There’s something undeniably comforting about a creamy, garlicky pasta dinner that comes together in a single pot. This One Pot Chicken Alfredo is the kind of weeknight meal you’ll reach for when you want big flavor with minimal cleanup. Tender chicken, bowtie pasta, and a silky sauce made with cream cheese and Parmesan simmer together so every bite is rich and satisfying. It’s simple, adaptable, and reliably crowd-pleasing.
Why you’ll love this One Pot Chicken Alfredo
This version of One Pot Chicken Alfredo is designed to be approachable without sacrificing creaminess. Using reduced-fat cream cheese keeps the sauce thick and smooth while cutting a little of the richness. Bowtie pasta holds the sauce beautifully, and cooking everything in one pan means the flavors meld together while saving you from doing extra dishes. From prep to plate, it’s a cozy dinner that feels special but comes together fast.
Ingredients
- ▢1lb 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
Tools you’ll need
- Large deep skillet or sauté pan with a lid
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Tongs
Prep tips before you start
Trim any excess fat from the chicken breasts and pat them dry with paper towels. If the breasts are particularly thick, slice them horizontally or pound gently to an even thickness so they cook evenly. Measure the liquids and grate the Parmesan ahead of time. Mince the garlic finely so it releases maximum flavor into the sauce.
Step-by-step instructions
Following the list above, here is a clear, stepwise set of directions to make this One Pot Chicken Alfredo. The directions are written to match the ingredient names and amounts exactly, and they keep the original order while clarifying each step so you can cook confidently.
- Season and prepare the chicken. Lightly season the 1lb boneless skinless chicken breasts with a small pinch of the seasoned salt and the 1/4 tsp pepper. Set them aside while you heat the pan.
- Heat the oil. Place a large deep skillet over medium-high heat and add 2 Tbsp olive oil. Swirl to coat the bottom of the pan and let the oil heat until it shimmers but is not smoking.
- Sear the chicken. Add the seasoned chicken breasts to the hot oil and sear until golden brown on the first side, about 3–4 minutes. Flip and sear the second side until golden, about 2–3 minutes. The goal in this step is to build flavor—don’t cook the breasts through completely yet. Remove the chicken from the skillet and set aside on a plate.
- Sauté the garlic. Reduce the heat to medium. Add the 3 cloves minced garlic to the skillet and sauté for about 30–45 seconds, stirring constantly, until fragrant. Be careful not to let the garlic burn.
- Create the roux. Sprinkle 1/4 c. all purpose flour over the garlic in the skillet and stir to combine. Cook the flour for about 1 minute, stirring, until it is bubbly and just begins to smell toasty. This step helps thicken the sauce.
- Add the liquids. Gradually whisk in 2 c. chicken broth and then 2 c. 2% milk, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, whisking so the flour fully disperses and the sauce begins to thicken.
- Season the base. Stir in the remaining 1/2 tsp seasoned salt. Taste the liquid and adjust lightly if needed, keeping in mind the Parmesan will add saltiness later.
- Add the pasta and return chicken to the pan. Stir in 2 c. bowtie pasta uncooked, making sure it is submerged in the liquid as evenly as possible. Nestle the seared chicken breasts back into the skillet, partially submerged in the liquid. Bring the mixture back to a simmer, then cover.
- Simmer until pasta is tender and chicken cooks through. Reduce the heat to medium-low and simmer, covered, for about 12–15 minutes, stirring once or twice to prevent sticking. Check the pasta for doneness and ensure the chicken reaches an internal temperature of 165°F (74°C). If the sauce gets too thick before the pasta is fully cooked, add a splash of milk or broth to loosen it.
- Finish the sauce. When the pasta is tender and the chicken is cooked, remove the chicken breasts to a cutting board to rest for a few minutes. Reduce the heat to low. Add 2 oz reduced-fat cream cheese to the skillet and stir until melted and smooth. Stir in 1/2 c. freshly grated Parmesan cheese until the sauce is velvety. Taste and add the remaining 1/4 tsp pepper if you’d like more warmth.
- Slice the chicken and combine. Slice the rested chicken breasts into strips or bite-sized pieces. Return the sliced chicken to the skillet and stir gently to combine so every piece is coated in the sauce and the pasta is evenly mixed.
