One Pot Chicken Alfredo Pasta

Ingredients

• 1 lb (about 450 g) boneless chicken breast or thighs, cut into bite-size pieces
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 3 cups chicken stock (plus a splash more if needed)
• 2 cups milk (whole preferred)
• 8 oz (about 250 g) fettuccine
• 1 cup freshly grated Parmesan, plus more for serving
• 1/2 tsp Italian seasoning or dried oregano
• 1/4 tsp black pepper
• Salt, to taste
• Fresh parsley, chopped, for serving
• Red pepper flakes (optional)

Instructions

1. Season the chicken: Pat dry and season with salt and black pepper.
2. Brown the chicken: In a large deep skillet or Dutch oven, heat butter and oil over medium-high heat. Add chicken and cook until golden and cooked through, about 6–8 minutes. Transfer to a plate.
3. Build the pot: Lower heat to medium. Add garlic and cook 30–60 seconds until fragrant (don't let it burn).
4. Pour in chicken stock and milk. Stir in Italian seasoning, pepper, and a pinch of salt. Bring to a gentle simmer.
5. Cook the pasta: Add the pasta, pressing it under the liquid. Simmer uncovered, stirring often so it doesn't stick, until the pasta is al dente and most of the liquid has thickened into a sauce, about 12–15 minutes. Add a splash more stock or milk if it gets too thick before the pasta is done.
6. Finish: Stir in Parmesan until the sauce is creamy. Return the chicken to the pot and toss to coat. Taste and adjust salt and pepper.
7. Serve: Spoon into bowls. Top with more Parmesan, parsley, and red pepper flakes if you like.

Bree's Notes

One-pot alfredo is my weeknight cheat code — same cozy bowl, one pan to wash. Stir often once the pasta goes in; that's what keeps it creamy instead of clumpy. Freshly grated Parmesan melts smoother than the pre-shredded kind. If the sauce looks loose when you turn off the heat, give it a minute — it thickens as it sits. Leftovers reheat with a splash of milk.