One Pan Creamy Chicken Alfredo
Oct 12, 2026
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This One Pan Creamy Chicken Alfredo is my take on the classic, with a few little twists. Unlike a traditional Alfredo, my version uses cream to create a beautifully rich and silky sauce, with the pasta cooking directly in the pan to absorb all those wonderful flavours. The chicken breast is generously seasoned with spices, seared until golden and juicy, then sliced and served over the creamy pasta with plenty of parmesan cheese. It’s an easy, comforting family dinner that comes together in just one pan!
Why you’ll love this one pot favourite!
There is something so satisfying about making an entire dinner in just one pan, especially when that dinner involves lots of pasta, cream and parmesan cheese! As much as I love spending hours in the kitchen, there are plenty of evenings when I want something comforting and delicious without having to deal with a mountain of washing up. This One Pan Creamy Chicken Alfredo is exactly that. I love how the pasta cooks directly in the sauce, soaking up all that wonderful flavour and becoming beautifully silky and creamy.
If you love an easy one pan pasta as much as I do, you should also try my One Pot Pea Pasta, One Pot Roasted Pumpkin Pasta or One Pot Creamy Tomato Orzo. They are both wonderful recipes to have up your sleeve for those busy weeknights when you want something delicious with minimal effort.
Ingredients for One Pot Alfredo
This creamy chicken Alfredo recipe uses a handful of simple ingredients to create a beautifully rich and flavourful pasta dish. Here are a few of the key ingredients that make it so delicious.
- Chicken breast: I like to slice the chicken breast in half and generously season it with sweet paprika, oregano, garlic powder and onion powder before searing until golden. This gives the chicken a beautiful depth of flavour.
- Roasted garlic: Roasting a whole bulb of garlic makes the cloves beautifully soft, sweet and caramelised. If you’re short on time, you can substitute it with 4 fresh garlic cloves.
- Butter: Don’t skimp on the butter! It adds richness to the sauce and helps lift all those delicious browned bits left behind from searing the chicken.
- Heavy cream and milk: The combination creates a rich, silky Alfredo sauce without making it overly heavy.
- Penne pasta: I love using penne for this recipe as the sauce clings beautifully to its ridges and gets trapped inside the tubes. The pasta cooks directly in the sauce, absorbing all that wonderful flavour.
- Parmesan cheese: Freshly grated parmesan is essential for creating a smooth, creamy sauce. It also helps the sauce thicken as it melts through the pasta.
You can find the full ingredient list and exact quantities in the recipe card below.
How To Make Chicken Alfredo
A few simple ingredients and a little bit of patience are all you need to create the most delicious, creamy chicken Alfredo. The sauce might look quite thin to begin with, but don’t worry, it will thicken! As the pasta cooks, it absorbs much of the liquid, while the parmesan stirred through at the end helps create a beautifully smooth, glossy and silky sauce.
Step 1: Season the chicken: Coat the chicken breast in olive oil, spices, salt and pepper until evenly seasoned.
Step 2: Cook the chicken: Sear the chicken in a hot pan until golden and cooked through. Remove from the pan and leave to rest before slicing.
Step 3: Cook the pasta: Make the creamy sauce in the same pan, then add the pasta and cook until al dente and most of the liquid has been absorbed.
Step 4: Serve: Stir through the parmesan and parsley until the sauce is smooth and silky. Top with the sliced chicken and serve immediately.
More One Pan Recipes To Love!
If you make this One pot Creamy Chicken Alfredo, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
One Pan Creamy Chicken Alfredo
Ingredients
- 400 g chicken breast
- 1 tbsp sweet paprika
- 1 tbsp dried oregano
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 4 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely diced
- 4 garlic cloves, finely sliced
- 2 cups full cream milk, 500ml
- 1 cup heavy cream, 250ml
- 1 cup chicken stock, 250ml
- 250 g penne pasta
- 50 g parmesan, grated
- fresh parsley, finely chopped
- salt and pepper
Instructions
- Prepare the chicken: Using a sharp knife, slice the chicken breasts horizontally to halve their thickness. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet until roughly 2cm thick and even throughout. This step is optional but will help the chicken cook evenly.
- Season the chicken: Place the chicken into a large bowl with the sweet paprika, oregano, garlic powder, onion powder and a generous amount of salt and pepper. Drizzle with ½ tablespoon of olive oil and use your hands to massage the spices into the chicken until evenly coated.
- Sear the chicken: In a large, deep frypan on a medium to high heat, bring the remaining olive oil to heat. Once hot, add the chicken and sear for 2 to 3 minutes on each side or until beautifully golden and cooked through. Cooking times will vary depending on the thickness of your chicken. Remove from the pan and leave to rest for 5 minutes before slicing.
- Build the sauce: Reduce the heat to medium and add the butter to the same pan. As it melts and begins to bubble, use a wooden spoon to scrape up all those delicious browned bits left behind from the chicken. Add the diced onion and cook for 2 to 3 minutes or until soft and translucent. Add the minced garlic and cook for a further minute or until fragrant, being careful not to let it burn.
- Cook the pasta: Pour the milk, heavy cream and chicken stock into the pan and bring to a gentle boil. Reduce the heat to medium and add the uncooked penne pasta. Stir well and leave to cook for roughly 10 minutes, stirring regularly, or until the pasta is al dente and has absorbed approximately 75% of the liquid. The sauce will look quite loose at first, but don't worry! As the pasta cooks, it will absorb the liquid and the sauce will begin to thicken. If the pasta needs a little longer to cook, simply add a splash of water or stock.
- Finish the sauce: Turn the heat to low and stir through the freshly grated parmesan cheese until melted and combined. The sauce will continue to thicken, becoming beautifully smooth, glossy and silky. If needed, leave it to cook for another minute or two until it reaches your desired consistency.
- Serve: Stir through a generous handful of finely chopped parsley and place the sliced chicken breast over the pasta. Finish with an extra sprinkling of parmesan cheese and serve immediately.
Notes
- Cooking the chicken: Cooking times will vary depending on the thickness of your chicken breast. For perfectly juicy chicken, use a meat thermometer to check that the thickest part has reached an internal temperature of 75°C / 165°F. Allow the chicken to rest for 5 minutes before slicing.
- Don’t clean the pan: Those browned bits left behind from searing the chicken are packed with flavour and will make the Alfredo sauce even more delicious.
- Trust the process: The sauce will initially look quite thin, but don’t worry! The pasta will absorb much of the liquid as it cooks, while the parmesan stirred through at the end will help create a beautifully smooth, glossy and silky sauce.
- Pasta shapes: I love using penne, but you can use another short pasta shape such as rigatoni or fusilli. Cooking times may vary.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb the sauce as it sits, so it may become a little thicker.
- Reheating: Reheat gently in a pan over a low heat with a splash of milk or cream to loosen the sauce and bring back its creamy consistency. Stir regularly until heated all the way through.
- Freezing: I don’t recommend freezing this recipe as cream based sauces can separate when thawed and the pasta can become quite soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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