This one pot chicken alfredo is creamy, garlicky penne with golden pieces of chicken, all made in a single pot. It is sized for two, so the sauce, the pasta and the chicken fit in one small saucepan and dinner is ready in about 40 minutes. The pasta cooks right in the broth and cream, and the starch it releases thickens the sauce on its own, so there is no separate pot of boiling water and no roux. I kept the chicken on the side while the pasta simmers, so it goes back in tender instead of tough.
Why you’ll like it
- One pot to wash: the chicken, the sauce and the pasta all cook in the same pan.
- Two bowls, no leftovers to manage: 4 ounces of penne and one chicken breast make dinner for two.
- Naturally creamy: the pasta starch thickens the broth and cream into a silky sauce.
- Tender chicken: it is browned first, set aside, and folded back in at the end.
- Pantry-friendly: broth, cream, pasta, garlic and a block of Parmesan do most of the work.
What makes it work
Pasta cooked in the sauce. When dry pasta simmers in a measured amount of broth and cream, it absorbs the liquid and releases starch as it softens. That starch is what turns the liquid into a creamy sauce that clings to every piece, the same way pasta water helps a sauce in a traditional recipe.
Browning the chicken first. A few minutes in hot oil gives the chicken color and leaves browned bits in the pot that flavor the sauce. Taking the chicken out before the pasta goes in keeps it from simmering the whole time and turning dry.
Parmesan off the heat. Cheese stirred into a bubbling sauce can tighten and turn grainy. Pulling the pot off the burner first lets the Parmesan melt smoothly.
A short rest. Two minutes of standing time lets the sauce settle and thicken slightly before you serve it.
How it is sized for two
Most one pot chicken alfredo recipes cook a half pound to a full pound of pasta for four to six people. Here, 4 ounces of penne cooks in 1 cup of broth and 1/2 cup of cream, half of a four-serving batch. The smaller amount of liquid would spread thin in a wide pot, so a 3-quart saucepan or a deep 10-inch skillet works best: the pasta stays submerged and the liquid lasts until the penne is tender.
Because a small pot can lose liquid a little faster, keep the broth carton nearby. If the pan looks dry before the pasta is done, a splash more broth keeps everything moving.
Ingredients for one pot chicken alfredo
Exact amounts are in the recipe card below. A few notes help with shopping and swaps.
- Chicken breast: one large breast, about 10 ounces, cut into 3/4-inch pieces so it browns quickly and evenly.
- Penne: short pasta stirs easily in a small pot. Fettuccine works too if you break it in half.
- Chicken broth: low-sodium broth keeps the salt level in check once the Parmesan goes in.
- Heavy cream: 1/2 cup gives a rich, classic alfredo texture. Milk works for a lighter sauce.
- Parmesan: grate it finely from a block. Pre-shredded cheese often contains anti-caking agents that keep it from melting as smoothly.
- Butter and garlic: a tablespoon of butter and two cloves of garlic give the sauce its familiar alfredo flavor.
- Parsley: optional, for a little color and freshness.
How to make one pot chicken alfredo
- Brown the seasoned chicken until it reaches 165°F, then set it aside.
- Cook the butter and garlic briefly.
- Add the broth, cream and penne and simmer, covered, until tender.
- Stir in the Parmesan off the heat and return the chicken.
- Rest for 2 minutes and serve.
Step-by-step notes
Browning the chicken. Spread the pieces out and let them sit for a minute or two before stirring so they brown. After 6 to 8 minutes they should be golden and read 165°F in the thickest piece.
Simmering the pasta. Once the liquid boils, cover the pot and turn the heat down to a steady simmer. Stir every few minutes, scraping the bottom, so the penne does not stick. After 15 to 20 minutes the pasta should be tender with a slight bite and the liquid should look like a loose, creamy sauce.
Finishing. Take the pot off the heat before adding the Parmesan, then stir until it melts. Fold the chicken back in with its juices. The sauce will look a little loose at first and thicken as it stands for 2 minutes.
Tips for the best results
- Grate the Parmesan before you start so it is ready the moment the pasta is done.
- Stir often during the simmer; a small pot of cream and pasta can catch on the bottom.
