One Pot Fettuccine Alfredo with Chicken

Contributor: Sam Ellis

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.

  • Author: Sam Ellis
  • Prep Time: 8 Minutes
  • Cook Time: 22 Minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Italian


  • 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 23 pieces
  • 1 and ¾ cups shredded Parmesan cheese, divided
  • Chopped flat leaf parsley, to garnish


  1. 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.
  2. Add remaining 1 tablespoon of butter to the pot. Add the onion. Cook until softened, stirring occasionally, about 3-4 minutes.
  3. Add the garlic. Cook for 30 seconds, stirring it so the garlic doesn’t burn.
  4. 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.
  5. 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.
  6. 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.
  7. 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.