Description
How to make creamy one pot garlic parmesan chicken alfredo with tender pasta and rich sauce that’s ready in 30 minutes for busy weeknights.
Ingredients
Scale
Protein and Base
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz fettuccine pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
Flavor Builders
- 4 tablespoons butter
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1/2 cup white wine or additional broth
Cheese and Seasonings
- 1 cup freshly grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Finishing Touches
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- Sear Chicken: Heat olive oil and 1 tablespoon butter in large pot over medium-high heat. Season chicken with salt and pepper, then cook 5-6 minutes until golden brown and cooked through.
- Build Base: Remove chicken and set aside. Add remaining butter, diced onion, and minced garlic to same pot. Cook 2-3 minutes until fragrant and onion softens slightly.
- Add Liquids: Pour in white wine and let it simmer for 1 minute to cook off alcohol. Add chicken broth, Italian seasoning, and garlic powder, stirring to combine everything well.
- Cook Pasta: Add fettuccine to pot, making sure it’s mostly submerged in liquid. Bring to boil, then reduce heat and simmer 12-15 minutes until pasta is tender.
- Create Sauce: Stir in heavy cream and cream cheese until smooth and melted. Add cooked chicken back to pot and let everything heat through for 2 minutes.
- Finish Dish: Remove from heat and gradually stir in Parmesan cheese until melted and creamy. Taste and adjust seasoning, then garnish with fresh parsley before serving immediately.
Notes
- Remove from heat before adding Parmesan cheese to prevent the sauce from curdling and becoming grainy.
- Freshly grated Parmesan melts much better than pre-shredded cheese which contains anti-caking agents.
- Chicken thighs stay more tender than breasts and won’t dry out during the cooking process.
- Add extra broth when reheating as the sauce naturally thickens when cooled and stored.
- Let the wine cook for a full minute to remove the alcohol taste before adding other liquids.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 35g
- Protein: 32g