One Pot Chicken Alfredo

This One Pot Chicken Alfredo is the kind of weeknight dinner that feels indulgent but comes together without drama. Tender pieces of chicken, silky sauce, and bowtie pasta all get cozy in a single skillet for minimal cleanup and maximum comfort. It’s creamy, bright with a little fresh parsley, and made with simple ingredients you probably already have in the pantry. Follow the step-by-step directions below for a reliably delicious dinner that’s ready in about 30 minutes.

Why you’ll love this One Pot Chicken Alfredo

• Simple prep: The recipe uses one pan from start to finish—less dishes, less fuss.
• Everyday ingredients: No specialty items required. The sauce gets its creaminess from reduced-fat cream cheese and Parmesan for a rich texture without heavy cream.
• Family-friendly: Bowtie pasta is fun to eat and holds sauce nicely, making it a hit with kids and adults alike.
• Customizable: Add vegetables or swap the protein easily. The structure of the recipe is forgiving.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 Tbsp olive oil
• 3 cloves minced garlic
• 1/4 c. all purpose flour
• 2 c. chicken broth
• 2 c. 2% milk
• 1/2 tsp seasoned salt
• 2 c. bowtie pasta uncooked
• 2 oz reduced-fat cream cheese
• 1/4 tsp pepper
• 1/2 c. freshly grated Parmesan cheese
• Fresh parsley for garnish

Cook’s Notes

Use a large, deep skillet or sauté pan with a tight-fitting lid so there’s room for the pasta to cook in the sauce. If your chicken breasts are thick, slice them in half horizontally to make even cutlets so they cook quickly and evenly. Keep the heat moderate when you add the milk to avoid scorching. Freshly grated Parmesan melts better than pre-grated, so grate your cheese if you can.

Step-by-step Directions

1. Prepare the chicken: Pat the 1 lb boneless skinless chicken breasts dry with paper towels. If the breasts are uneven in thickness, slice each one horizontally to create thinner cutlets so they cook more evenly.
2. Season the chicken lightly with the 1/2 tsp seasoned salt and the 1/4 tsp pepper so each piece has a bit of flavor before cooking.
3. Heat the pan: Place a large skillet over medium-high heat and add 2 Tbsp olive oil. Allow the oil to shimmer but not smoke.
4. Sear the chicken: Add the seasoned chicken breasts to the hot pan in a single layer. Cook without moving them for 3 to 4 minutes to develop a golden brown sear, then flip and cook 3 to 4 minutes more until the chicken is cooked through. Internal temperature should reach 165°F (74°C). Transfer the chicken to a plate and set aside.
5. Sauté the garlic: Reduce the heat to medium. Add the 3 cloves minced garlic to the same skillet and sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic brown.
6. Make the roux: Sprinkle 1/4 c. all purpose flour over the garlic and stir continuously for about 1 minute so the raw flour taste cooks out and it combines with any pan drippings.
7. Add liquids: Slowly whisk in 2 c. chicken broth until the mixture is smooth and no lumps remain. Then whisk in 2 c. 2% milk. Keep the heat at medium and stir as the liquid begins to warm.
8. Season the sauce: Stir in the remaining 1/2 tsp seasoned salt if needed and the 1/4 tsp pepper. Taste the liquid and adjust seasoning slightly if desired.
9. Add the pasta: Pour in 2 c. bowtie pasta uncooked, spreading it so the pasta is mostly submerged in the liquid. Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the skillet, and cook for 10 to 12 minutes, stirring occasionally to prevent sticking. Check the pasta often toward the end so it reaches al dente texture—tender with a slight bite.
10. Finish the sauce: Once the pasta is al dente and most of the liquid has been absorbed, reduce the heat to low. Add 2 oz reduced-fat cream cheese to the pan in small pieces and stir until melted and fully incorporated into the sauce. This gives the sauce a velvety consistency.
11. Fold in Parmesan: Sprinkle in 1/2 c. freshly grated Parmesan cheese and stir until it melts into the sauce, creating a smooth, creamy coating on the pasta. Taste and adjust seasoning if necessary.
12. Return the chicken: Slice the cooked chicken breasts into bite-sized strips or cubes and return them to the skillet, folding them gently into the pasta and sauce so they warm through.
13. Rest and garnish: Remove the skillet from heat and let the One Pot Chicken Alfredo sit for 2 minutes to let the sauce thicken slightly. Sprinkle fresh parsley over the top for color and bright flavor.
14. Serve: Spoon the One Pot Chicken Alfredo into bowls or onto plates and serve immediately while hot. Offer extra Parmesan at the table for anyone who wants a cheesier finish.

Timing and Yield

This recipe takes about 30 to 35 minutes from start to finish, including prep and active cooking. It yields roughly four servings—perfect for a family dinner or for meal prep across a couple of lunches.

Variations and Add-ins

• Veggie boost: Stir in a couple of handfuls of fresh spinach at the end so it wilts into the sauce, or add frozen peas during the last 3 minutes of pasta cooking.
• Mushroom twist: Sauté 8 oz sliced mushrooms along with the garlic for an earthier flavor.
• Spicy kick: Add a pinch of crushed red pepper flakes when you add the garlic for some heat.
• Herb swap: Toss in fresh basil or chives instead of or alongside parsley for a different herbal note.

Make-ahead and Storage

Let leftovers cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of milk or broth to restore creaminess, stirring until heated through. The sauce will firm up in the fridge; adding a small amount of liquid helps loosen it back to a saucy texture.

Frequently Asked Questions

Can I use a different pasta? Yes. Short pasta shapes like penne, rotini, or farfalle (bowtie) all work well. Keep an eye on the pasta cook time as different shapes and sizes vary.

What if I don’t have reduced-fat cream cheese? You can use regular cream cheese in the same amount (2 oz) for a richer sauce, or substitute with 1/3 cup ricotta for a lighter but slightly different texture.

Can I make this dairy-free? The flavor will change significantly, but you can swap the milk and cream cheese with unsweetened plant-based milk and a dairy-free cream cheese alternative. Use a dairy-free Parmesan-style topping at the end.

Final tips for success

• Keep the heat controlled when you add milk and cheese so the sauce stays smooth and doesn’t separate.
• Grate Parmesan fresh for the best melting and flavor. Pre-grated varieties often contain anti-caking agents that affect texture.
• If the sauce becomes too thick while resting, stir in a tablespoon or two of milk to reach the desired consistency before serving.

This One Pot Chicken Alfredo is proof that satisfying dinners don’t need to be complicated. With a quick sear on the chicken, a simple roux, and pasta cooked right in the sauce, you get a creamy, comforting plate that’s primed for weeknight rotation. Gather everyone around, sprinkle on a little parsley, and enjoy.