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One Pot Chicken Alfredo

A creamy, easy one‑pot chicken Alfredo made with bowtie pasta, tender chicken, and a quick homemade sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb boneless skinless chicken breasts cut into 1-inch cubes
  • 2 Tbsp olive oil divided (1 Tbsp for cooking chicken, 1 Tbsp for sauce)
  • 3 clove garlic minced
  • 1/4 cup all-purpose flour
  • 2 cup chicken broth preferably low-sodium
  • 2 cup 2% milk
  • 1/2 tsp seasoned salt
  • 2 cup bowtie (farfalle) pasta uncooked
  • 2 oz reduced-fat cream cheese cut into pieces
  • 1/4 tsp black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • fresh parsley for garnish

Instructions

  • Trim any excess fat from the chicken and cut into 1‑inch cubes.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until cooked through and no longer pink, about 5–7 minutes. Remove the chicken from the skillet and set aside.
  • Add the remaining 1 tablespoon olive oil to the skillet and warm over medium heat. Add the minced garlic and cook until fragrant, about 1–2 minutes.
  • Sprinkle the flour over the garlic and whisk briskly until a smooth paste forms and the flour is cooked, about 1 minute.
  • Slowly pour in the chicken broth while whisking constantly until smooth, then slowly whisk in the milk. Stir in the seasoned salt and pepper. Bring to a gentle simmer over medium‑low heat and cook until the sauce begins to thicken, about 2–3 minutes.
  • Add the uncooked bowtie pasta to the skillet, increase heat to high and bring the mixture to a boil. Reduce heat to medium‑low, cover, and cook for 13–16 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
  • Cut the cream cheese into bite-size pieces and stir them into the hot pasta along with the grated Parmesan until melted and the sauce is creamy.
  • Return the cooked chicken to the skillet, stir to combine, and heat through for 1–2 minutes.
  • Garnish with chopped fresh parsley and serve immediately.

Equipment

  • Large Skillet with Lid
  • Cutting Board
  • Chef’s knife
  • Measuring Cups and Spoons
  • Whisk
  • Spatula or Wooden Spoon

Notes

  • Use low-sodium broth if you want less salt.
  • Stir occasionally while the pasta cooks to prevent sticking.
  • Cut cream cheese into small pieces so it melts evenly.
  • Freshly grate Parmesan for best flavor.