Description

A creamy, comforting one-pot chicken Alfredo pasta recipe perfect for a quick and delicious meal. Tender chicken breast is pan-seared to golden perfection, then simmered with fettuccine, milk, chicken broth, and a rich Alfredo sauce made from heavy cream and freshly grated Parmesan. This easy stovetop dish combines savory flavors and a luscious sauce, garnished with parsley for a fresh finish.

Ingredients

Scale

Chicken

200 g / 7 oz chicken breast, cut in half horizontally
Salt and pepper, to taste
1 tbsp olive oil

Pasta & Sauce

250 g / 8 oz fettuccine pasta
2 cups milk (any fat %)
1 1/2 cups chicken stock / broth
1 large garlic clove, minced
1/2 cup thickened / heavy cream
3/4 cup freshly grated Parmesan cheese
Parsley, for garnish

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Instructions

Season and cook chicken: Sprinkle salt and pepper on both sides of the chicken breasts. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 2 minutes per side until golden brown and cooked through. Remove chicken from skillet and let rest for 5 minutes before slicing.
Prepare pasta base: In the same skillet, add milk, chicken broth, and minced garlic. Bring mixture to a gentle simmer.
Add pasta to simmer: Add the fettuccine pasta to the simmering liquid. Stir and move pasta around every 30 seconds to prevent sticking. Continue cooking until pasta begins to soften, about 3 minutes.
Simmer pasta: Reduce heat to medium and stir the pasta every couple of minutes. At around 9 to 10 minutes, the pasta should be almost cooked but still have liquid covering the base of the skillet.
Add cream and cheese: Stir in the heavy cream and freshly grated Parmesan cheese. Mix well to combine with the pasta and simmer for approximately 2 minutes, stirring occasionally, until the sauce thickens and pasta is fully cooked. If the sauce becomes too thick or gluggy, add a splash of hot water to loosen it back to a silky consistency.
Finish and serve: Adjust seasoning with salt and pepper to taste. Return sliced chicken to the skillet if desired or plate pasta and top with chicken. Garnish with fresh parsley and additional Parmesan before serving immediately.

Notes

This recipe works well with any type of cream, including light cream; richer cream yields a creamier sauce.
Freshly grated Parmesan melts better into the sauce compared to pre-grated store-bought cheese, which may result in grainy texture.
Remove the pasta from heat while still saucy, as the sauce can evaporate quickly while plating.
Cooking chicken separately and resting it before slicing keeps it juicier and visually appealing with a golden crust.
If your skillet has stuck brown bits, scraping them off can help keep the Alfredo sauce white and smooth.
Clear chicken stock makes a whiter sauce; avoid cloudy broths for best results.
If pasta is undercooked or sauce too thick, add a bit of hot water and continue cooking until desired consistency and tenderness are reached.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 110 mg