This One Pot Cheesy Chicken Alfredo dinner will have your family begging for more.
It’s a delicious dinner you can throw together in a matter of minutes and BONUS – only one pan to clean after! Definitely a WIN for those busy weeknights.
If you are looking for a lightened up version of chicken alfredo, be sure to check out THIS RECIPE.
Related Recipe: Try our delicious Chicken Alfredo Tortellini Casserole
How to make Chicken Alfredo in ONE POT:
- Add olive oil into a pan that will be big enough to hold the whole recipe. We like to use a 5 quart saucepan skillet.
- Brown the chicken with salt, pepper, and Italian seasoning for about 2-3 minutes, just until the chicken starts to brown. Add in garlic and saute for 1 more minute.
- Add in the chicken broth, heavy cream, pasta, and basil. Mix together until combined. Bring those ingredients to a boil.
- Cover the pan with lid and reduce the heat to a simmer. Let this simmer for about 15 to 20 minutes or until the pasta is cooked. Check every few minutes giving it a stir.
- Remove the pan from the heat and stir in the Parmesan cheese and mozzarella cheese. Stir until the cheese is melted and fully mixed in. Serve while it’s still warm. The sauce will thicken up as it cools. If it is thicker than you want, add in a little more chicken broth and stir well.
Homemade Alfredo sauce vs store bought:
We like this chicken Alfredo recipe because it makes a delicious Alfredo sauce with the ingredients listed.
It’s easy to make without very little fuss. But using store-bought Alfredo sauce would make it an even quicker recipe for a busy night.
There are a lot of store-bought alfredo sauces that aren’t too bad. Most people buy store bought alfredo sauce for cost and convenience.
When buying alfredo sauce, look for the one with the most fat and calories because it will have the best flavor.
If you do have a homemade alfredo sauce that you love, feel free to use it for this recipe. The flavor will be amazing!
It’s the fresh Parmesan cheese and good heavy whipping cream that are key to a tasty creamy alfredo sauce.
Do you have a delicious homemade alfredo recipe? We would love to have you share it in the comments below!
Does the brand of chicken broth really matter?
The price of chicken broth can vary from generic brands to name brands.
Depending on the recipe we are making, we will grab a can of the store-brand chicken broth to save some money.
Name brand broths are clearer. If it’s a recipe where you have a creamy sauce, you will want to use the clearer broth.
Store brands tend to be on the cloudier side causing your sauce to be darker. We like using Swanson’s chicken broth.
Grab the store brand when you can to save a little money, just be sure to take the recipe into consideration first.
Items needed for this recipe:
- Skillet: We like using this non-stick skillet with a glass lid. It’s nice to be able to see through the lid without removing it and letting heat escape.
- Wooden Spoon/Scraper: This spoon is ideal. It won’t scratch your non-stick surface in the pan, and it is made to get along the edges in the pan. We use this in so many recipes.
Related Recipe: Try our Slow Cooker Chicken Alfredo Lasagna!
If you like chicken alfredo, be sure to check out our top 27 Chicken Alfredo recipes!
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More delicious one pan recipes to try:
- One Pan Sausage and Tortellini
- One Pan Ranch and Chicken Potatoes
- One Pan Taco Skillet
- One Pan Chili Beef Pasta
- One Pan Italian Pasta
One Pot Cheesy Chicken Alfredo Recipe
Ingredients
- 3 Tablespoons olive oil
- 3 boneless, skinless chicken breasts, (diced into bite sized pieces)
- salt and pepper, to taste
- ½ teaspoon Italian seasoning
- 2 teaspoons minced garlic
- 2 cups Chicken Broth
- 1½ cups heavy cream
- 2 cups penne pasta, uncooked
- ¼ teaspoon dried basil
- 2 cups Parmesan cheese
- ¾ cup shredded Mozzarella cheese
Equipment
Instructions
- Add oil to large skillet and heat over medium-high heat.
- Add chicken and season with salt and pepper and Italian seasoning.
- Saute for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and saute for another minute.
- Pour in chicken broth, cream, pasta and basil and mix to combine. Bring to a boil, then cover pan and reduce to a summer. Let simmer for 15-20 minutes or until pasta is fully cooked.
- Remove from heat and add Parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in.
- Serve warm.
Notes
- When buying alfredo sauce, look for the one with the most fat and calories because it will have the best flavor.
- Name brand broths are clearer. When making this creamy sauce, you will want to use the clearer broth.
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This post was included in our 7 QUICK 30 minute meals video – for more inexpensive and delicious recipes like this one, click here to check it out!
That’s all there is to this fantastic one-pot chicken alfredo recipe! It’s a creamy, cheesy dish that your entire family will love. With just a little bit of prep and a single pot, you can have a delicious meal on the dinner table in under 30 minutes. This easy dinner recipe is sure to be a new weeknight favorite. It’s a personal favorite of mine and takes simple ingredients to make.
For those of you looking to save leftovers for lunch the next day, this dish reheats beautifully! Simply store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Before you go, leave a comment below and tell us what you think of this one-pot chicken alfredo recipe! We also love hearing about any changes you make to fit your family’s preferences. For a detailed breakdown of the daily values, check out the recipe card.