- Keep a little extra broth nearby in case the pan gets dry.
- Taste before adding salt at the end; Parmesan and broth are already salty.
- Serve right away, while the sauce is creamy and glossy.
Variations
- Lighter sauce: use milk instead of heavy cream. The sauce will be thinner, so let it stand a little longer before serving.
- Fettuccine: break it in half so it fits the pan and stir often so the strands do not stick together.
- Sauce too thick: stir in a splash of warm broth or milk until it loosens to the texture you like.
What to serve with it
A creamy bowl of pasta is an easy way to make an ordinary night feel a little cozy, and this one comes together fast enough for a weeknight.
- A simple green salad with a lemony dressing to balance the richness.
- Roasted or steamed broccoli on the side.
- Garlic bread or a warm baguette.
- If you like one-pot dinners, the one pot chicken and rice for two is another easy pick.
Storage and reheating
Cream sauces are best fresh, but leftovers keep for a short while. Refrigerate them within 2 hours in a covered container and eat them within 2 to 3 days. Reheat gently on the stovetop with a splash of broth, milk or cream, stirring, until hot throughout, 165°F. The extra liquid brings the sauce back to creamy.
One pot, two bowls and a creamy pasta dinner without the extra dishes. Grab the Parmesan and enjoy it while it is hot.
Frequently asked questions
What if my Alfredo sauce is too thick?
Stir in a splash of warm broth or milk, a little at a time, until it loosens. The sauce also thickens as it cools, so add liquid just before serving.
Can I make one-pot chicken Alfredo pasta ahead?
It is best made fresh, because the pasta keeps absorbing the sauce as it sits. If you make it ahead, reheat it gently with a splash of broth or cream to bring back the creamy texture.
How do I store leftover chicken alfredo?
Refrigerate it within 2 hours in a covered container and eat it within 2 to 3 days. Reheat gently with a splash of liquid until it reaches 165°F.
Can I use milk instead of heavy cream?
Yes. Milk makes a lighter, thinner sauce; let the pasta stand a little longer so it can thicken before you serve it.
Print
One Pot Chicken Alfredo for Two
- Total Time: 40 minutes
- Yield: 2 servings
Description
One pot chicken alfredo for two: browned chicken, garlic butter, and penne simmered in broth and cream, finished with Parmesan in one small pot.
Ingredients
- 1 large boneless skinless chicken breast (about 10 ounces), cut into 3/4-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth, plus a splash more if needed
- 1/2 cup heavy cream
- 4 ounces dry penne pasta
- 3/4 cup finely grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Season the chicken with the salt and pepper. Heat the oil in a 3-quart saucepan or deep 10-inch skillet over medium-high heat. Add the chicken and cook, stirring now and then, for 6 to 8 minutes, until browned and cooked to 165°F. Move it to a plate.
- Lower the heat to medium, add the butter and garlic and stir for about 30 seconds, until fragrant.
- Pour in the broth and cream, scraping up the browned bits, and add the penne. Bring to a boil, then cover, lower the heat to a steady simmer and cook for 15 to 20 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has thickened into sauce. Add a splash of broth if the pan looks dry before the pasta is done.
- Take the pan off the heat. Stir in the Parmesan until melted and smooth, then return the chicken and any juices.
- Let it stand for 2 minutes to thicken slightly, sprinkle with parsley and serve.
Notes
Equipment: 3-quart saucepan or deep 10-inch skillet with a lid, wooden spoon, instant-read thermometer
- If the sauce gets too thick, stir in a splash of warm broth or milk until it loosens.
- Milk can replace the heavy cream for a lighter sauce; it will be thinner, so let it stand a little longer.
- Grate the Parmesan finely from a block; it melts more smoothly than pre-shredded cheese.
- Fettuccine works too: break it in half so it fits the pan and stir often so it does not clump.
- Doneness: The chicken is done at 165°F; the pasta is done when tender with a slight bite and coated in a creamy sauce.
- Refrigerate leftovers within 2 hours in a covered container and eat within 2 to 3 days. Reheat gently with a splash of broth, milk or cream, stirring, until hot throughout (165°F).
- Cook the chicken to 165°F.
- Do not leave the pasta at room temperature for more than 2 hours.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
