This One Pan Chicken Fettuccine Alfredo is filled with tender chicken and fresh pasta that’s tossed in a lightened, creamy sauce. It’s made in one pan and ready in just 30 minutes!
Are you loving these 30-minute Thursdays? Because I sure am! I mean, what’s not to love about a meal that’s ready in just a half hour?
But I can do even better than that today. I can bring you a 30 minute meal that’s made in one pan, and one pan only! How about that for a Thursday?
Now, before I get into the details of this One Pan Chicken Fettuccine Alfredo, I just have to proclaim my love for this dish. You see, fettuccine alfredo and I go back a long time. I always used to order this dish at Italian restaurants (and still do a lot of the times), as I just couldn’t get enough of the creamy, cheesy sauce.
I’m not really a big fan of red sauce, which is why fettuccine alfredo and I are perfect for each other. I can eat red sauce occasionally, but if I’m going out to eat, I will never order spaghetti, lasagna, ravioli, etc. Anything with a red sauce is out!
Needless to say, we don’t consume a lot of red sauce in my house, unless the hubster makes spaghetti. It’s just one of those foods that I can’t eat all the time.
Instead, I much prefer the creamy alfredo sauces, pesto, or garlic and oil. And this is where the hubster and I differ. He prefers red sauce, I prefer anything BUT red. Until I was able to convert him to a One Pan Chicken Fettuccine Alfredo lover.
Yep, that’s right, my power (and good cooking) won the hubster over and converted him to the alfredo sauce side, at least temporarily. And that’s saying a lot for the hubster, which means this 30 minute meal is a winner in my house.
This One Pan Chicken Fettuccine Alfredo is filled with tender chicken and fresh pasta that’s tossed in a lightened, creamy sauce. It’s made in one pan and ready in just 30 minutes!
If you love fettuccine alfredo like I do, then this one pan meal was made for you! It’s warm, comforting, and so easy to whip up! It’s also lightened up a bit, as I used milk in place of the heavy cream that is found in most alfredo recipes.
And did I mention that this One Pan Chicken Fettuccine Alfredo is ready in just 30 minutes? That means that this meal is perfect for those busy weeknights for when you want a hot meal, but don’t feel like slaving over the stove all night. And since this is also made in one pan, you have less dishes to wash! Told you this dish was a winner!
Chicken Fettuccine Alfredo Ingredients
No only does this easy chicken fettuccine alfredo recipe come together quickly, but it also requires minimal ingredients. Here’s everything I used to make this homemade chicken fettuccine alfredo:
- Olive oil
- Chicken breasts
- Garlic
- Dried herbs and spices (onion powder, Italian seasoning)
- Chicken broth
- Milk
- All-purpose flour
- Fettuccine pasta
- Parmesan cheese
How to Make Chicken Fettuccine Alfredo
The preparation for this chicken fettuccine alfredo couldn’t be any easier!
- Simply brown the chicken in a large skillet and season with garlic and spices.
- Add in the uncooked pasta, some chicken broth, flour, and milk.
- Mix everything together and then let it simmer until the pasta is cooked.
In just 30 minutes, this One Pan Chicken Fettuccine Alfredo will be prepped, cooked, and ready to be devoured. How about that for a weeknight meal? The creamy Parmesan sauce pairs perfectly with the tender pasta and chicken. This dish is hearty, comforting, and oh-so delicious!
Can I Omit the Chicken?
If you don’t have any chicken on hand or simply want to omit it, you’re fine to do so.
What to Serve with One-Pot Chicken Alfredo
This one-pan chicken alfredo is quite hearty, so I prefer keeping the side dishes on the lighter side. Here are some sides I like to serve with homemade chicken alfredo:
- Apple Cranberry Pecan Salad
- Roasted Garlic Lemon Broccoli
- Roasted Garlic Cauliflower
- Roasted Mushrooms with Garlic and Rosemary
- Roasted Asparagus with Peas and Lemon
Tips for Making Homemade Chicken Alfredo
You’re welcome to add meal prepped chicken into this homemade chicken fettuccine alfredo to save some time. Or you could shred a store-bought rotisserie chicken.
Any kind of milk will work in this recipe, but note that higher fat milks will result in a creamier alfredo sauce.
If you wind up with leftovers, I recommend reheating the pasta in a skillet over medium heat. You may need to add a splash of milk or broth to thin the sauce.
Looking for more 30-minute meals? I’ve got you covered!
- Easy Cream of Mushroom Soup
- Unstuffed Pepper Bake
- Creamy Ground Beef Pasta
- Lasagna Rolls
- Chili with Pasta
Chicken Fettuccine Alfredo
Ingredients
- 2 tablespoons olive oil
- 4 medium chicken breasts , cut into chunks
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons minced garlic
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 2 cups low-sodium chicken broth
- 1½ cups milk (any kind)
- 2 tablespoons all-purpose flour
- 8 ounces uncooked fettuccine pasta
- 1½ cups shredded Parmesan cheese
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add chicken and season with salt and pepper. Brown chicken on both sides, for about 3-4 minutes. Chicken does not need to be cooked through, as it will continue cooking while the dish simmers.
- Add minced garlic and sauté for about 1-2 minutes. Add in onion powder, Italian seasoning, chicken broth, milk and flour. Whisk to combine.
- Add in uncooked pasta and bring mixture to a boil. Reduce heat, cover, and let simmer for about 15-20 minutes, or until pasta is tender.
- Remove from heat and stir in Parmesan cheese. Serve immediately.
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