One Pot Creamy Garlic Parmesan Chicken Alfredo

Ingredients

• 450 gboneless, skinless chicken thighs (or chicken breasts)
• 1 pinchsalt, to season the chicken
• 1 pinchcracked pepper, to season the chicken
• 2 tbsp (30 ml), dividedolive oil
• 1onion, diced
• 4 cloves (or 1 tbsp / 15 ml minced)garlic, minced
• 120 ml (½ cup)dry white wine (optional)
• 225 gbrown mushrooms, sliced
• 480 ml (2 cups)chicken broth or stock
• 360 ml (1½ cups), dividedheavy cream (thickened cream, light cream or evaporated milk can also be used)
• 1 pinchsalt, to taste
• 1 pinchpepper, to taste
• 225 g (8 oz)dry pasta, such as penne or fettuccine
• about 150 g (1½ cups)freshly grated Parmesan cheese
• 1 pinchfresh parsley, chopped, to garnish

Instructions

1. 1

   Season the chicken

   Season the chicken thighs with a pinch of salt and cracked pepper.

2. 2

   Sear the chicken

   Heat half the olive oil in a large pot over medium-high heat. Add the chicken and sear on both sides until golden brown and cooked through. Lift it out and set aside.

3. 3

   Cook the aromatics

   Add the remaining oil to the pot. Fry the onion, stirring occasionally, until transparent, about 2 minutes. Add the garlic and sauté for 30 seconds, until fragrant. Pour in the white wine and let it reduce by half, about 4–5 minutes. Add the mushrooms and cook for about 1 minute, stirring occasionally.

4. 4

   Simmer the pasta

   Pour in the broth and 1 cup (240 ml) of the cream or evaporated milk, then season with salt and pepper. Bring to a gentle simmer and add the pasta. Mix well, lower the heat to a slow simmer and cook, stirring occasionally, until the pasta is al dente, about 15 minutes.

5. 5

   Finish the sauce

   Stir in the Parmesan until melted. Remove the pot from the heat straight away. If the sauce is too thick, slowly stir in ¼–½ cup (60–120 ml) of the remaining cream, then adjust the salt and pepper to taste.

6. 6

   Slice and serve

   Slice the chicken into strips and stir it through the pasta. Garnish with chopped parsley and extra Parmesan, if desired.

What is chicken Alfredo?

Chicken Alfredo is an American-style pasta dish built around a rich, creamy cheese sauce. This version takes the familiar combination of chicken, pasta and Parmesan and cooks the pasta directly in the pot with broth and cream.

One-pot cooking lets the pasta absorb flavour as it simmers, while mushrooms, onion, garlic and optional white wine add savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 917 calories, 48g protein, 53g carbs, 55g fat.

The pasta supplies most of the carbohydrates, while the chicken and Parmesan contribute protein. Cream, olive oil and Parmesan are the main sources of fat; serve a generous portion of vegetables or salad alongside to balance the plate.

Choosing the chicken

Thighs: boneless, skinless thighs stay tender and are the recipe’s first choice. Sear them until golden and cooked through before setting them aside.

Breasts: these can be used instead, as the recipe allows. Keep an eye on them while searing, since their thickness affects how quickly they cook.

Building the flavour

Aromatics: give the diced onion about 2 minutes to turn transparent, then cook the garlic for 30 seconds until fragrant. This short sequence softens their flavour without letting the garlic linger in the hot pot for too long.

Wine and mushrooms: the optional white wine reduces by half before the mushrooms go in. If you leave out the wine, continue with the mushrooms and broth as directed.

Getting the pasta right

Gentle simmer: once the pasta is added, lower the heat and stir occasionally so it cooks evenly in the broth and cream. The recipe gives about 15 minutes as a guide; check the pasta for an al dente bite.

Pot and shape: use a large pot and make sure the pasta is well mixed into the liquid. Different pasta shapes may need a little attention as they cook, so use tenderness rather than the clock alone as your cue.

Keeping the sauce creamy

Parmesan: stir it in after the pasta is cooked and take the pot off the heat as soon as it melts. Freshly grated cheese blends into the sauce, while the residual heat finishes the dish.

Consistency: the sauce may thicken as the pasta cooks. Add the reserved cream gradually, within the recipe’s ¼–½ cup range, only if you prefer it looser.

Serving the dish

Stir the sliced chicken through the pasta just before serving, then finish with parsley and extra Parmesan if you like. Serve it while the sauce is warm and creamy.

A crisp green salad or simply dressed vegetables make a fresh contrast to the rich sauce. Keep side dishes lightly seasoned so they do not compete with the Parmesan.

Recipe notes & tips

• Use a large pot so the pasta can be stirred easily as it simmers.
• Grate the Parmesan fresh so it melts smoothly into the sauce.
• Stir occasionally during the pasta’s simmer to help it cook evenly.
• Add the reserved cream a little at a time to control the sauce’s thickness.
• Check the pasta for an al dente bite before stirring in the cheese.

Variations

• Skip the wine: leave it out if you prefer, then continue with the mushrooms and broth.
• Choose chicken breast: use boneless, skinless breasts in place of the thighs.
• Change the pasta: use penne or fettuccine, as suggested in the recipe.
• Use evaporated milk: substitute it for the cream as the method allows.
• Add extra Parmesan: grate more over the finished pasta before serving.

Common mistakes to avoid

• Crowding the pot: use a large pot so the pasta can be mixed and stirred properly.
• Boiling too hard: keep the pasta at a slow simmer so it cooks gently in the sauce.
• Skipping the stirring: stir occasionally during cooking to help the pasta cook evenly.
• Adding all the reserved cream: add it gradually only if the sauce is thicker than you like.
• Cooking the cheese over heat: remove the pot from the heat before stirring in the Parmesan.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring often; add a splash of cream or broth if the sauce has thickened.

Frequently asked questions