One-Pot Chicken Alfredo Recipe

A Creamy Weeknight Chicken and Pasta Dish

“One pot” is music to the ears of a busy working mom. It means you’re cooking a homemade meal, but using minimal dishes so cleanup is easy. One-pot chicken Alfredo is even better, because it’s usually greeted with happy cheers from even the pickiest of eaters. A crusty loaf of bread to sop up the creamy sauce and a side salad makes this a complete meal that pleases the family any night of the week.

Total Time: 30 minutes| Prep Time: 20 minutes| Serves: 6


  • 1 1/2 pounds skinless, boneless chicken breasts
  • 2 tablespoons virgin olive oil
  • 1 teaspoon minced garlic
  • 4 cups chicken broth
  • 1 pound ziti or similar shaped pasta
  • 1 1/2 cups heavy whipping cream, warmed gently in the microwave
  • 1 cup shredded Parmesan
  • 1/4 cup chopped fresh Italian parsley (optional)
  • Salt and ground black pepper, to taste


  1. Chop the chicken into 1-inch pieces, and season lightly with salt and black pepper.
  2. In a large skillet over medium-high heat, add the olive oil. When the oil shimmers, add the chicken and saute until browned on all sides—4 to 5 minutes. Remove the chicken from the pan, and put it onto a plate.
  3. Turn the heat down to medium-low, and without washing the pan, add the garlic. Stir for about 30 seconds; do not let it brown or burn. 
  4. Add the chicken broth, and scrape the bottom to loosen the brown bits; they’ll flavor the sauce. Increase the heat to high.
  5. Let the broth simmer for 5 minutes. Add the pasta and cook for approximately 8 to 10 minutes, until the pasta softens.
  6. Stir in the warmed cream and the chicken, including any juices that are on the plate. Cover, and simmer on low for about 4 minutes longer, until the pasta is al dente and the chicken thoroughly cooked through.
  7. Add Parmesan cheese, and stir until thoroughly incorporated. Season with salt and pepper, to taste.
  8. Spoon onto serving plates and garnish with parsley, if desired. 

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