You don’t have to save Fettuccine Alfredo with chicken for ordering out. We’re showing you how to make it in one pot and the best part is it only takes 30 minutes.
Chicken Fettuccine Alfredo is a favorite dish at restaurants but who knew it’s so quick to throw together at home? One Pot Fettuccine Alfredo with Chicken is super tasty and comes together quickly enough for weeknight meals.
And you read that right. This recipe only takes one pot to make. Not having many dishes is always a win. It uses our One Pot Pasta Formula to create a dish that is sure to be a family favorite with just a few ingredients and only seven steps.
Are you looking for a classic version of Fettuccine Alfredo?
If so, be sure to check out Fettuccine Alfredo from our sister site Cook the Story. It doesn’t have any chicken and uses both Parmesan and Pecorino cheeses to make a flavorful sauce that won’t disappoint.
If you’re looking for something even more traditional, try out this Authentic Italian Fettuccine Alfredo recipe. This is a lighter version of Alfredo sauce that originated in Rome and only uses pasta, butter, and Parmesan cheese.
What kind of chicken should you use?
Almost any kind of boneless chicken will work here. I suggest using chicken breast that is diced into small cubes since it cooks quickly. You could also use boneless, skinless chicken thighs if you have them on hand or are looking for a more savory flavor.
If you’re short on time, you can also use a rotisserie chicken that has been shredded, extra leftover grilled chicken diced up, or even precooked chicken strips. You’ll just want to add them in after the pasta is done and heat it all up to ensure they’re warmed through all the way.
Is regular chicken stock okay to use?
Yes. Using regular chicken stock might make the dish a little saltier because of the Parmesan cheese. So, if you only have regular chicken stock, I recommend leaving out the salt that is called for in the recipe and tasting before adding additional salt.
You’re always free to season at the end if you find that extra salt is needed. You could also cut back to just using 2 cups of stock and use half a cup of water to keep the right balance of saltiness.
Can you add vegetables to this dish?
Absolutely! Here are a few suggestions for vegetables to add and when to add them:
- Mushrooms – sauté these after the chicken is done and remove them from the pot before cooking the onion. Add them back in with the chicken.
- Frozen peas – Add these when the chicken goes back in the pot to make sure they’re cooked through without getting too squishy.
- Broccoli – If you dice these into fine florets, you can add these after the chicken to heat through or add them back in with the chicken at the end if you’d like crunchier bites.
Can you use pre-shredded Parmesan cheese?
You can. However, shredding the Parmesan cheese yourself will result in finer shreds. This ensures that the Parmesan melts into the sauce resulting in a smooth and creamy texture that you might not be able to achieve with the pre-shredded cheese. A Microplane (like this one) works great for shredding the Parmesan.Print
- 1 lb. chicken breast, cubed
- 1 and ½ tsp. salt, divided
- ¾ tsp. pepper, divided
- 2 Tbsp. butter, divided
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 and ½ cups low-sodium chicken stock
- 2 cups heavy cream
- 12 oz. dried fettuccine, broken into 2–3 pieces
- 1 and ¾ cups shredded Parmesan cheese, divided
- Chopped flat leaf parsley, to garnish
- Season cubed chicken breast liberally with ½ teaspoon of salt and ¼ teaspoon of pepper. Heat 1 tablespoon of the butter over medium-high heat in a pot. Add the chicken and cook, stirring occasionally until no longer pink inside. Transfer it to a plate.
- Add remaining 1 tablespoon of butter to the pot. Add the onion. Cook until softened, stirring occasionally, about 3-4 minutes.
- Add the garlic. Cook for 30 seconds, stirring it so the garlic doesn’t burn.
- Add remaining 1 teaspoon of salt, remaining ½ teaspoon of pepper, stock, and cream. Heat to a simmer, stirring frequently, and then immediately add the pasta.
- Reduce the temperature to keep it at a low simmer, stirring often until the pasta is cooked, approximately 13-15 minutes. If at any point the pasta has soaked up most of the liquid and seems dry, add an extra ½ cup of stock.
- Once the pasta is cooked, stir in your cooked cubed chicken breast. Heat through. Add 1 and ½ cups of shredded Parmesan cheese and stir until it melts.
- Divide among serving plates and then top each with some of the remaining ¼ cup shredded Parmesan cheese and with the chopped parsley, if using.