Description
A creamy and comforting one-pot chicken fettuccine Alfredo that combines tender diced chicken, fettuccine pasta, and a rich Parmesan sauce made with milk, chicken broth, and optional heavy cream. This easy stovetop recipe is perfect for a weeknight dinner, delivering classic Italian flavors with minimal cleanup.
Ingredients
Scale
Chicken
- 1 tablespoon oil
- 1 pound boneless skinless chicken breast, diced
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
Sauce and Pasta
- 3 cups whole milk
- 3 cups chicken broth (or vegetable broth)
- 1 pound fettuccine, uncooked
- 1/2 cup heavy cream (optional for richer sauce)
- 1/2 cup grated Parmesan cheese
- Parsley, for serving (optional)
Instructions
- Brown chicken: Heat the oil in a large sauté pan over medium-high heat. Add the diced chicken, season with garlic powder, salt, and pepper. Cook the chicken until it’s browned on all sides but not fully cooked through yet, about 5 minutes.
- Add liquids: Pour the milk and chicken broth into the pan with the chicken, scraping any browned bits from the bottom of the pan to incorporate that flavor into the liquid.
- Add pasta and simmer: Bring the mixture to a boil. Once boiling, add the uncooked fettuccine, reduce the heat to a simmer, and cook for about 10 minutes, stirring occasionally to prevent the pasta from sticking and to promote even cooking. The pasta should be almost done at this point.
- Finish dish: Stir in the heavy cream (if using) and continue to simmer for another 2-3 minutes until the fettuccine is fully cooked and the sauce has thickened slightly. Remove the pan from heat and stir in the grated Parmesan cheese until it melts and the sauce is creamy. Serve immediately, garnished with parsley and additional Parmesan if desired.
Notes
- Use whole milk for the creamiest sauce, but you can substitute with 2% milk if preferred.
- For a vegetarian option, substitute chicken with mushrooms or omit and use vegetable broth.
- Stir the pasta frequently while simmering to avoid sticking and ensure even cooking.
- Adding heavy cream is optional but creates a richer Alfredo sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk.
