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5 from 1 vote

One Pan Chicken Alfredo Pasta

This One Pan Chicken Alfredo Pasta is a delicious and easy weeknight meal with chicken breast, fettuccine, and the easiest Alfredo sauce ever!
Course Main Course, Main Dish, Pasta
Cuisine American, Italian, North American, Restaurant-Style
Keyword Easy Fettuccine Alfredo, One Pan Chicken Alfredo Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 1058kcal
Author Chrissie

Ingredients

For the chicken:

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)
US Customary - Metric

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).

Nutrition

Serving: 1.5cups | Calories: 1058kcal | Carbohydrates: 87g | Protein: 56g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 38115mg | Potassium: 978mg | Fiber: 3g | Sugar: 30g | Vitamin A: 831IU | Vitamin C: 5mg | Calcium: 539mg | Iron: 4mg