This creamy, comforting Easy Chicken Alfredo is one of the simplest pasta dinners you can make. It’s a true one-pot recipe — no need to boil pasta separately. Combine the ingredients in a single pan, simmer until the pasta is tender, stir in the parmesan, and dinner is ready in about 20 minutes. Perfect for busy weeknights.
Rich, cheesy, and garlicky — classic Alfredo is irresistible. This one-pot version keeps all that flavor while cutting down prep and cleanup.
If you enjoy one-pot pastas, this recipe fits right in. It’s quick, flexible, and forgiving, making it a great way to use leftover chicken or adapt with extra vegetables.
Why We Love This Easy Chicken Alfredo Recipe
Uses leftovers. Rotisserie or baked chicken from earlier in the week turns this into a fast, satisfying meal.
So simple. Everything cooks together in one pot — stir, simmer, add cheese, and serve.
Ready in ~20 minutes. A quick, stress-free dinner that’s perfect for busy evenings.
Comforting and delicious. Cream, garlic, and parmesan make a rich sauce that everyone loves.
Ingredient Notes
See the recipe card below for exact amounts.
- Spaghetti works best because it cooks quickly and fits easily in a pan. If you use thicker noodles like fettuccine, plan for a little more simmering time.
- Any cooked chicken is fine. Leftover rotisserie, grilled, or roasted chicken all work equally well.
- Fresh garlic gives the best flavor; use minced garlic rather than garlic powder when possible.
Ways to Vary This Recipe
- Add vegetables. Stir in baby spinach at the end for a quick green boost, or sauté mushrooms, bell peppers, or small broccoli florets before adding the liquid.
- Fresh herbs and seasoning. Finish with chopped basil, extra parsley, or a sprinkle of Italian seasoning for an extra layer of flavor.
Step-By-Step Instructions
Step 1: In a large skillet or wide pot, combine the chicken broth, pasta, cubed cooked chicken, minced garlic, butter, milk, cream, parsley, salt, and pepper. Stir to help the pasta submerge in the liquid; break long noodles in half if needed. Heat over medium until the mixture reaches a gentle boil. Reduce heat to medium-low and let it simmer, stirring frequently, until the pasta is al dente — about 8–10 minutes. If the liquid is absorbed too quickly, add a splash more broth.
Step 2: When the pasta is al dente, remove the pan from heat and stir in the grated parmesan until the sauce becomes creamy. If the sauce is too thick, add a little more milk or broth to reach the desired consistency. Serve immediately with extra parmesan and a sprinkle of chopped parsley.
Recipe Tips
- Keep the simmer gentle. Avoid a vigorous boil — too much heat can overcook the pasta and cause the cream to scald. Low and slow yields a creamy sauce and perfectly cooked noodles.
- Make it vegetarian. Omit the chicken. If you need the recipe fully vegetarian, choose a vegetarian parmesan alternative.
- Use heavy cream for richness. Heavy cream adds the best texture and flavor; whole milk is fine if preferred, and 2% will work in a pinch.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave with an extra splash of broth or cream to loosen the sauce. Freezing is not recommended because pasta texture deteriorates after thawing.
Try these other simple pasta recipes:
- Easy Ground Beef Pasta Skillet
- 15-Minute Tomato Basil Gnocchi
- Spicy Sun-Dried Tomato Pasta with Sausage
- The Easiest No-Boil Lasagna
- Simple Chicken and Biscuits
- Pumpkin Ricotta Pasta Bake
- Easy Baked Pasta with Spinach
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Easy One-Pot Chicken Alfredo
Ingredients
- 8 oz thin spaghetti
- 1½–2 cups cubed cooked chicken
- 2½–3 cups chicken broth (reduced sodium preferred)
- ½ cup heavy cream
- ⅔ cup whole milk
- 3 Tbsp fresh parsley, chopped
- 3–4 garlic cloves, minced
- 1 Tbsp butter
- ½ tsp cracked pepper
- ½ tsp sea salt
- ⅓ cup grated parmesan cheese
Instructions
- In a large skillet or pan, combine 2½ cups broth with the pasta, cooked chicken, cream, milk, butter, garlic, parsley, salt, and pepper. Stir to combine and help the pasta sit in the liquid.
- Heat over medium until the mixture comes to a gentle boil. Reduce heat to medium-low and simmer, stirring frequently, until the pasta is al dente, about 8–10 minutes. Add a splash or two of broth if the liquid is absorbing too quickly.
- Remove from heat and stir in the parmesan until the sauce is creamy. Add extra milk or broth if needed to reach the desired consistency. Serve immediately with extra parmesan and chopped parsley.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a splash of broth or cream to loosen the sauce. Freezing is not advised due to texture changes.
Cooking temperature: Keep the pot at a low, gentle simmer so the pasta cooks evenly and the cream doesn’t scald.
Vegetarian option: Skip the chicken. Choose vegetarian parmesan if you want the dish entirely vegetarian.
For best results: Use heavy cream for the richest sauce; whole milk works well too.
Nutrition
Carbohydrates: 48 g
Protein: 23 g
Fat: 23 g
Nutrition information is an approximation.
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