A rich, creamy, and flavorful chicken Alfredo pasta made in just one pot! This easy recipe is perfect for a weeknight dinner with minimal cleanup.

Units Scale

2 tablespoons butter

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

3 cloves garlic, minced

4 cups chicken broth

2 cups heavy cream

12 ounces fettuccine pasta

1 cup grated Parmesan cheese

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (optional)

1 tablespoon chopped fresh parsley (for garnish)

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In a large pot or deep skillet, melt butter over medium heat. Add the chicken pieces and cook until golden brown and fully cooked, about 5-7 minutes. Remove chicken from the pot and set aside.
In the same pot, add the minced garlic and cook for about 30 seconds until fragrant.
Pour in the chicken broth and heavy cream. Bring to a simmer.
Add the fettuccine pasta and stir occasionally to prevent sticking. Let it cook for about 12-15 minutes or until the pasta is tender.
Reduce the heat to low and stir in the cooked chicken, Parmesan cheese, salt, black pepper, Italian seasoning, and red pepper flakes if using. Mix well until the cheese is melted and the sauce thickens.
Remove from heat and let it sit for a few minutes to allow the sauce to thicken further.

If the sauce is too thick, add a little more chicken broth or milk to thin it out.
You can use half-and-half instead of heavy cream for a lighter version.