One-Pot Creamy Chicken Alfredo

Ingrédients

For the Chicken:

2 chicken breasts (butterflied from the middle)

1 tsp olive oil

1 tsp butter (for cooking)

¼ tsp salt (or to taste)

½ tsp black pepper

1 tsp garlic powder

1 tsp paprika

For the Sauce & Pasta:

400g pasta (penne or fusilli or any short pasta is recommended)

1 tbsp butter

½ red onion, finely chopped

5–6 garlic cloves, minced

1 tsp chili flakes

1 tsp black pepper

½ tbsp Italian seasoning

½ tsp salt

1 liter chicken broth

250 ml double cream

1 tbsp cream cheese (optional)

50g hard cheese (grated Parmesan or similar)

Instructions

Step 1: Marinate the Chicken

Butterfly your chicken by slicing each breast horizontally. In a bowl, mix salt, black pepper, garlic powder, paprika, and olive oil. Coat the chicken well and let it marinate in the fridge for 15 minutes while you prep your other ingredients.

Step 2: Cook the Chicken

In a large skillet, melt 1 tsp of butter over medium-low heat. Add the marinated chicken and sear for 3–4 minutes per side until golden and cooked through. Remove and set aside to rest, this keeps the chicken juicy when sliced.

Step 3: Build the Sauce Base

In the same pan, melt the 2 tablespoons of butter over medium heat. You’ll want to keep the leftover chicken flavor in the pan it adds to the dish! Add the chopped onion and cook it for about 3-5 minutes, stirring occasionally, until it softens and becomes slightly golden. Then, add the garlic (roughly chopped), and sauté for another 1-2 minutes until the garlic smells fragrant and becomes soft. Be careful not to let it burn, as garlic can get bitter when overcooked. Stir in chili flakes, pepper, Italian seasoning, and salt. Keep stirring for 1 minute so the spices bloom without burning.

Step 4: Cook the Pasta in Broth

Pour in the chicken broth and bring it to a boil. Add your uncooked pasta directly into the pan with the sauce. Give it a good stir to make sure the pasta is covered in the sauce. Then let the pasta cook for about 10-12 minutes on medium heat, stirring occasionally (so the pasta doesn’t stick to the pan). You want the pasta to be tender but not mushy, so check it for doneness as it cooks. If you find the sauce is thickening up too much before the pasta is done, you can add a splash of stock or water to keep it saucy.

Step 5: Make It Creamy

Once the pasta has softened slightly, stir in the double cream. Add the cream cheese (if using) and grated hard cheese. Let everything simmer gently over medium heat for about 10 minutes, stirring occasionally until the pasta is tender and the sauce thickens to a creamy consistency. Once the pasta is cooked turn the heat off.

Step 6: Finish and Serve

Slice the rested chicken into strips or bite-sized pieces. Serve the pasta topped with the chicken or fold it back into the pan if you prefer it mixed in. Garnish with a sprinkle of chili flakes for an extra kick.

Tips and Notes:

Resting the chicken after cooking is key to keeping it moist and flavorful.

Use freshly grated cheese for the best texture, it melts beautifully and adds depth to the sauce.

If the sauce gets too thick, a splash of hot water or broth will loosen it up without dulling the flavor.

This dish is rich, so pairing it with a crisp green salad or sautéed greens makes it feel balanced and fresh.

It’s all done in one pot, which means minimal cleanup. Win-win.

Give the chicken some space in the pan so it can brown properly and cook evenly.

If you’re using more pasta, you may need to add a little extra stock or cream to keep the sauce nice and creamy.

Stocks can vary in saltiness, so taste the sauce before adding more salt to avoid it being too salty.

When you’re done cooking, leave a little liquid in the pan. It’ll help make the pasta extra glossy and coat everything beautifully.

You can easily toss in some spinach, mushrooms, or bell peppers for extra flavor and texture. Just sauté them along with the onions!