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One-Pan Creamy Chicken Alfredo

Name: One-Pan Creamy Chicken Alfredo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.25 lb boneless skinless chicken breast; 1 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 3 unit garlic cloves; 2 cup low-sodium chicken broth; 1.5 cup milk; 8 oz fettuccine; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 2 tbsp unsalted butter; 1 pinch nutmeg; 2 tbsp chopped parsley

Creamy chicken Alfredo with one pan and almost no cleanup.

Total: 35 min
Prep: 10 min
Cook: 25 min
Serves: 4
Difficulty: easy
Calories: 904
Cost: $$/serving

If you’re too tired to think but still want something comforting, make this on a night when you’d normally cave to takeout. It gives you the Alfredo vibe you want—creamy sauce, tender chicken, pasta—without juggling multiple pots or a complicated method. Everything cooks in one skillet, so cleanup stays light and the recipe feels doable even when your energy is low. Expect a rich, simple, homey dinner, not a restaurant-perfect sauce. It’s the kind of meal that helps you get dinner on the table with the least amount of decision-making possible.

Ingredients

1.25 lb boneless skinless chicken breast — cut into bite-size pieces
1 tbsp olive oil
1 tsp salt
0.5 tsp black pepper
3 unit garlic cloves — minced
2 cup low-sodium chicken broth
1.5 cup milk
8 oz fettuccine
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 tbsp unsalted butter
1 pinch nutmeg — optional
2 tbsp chopped parsley — optional garnish

Method

1 Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook until lightly browned and just cooked through, about 5 to 7 minutes. Transfer the chicken to a plate.
2 Add the garlic to the same skillet and cook for 30 seconds. Pour in the chicken broth and milk, then stir in the fettuccine. Bring to a gentle simmer and cook, stirring often, until the pasta is tender and most of the liquid is absorbed, 10 to 12 minutes.
3 Lower the heat and stir in the heavy cream, Parmesan, butter, and nutmeg if using. Cook for 1 to 2 minutes until the sauce is smooth and glossy.
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4 Return the chicken to the skillet and toss to coat. Taste and add more salt or pepper if needed. Finish with parsley and serve right away.

Variations

Vegetarian swap — Skip the chicken and use 8 oz sliced mushrooms plus 2 cups baby spinach. Cook the mushrooms first until browned, then stir in the spinach at the end.
Faster swap — Use pre-cooked chicken or rotisserie chicken and add it at the end just to warm through. This cuts the active cooking time down a lot.
Ingredient substitutions — Use linguine or spaghetti instead of fettuccine, and swap half-and-half for the milk and cream if that’s what you have on hand.

Notes

If the sauce thickens too much, add a splash of broth or milk. Use freshly grated Parmesan for the smoothest Alfredo texture.

Equipment that helps

Large skillet — A wide skillet gives the pasta enough room to cook evenly while keeping everything in one pan.
Tongs — Tongs make it easier to toss the pasta into the sauce without breaking the noodles.