We love seeing your creations! If you try this recipe, snap a photo and share it on social media using the hashtag #SixSistersStuff. We can’t wait to see your culinary creations!
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Oh yum, this looks so good an indulgent!! I have always loved alfredo, it is the first dish I remember loving actually
Taylor
http://tspoonfulofsugar.com
I’m famous for not fully reading a recipe, but I noticed you listed Italian Seasoning in the ingredients, but it’s not mentioned in the instructions. I made this last night and it was delicious, but I was confused on when and where to add the Italian Seasoning.
I have the same question. Hoping to make it tonight.
Do you drain the pasta/chicken? Or just add the cheese to the mix?
There isn’t much excess liquid because the pasta soaks it up.
Love this recipe. Thanks
This looks great! I think I am going to adjust the recipe for our potluck at Church this weekend.
I have 9 daughters so it’s really cute to see the six of you girls doing this together! <3
Blessings,
Janet
Hi Janet! 9 daughters!! Wow! I’m the mother of the Six Sisters and work with my girls on our blog. What a lucky mom you are to have 9 daughters! What a blessing!
Cyd (mom of six sisters)
I noticed that too, with the Italian seasoning, but since it didn’t specify, I added it along with the basil. Seems to be fine!
Can the grated paremsean be like the one in the can? That you put on spaghetti? Or does it have to be freshly grated?
You can use the grated parmesan in the can that you sprinkle on spaghetti.
I’m short one cup of Parmesan cheese. Can I use extra mozzarella?
Also I always put the Italian seasoning on chicken 🙂
That should work fine too.
When I added the cheese it all seemed to stick to the chicken and glob up. Flavor was great though. Any suggestions on how to keep this from happening??
Hi Kelli, Sorry you had a problem with the cheese globbing up. We haven’t run into that before. Try spreading the shredded cheese all over the ingredients then quickly stir in while warm.
Can I use half and half instead of heavy cream?
Heavy cream lends a rich flavor and creamy texture, but this recipe will still work fine with the half and half.
God Bless You All, Thank you so much for these great recipes, I can’t wait to make this one ?, yummy yum ?! Your recipes are outstanding ?!!
What A Great Bunch of Sisters + Cooks *\o/* Have A Blessed Sunday ?!
I found this recipe to be unbearably salty. Two cups of parmesan seems like too much. The flavor before adding the cheese was phenomenal!!!!
I agree! We made this tonight and it was very salty with little salt added but way to much parmesan cheese, overall great flavor before the cheese.
OH MY this dish was so good and easy to make. I love Pinterest and their recipes. I just started homecooking this summer and this one of my favorites so far. Thank you six sisters!
When it comes to the cheese I didn’t measure it out as it recommended I put less. I put more mozzarella then parm cheese. As for the chicken I used the Perdue precut cooked one. It helps bring down the saltyness. Sometimes a few adjustments helps.
Is the Italian seasoning a mistake in the ingredients? I see it no where in the prep as where to add, seems like an unusual ingredient anyway. Can you please advise?
I also had some trouble with the cheese globing up, it wasn’t creamy like in the picture ?
Followed the recipe exactly and after adding the cheese it was so thick it was hard to stir.not enough sauce..
I had the same problem :/
Too much Parmesan
Had to add milk for pasta to cook all the way! All the liquid was gone and pasta wasn’t fully cooked after 15 minutes. Added milk and cooked another 5 minutes. All liquid gone again. Could only add 1 cup parmessan and it was still too thick and clumpy. Could barely stir.
I loved this easy recipe! My husband said it would be our new “go to” recipe. I added a little bit more cream and broth to make it more creamy. I also only put about a cup of Parmesan cheese and it was perfect!!!
Is this dish freezable?
I am a horrible Cook and this turned out great and was super easy. I finally made a successful dinner, THANK YOU!
We wouldn’t recommend freezing this. The pasta gets a little mushy when you thaw and reheat. You Could eat it as leftovers for a day or two if you refrigerate it in an airtight container.
I reversed the amounts on the two cheeses. It was a hit with my family.
I accidentally added 2 cups of the cream. I’m scared to taste it!
I made this last night. I was determined to do it without fresh chicken (leftover chicken strips), no broth (bullion), no cream (whole milk + butter), only egg noodles and only cheddar. I will never buy the Alfredo pasta box again. I end up adding seasoning anyway. Thanks for the recipe.
Made this tonight o my gosh yum o. Did use more liquid but less parmesan and also added a whole onion diced and a couple of mushrooms. Will be making this again soon. Thanks
I have the same question so where in the process where you be able to out the Italian seasoning??
when i made this the first time it turned out wonderful!! I just made it tonight and had this exact problem! I have no idea what the problem could be. Only change i made was to use the mozzarella with the cream cheese and last time I used plain mozzarella. So sad! 🙁
Do you cook the chicken before you sauté?
