This One Pan Chicken Alfredo Pasta is a delicious and easy weeknight meal made with simple pan fried chicken breast, pasta, and the easiest homemade Alfredo sauce!
Fettuccine Alfredo is a classic restaurant-style meal that can be intimidating to make at home. This One Pan Chicken Alfredo Pasta is a simple homemade version of the restaurant classic that’s unbelievably simple to make in only one pan! It’s packed with all those classic creamy Italian flavours, it’s topped with grilled chicken, and it makes a delicious restaurant-quality meal that’s on the table in about 30 minutes!
Ingredients for One Pan Chicken Alfredo Pasta
- olive oil
- salt and pepper
- garlic powder
- chicken breasts
- lemon juice
- minced garlic
- white wine
- fettuccine noodles
- chicken stock
- heavy cream
- fresh parmesan cheese
- fresh parsley (optional)
How to Make One Pan Chicken Alfredo Pasta
Time needed: 30 minutes
- Butterfly your chicken breasts.
Slicing the chicken breasts in half creates 6 thin filets and reduces the cooking time. Don’t forget to season on all sides!
- Pan-fry the chicken first.
Cooking the chicken first creates so much flavour because pan-frying leaves a layer of caramelization in the bottom of the pan.
- Deglaze the pan for flavour.
Add the lemon juice, garlic and wine to scrape up all the caramelized bits off the bottom of the pan.
- Choose a high quality pasta.
My favourite brand is Barilla because it has just the right amount of starch for one-pot pastas like this one.
- Cook the pasta.
Add the pasta and stock, making sure all the pasta is covered in liquid. Stir once or twice as the pasta cooks to prevent it from clumping.
- Add the dairy after cooking.
If you add the cream and parmesan while the liquid is boiling the mixture will curdle and you’ll be left with a mess. For the perfect velvety sauce, add the dairy while the mixture is hot but off the heat of the stovetop.
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Can I make Dairy-Free Fettuccine Alfredo?
Yes! Instead of adding heavy cream and parmesan cheese, simply add your favourite dairy-free heavy cream alternative (coconut cream or soy-based cooking creams work well) and dairy-free parmesan cheese alternative. While the texture won’t be exactly the same (dairy-free cheese doesn’t melt and become as creamy as dairy-based cheeses), it will still be delicious!
Can I make the recipe Vegetarian?
Yes! Simply swap the chicken stock for vegetable stock and serve this recipe without the grilled chicken.
Looking for more restaurant-quality meals? Try this Lobster Mac and Cheese recipe, this Mushroom Risotto recipe, or this Eggplant Parmesan recipe.
I hope you love this easy pasta recipe as much as we do! Let me know in the comments below, what’s your favourite easy meal for a busy weeknight? I’d love to know!
Looking for other easy weeknight meal recipes? You’ll LOVE these!
- Easy Pasta Primavera
- Creamy Enchilada One Pot Pasta
- Crispy Oven Fried Chicken
- Skillet French Onion Stuffed Chicken
- Skillet Pesto Caprese Stuffed Chicken Breasts
- Chicken Breasts with White Wine Mushroom Sauce
LOOKING FOR MORE EASY WEEKNIGHT MEAL IDEAS?
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One Pan Chicken Alfredo Pasta
Recipe: Ingredients
For the chicken:
- 2 tablespoons olive oil
- salt and pepper
- 1/2 teaspoon garlic powder
- 3 chicken breasts
For the pasta:
- 1 teaspoon olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic finely minced
- a pinch or two of salt
- 4 tablespoons white wine (substitute chicken stock, if desired)
- 1 pound fettuccine noodles
- 4 cups chicken stock
- 1 cup heavy cream
- 1 1/4 cup freshly grated Parmesan cheese
- cracked black pepper and chopped parsley for serving (optional)
Recipe: Instructions
For the chicken (optional):
- Heat a large skillet over medium-high heat and add the olive oil.
- Season the chicken breasts with salt and pepper on all sides and rub the garlic powder onto the chicken breasts on all sides as well.
- Add the chicken breasts to the pan and cook the chicken breasts for at least 5 minutes per side (depending on the thickness of the chicken breasts, you might need to cook the chicken breasts for up to 7 or 8 minutes per side) until they're cooked through to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
- Remove the chicken from the pan once it's cooked through. Place it on a plate and set aside, covering it with foil.
For the pasta:
- Add the olive oil and lemon juice to the pan.
- Add the minced garlic and a pinch or two of salt, and saute just until the garlic is soft and fragrant.
- Add the wine and scrape any brown bits off the bottom of the pan from cooking the chicken.
- Break the fettuccine noodles in half and add the noodles into the pan, along with the stock, making sure the noodles are covered by the liquid.
- Add a lid to the pan and cook for about 8-9 minutes (according to the pasta package directions for al dente), stirring about twice during the cooking time to prevent the noodles from clumping. You may need to turn the heat to medium while cooking (depending on your stovetop).
- Once the pasta has cooked through and most of the liquid has been absorbed, remove the lid and add the cream and Parmesan cheese.
- Use a pair of tongs to toss the noodles, helping them separate. As you toss a creamy sauce will form as any liquid left in the pan will mix with the cream and the Parmesan as it melts.
- Serve the pasta immediately in its sauce. Slice the chicken breasts and add 1/2 breast to each serving on top of the pasta. Top with some freshly cracked black pepper and chopped fresh parsley (optional).
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I am lactose intolerant. what do you suggest as a substitute for the heavy cream?
You can use oat cream or almond cream.
This recipe is so delicious! The instructions are well presented too. My husband claims it is better than the Alfredo dish at a popular restaurant in our city! Thanks so much. We love this. Gail Hall, Ottawa, Ontario, Canada
We’re very happy to hear that! Thank you for taking the time to leave your feedback.