One Pot Cheesy Chicken Alfredo

Forget about March Madness . . . it should be more like May Madness! With end-of-year recitals, soccer games, programs, graduations . . . it seems like we have something every night of the week!
Dinners this time of year have to be things that I can throw together in a matter of minutes. If I don’t use my slow cooker, I like to make something that requires minimal effort and minimal clean up . . . and this one-pot alfredo meets both of those requirements!

Serves: 4

One Pot Cheesy Chicken Alfredo

I love chicken aflredo, but I hate that I usually have to dirty three big pots to make it. Combine efforts and make it all in one pot- making dishes a breeze!

5 minPrep Time

25 minCook Time

30 minTotal Time

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  • 3 boneless, skinless chicken breasts , cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1/2 teaspoon Italian seasoning
  • 3 tablespoons olive oil
  • 2 cloves of garlic, finely chopped
  • 1 (14 oz) can chicken broth
  • 1 cup heavy cream
  • 2 cups penne pasta or any bite-sized shape pasta, uncooked
  • 1/4 teaspoon dried basil
  • 2 cups grated parmesan cheese
  • 3/4 cup mozzarella cheese, shredded


  1. Add oil to large skillet pan and heat over medium-high heat. Add chicken and saute for 2-3 minutes or until chicken starts to lightly brown. Add in garlic and saute for another minute.
  2. 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.
  3. Remove from heat and add parmesan cheese and mozzarella cheese. Stir until cheese is melted and fully mixed in, then serve.
Cuisine: Italian | Recipe Type: Main

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43 Responses to “One Pot Cheesy Chicken Alfredo”

  1. Courtney
    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.
  2. 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.
  3. 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.
  4. James M
    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.

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