In step #1 in the directions it will tell you how to cook the chicken. It is not cooked before that. It will continue to cook when you add in the other ingredients.
This was ok the only problem was yes too much cheese not enough liquid. I think it needed another cup or so of broth. I have a bowl of hard cheese here with macaroni and chicken stuck to it
This is not the way to make Chicken Alfredo. Cook the pasta first so it doesn’t soak up all the liquid. You should make the Alfredo sauce in a separate pan and add it at the end. Sorry, you need two pans to do it right.
Unfortunately this recipe was not good. It was WAY too cheesy. I even added more cream and broth to try and equal everything out and it was still bad.
This recipe does not have enough liquid to cook this amount of pasta. I would at least double the chicken broth and cream and maybe half the amount of cheese. I had to add more broth and cream TWICE. Also, it was too cheesy and I love cheese.
Yeah I have th same question when does it call for italian seasoning
We seasoned the chicken with the salt and pepper and Italian seasoning when browning it in the pan.
I made this last night for my fairly picky family. Everyone loved it, and requested it be added to our regular lineup of dinners! It turned out so good! I made the recipe as given, and didn’t have any problems with not enough liquid or the cheese seizing up. Everything was creamy and deliciously cheesy.
Hi Missy. So glad that the family loved it! Enjoy your week.
I have a question hoping I can make this within the next hour .
In one part of what I read it talks about store bought Alfredo sauce , so do I need that or does the recepie make its own sauce !? I’m confused.
This recipe makes it’s own sauce. The broth, cream, and cheeses turns it into a delicious Alfredo sauce. On really busy nights you can add store bought Alfredo sauce to make this recipe even quicker. We’ll go edit the post to save some confusion. Thanks.
Great recipe! My family loves it! Only thing I did differently was not add the cheese in. I sprinkled mozzarella and Parmesan on top when served
Found this recipe on Pinterest and so glad I did! Very easy to make and absolutely delicious. Thanks for the recipe, will definitely make again!
Thanks for receipts with ingredient I have. My kitchen is well stocked and I do not want to buy things I have never heard of, can’t find and will never use again. I have cooked for 45 yrs and do not want to layer ingredient and use 3 bowls. Thanks
The mozzarella cheese turned into a huge glob. Disappointing.
It says the Italian seasoning goes in step 2
What about adding Pesto to this? Anyone try that?
I added some sour cream and garlic sauce with half the parmesan and it turned creamy and tasty
I would like to make this for a large group. Any suggestions? I would probably make it the day before and reheat it in the oven, like in a large aluminum rectangle pan. Do you think that would work?
That should work great. You could make a few batches and add it all into a big pan. Place in the pan and keep in the fridge until ready to heat through in the oven.
Boiled the pasta separately and added it later but loved the results!
This recipe is the best. Easy and delicious. We make it often!
I know this serves 6 but what is the weight per serving?….5oz??
I noticed the ingredients calls for heavy cream (Stove cooked directions) but the recipe calls for cream cheese when you are using an Instapot?
Can I use the powdered chicken base instead of the canned chicken broth?
This was delicious! I will definitely be making this again! So glad I came across the recipe!
This turned out perfectly!!! Your recipes make me feel more confident in the kitchen. Thank you
Can you add fresh broccoli to this recipe? If so, when would you do it?
You could totally add broccoli to this recipe. You can add it with the pasta so it will cook through. Or you could add cooked broccoli and add it at the end with the cheese.
This is a FANTASTIC recipe and super easy. CHEESY should be in all caps. I added extra garlic and swapped Penne for Fettucine. The cheese did thicken up so much 8 did have to add a lot of chicken broth back in to thin it out. My family loved all the cheese and all the good flavor.
I made this for a family of four. It was easy to make and clean up after. The teens loved it! I fed them all with only three chicken breasts. I’ll definitely make it again!
So glad you liked it! It’s one of our favorites!
This was delicious! I used chicken thighs, and Cajun seasoning (I didn’t have Italian), plus extra garlic.
One issue is that I had to remove a full cup of liquid before adding the cheese. It would have been so liquidy if I left it in!!
Followed the liquid measurements exactly, so I’m a little confused.
I will try this as is but prefer to add cooked pasta because I think the no cook lasagne noodles tadt gummy. If you read the beginning section it days to use the italian seasoning with the salt and pepper when sauteeing the chicken.
This looks so good! As a variation, might I be able to use canned chicken in this recipe or would it be yucky? ( I’m trying to find more ways to use canned chicken that is in my food storage).
Hi Jill, you can totally use canned chicken in this recipe!
The flavor was good, but there wasn’t really any sauce on the noodles. I followed the instructions exactly and it ended up like others said – cheese clumps. Tasty, but odd.
This recipe is so easy and so good!
How many ounces is 2 cups penne pasta, uncooked? And for the chicken breast, is that 1 LB. of chicken? I want to try & cut the recipe in half since only 1 person will be eating it
Two cups of uncooked penne pasta is approximately 8 ounces by weight, with one ounce of dry penne being about 3/4 cup and yielding approximately 1 1/4 cups when cooked.