stirring occasionally.03
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Reduce heat to low. Off heat, stir in cream and Parmesan until smooth.04
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Return chicken to skillet. Let rest 2 minutes. Garnish with parsley.05