- Garnish and serve. Remove the skillet from the heat. Sprinkle chopped fresh parsley over the top for a bright finish. Serve directly from the skillet or transfer to plates, making sure each portion gets hearty pieces of chicken and plenty of sauce.
Serving suggestions
Pair this One Pot Chicken Alfredo with a crisp green salad and a squeeze of lemon if you want brightness to cut through the creaminess. Crusty bread or garlic bread is great for sopping up any leftover sauce. Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove with a splash of milk to restore the sauce’s silky texture.
Tips for success
- Keep the pasta submerged while it cooks so it hydrates evenly; stir occasionally to prevent clumping.
- If the sauce thickens too much, add 1–2 tablespoons of milk or broth at a time until it reaches the desired consistency.
- For a deeper garlic flavor, add a crushed garlic clove to the oil when searing the chicken, then remove before adding the flour.
- Use freshly grated Parmesan rather than pre-grated for the best melting and flavor.
- Let the chicken rest a few minutes before slicing to keep it juicy.
Variations and add-ins
Want to change things up? Stir in a couple of handfuls of fresh spinach during the final minute of cooking so it wilts into the sauce. For a pop of color and texture, add halved cherry tomatoes right before serving. If you prefer a herbier sauce, sprinkle in a teaspoon of chopped fresh basil or thyme when you add the cream cheese.
Notes on ingredients
The recipe uses simple pantry staples: all purpose flour to thicken, reduced-fat cream cheese and Parmesan for creaminess, and 2% milk for a balance of body and lightness. Bowtie pasta is recommended because its shape traps sauce, but any short pasta—penne, rotini, or farfalle—will work in a pinch. Chicken broth provides savory depth; if you prefer a lighter stock, a low-sodium version will allow you to control the salt at the end.
Make-ahead and storage
To make this One Pot Chicken Alfredo ahead of time, cook through the step where the sauce is finished and the chicken is sliced, then cool and refrigerate in an airtight container for up to 3 days. Reheat over low heat on the stove, stirring in a splash of milk or broth to loosen the sauce. Avoid freezing as the texture of the sauce and dairy can change after thawing.
Final notes
This One Pot Chicken Alfredo is a reliable, comforting dish that feels both cozy and a little indulgent. It’s easy enough for a weeknight but pretty enough to bring to a casual dinner with friends. The method keeps things simple—sear, build a quick roux, simmer the pasta and chicken together, then finish with cream cheese and Parmesan for that classic Alfredo silkiness. Give it a try the next time you want a no-fuss pasta dinner with plenty of flavor and minimal cleanup.
Enjoy your meal, and don’t forget to garnish with fresh parsley for a bright, fresh finish.
One Pot Chicken Alfredo
Equipment
- large skillet or sauté pan with lid
- Whisk
- Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 1 lb boneless skinless chicken breasts trimmed and cut into 1-inch cubes
- 2 Tbsp olive oil divided (1 Tbsp for cooking chicken, 1 Tbsp for sauce)
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cup chicken broth
- 2 cup 2% milk
- 1/2 tsp seasoned salt
- 2 cup bowtie (farfalle) pasta uncooked
- 2 oz reduced-fat cream cheese cut into bite-size pieces
- 1/4 tsp black pepper
- 1/2 cup Parmesan cheese freshly grated
- fresh parsley for garnish
Instructions
- Trim 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 (no longer pink), about 6–8 minutes. Remove the chicken to a plate 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 into the skillet and whisk briskly until a paste forms and the flour is cooked, about 1 minute.
- Slowly pour in the chicken broth while whisking to smooth out any lumps. Then slowly whisk in the milk. Add the seasoned salt and pepper and simmer over medium-low until the sauce begins to thicken, about 2–3 minutes.
- Stir the uncooked bowtie pasta into the sauce, increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and cook 13–16 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
- Add the cream cheese (cut into pieces) and grated Parmesan to the skillet and stir until melted and the sauce is smooth.
- Return the cooked chicken to the pan, stir to combine, and heat through for 1–2 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
- Use reduced-fat cream cheese as listed for a lighter sauce.
- Stir occasionally while pasta cooks to prevent sticking.
- Adjust seasoned salt to taste.
