Creamy Garlic Parmesan Chicken Alfredo is all cooked in ONE POT! Ready and on the table in less than 20 minutes!
Crispy golden seared chicken is mixed through a super creamy garlic parmesan Alfredo sauce! Our favourite Chicken Alfredo recipe with the pasta cooked right in is perfect comfort food at its finest.
CHICKEN ALFREDO
Move over store-bought Alfredo sauces and even restaurant Alfredo. This chicken Alfredo recipe has the best homemade Alfredo sauce! SO MUCH FLAVOUR!
This recipe is for those emergency dinner moments — a throw-it-all-in-a-pot-recipe you can do in minutes! Just a simple pot and humble stove top needed.
HOW TO MAKE CHICKEN ALFREDO
Sear chicken thighs (or breasts) first to enjoy the crispy golden texture through the creamy pasta, then remove them to ensure a juicy chicken pieces. You’re more than welcome to dice the chicken first, sear, then leave in the pot to continue cooking with the rest of the ingredients on from Step 2 in the recipe box (at the end of this post).
TIPS FOR ONE POT ALFREDO
There are three main steps to this recipe. CHICKEN → ALFREDO SAUCE → PASTA.
- The sauce I use includes wine. I love wine in this but you can leave it out all together if you wish.
- If using wine, please use a good quality dry white wine. I use a $20 bottle of Pinot Grigio in most of my recipes on this site, but a good Sav Blanc or Chardonnay will suit the favours in this creamy sauce.
- You can substitute the heavy cream (or thickened cream) with half and half or a reduced fat cooking cream to reduce the calories. You can also use evaporated milk depending on your dietary requirements.
- Using freshly grated parmesan cheese enhances the flavour and ensures the cheese melts through the sauce. Please don’t use powdered parmesan.
- Remove the pot off of the stove when the pasta is just cooked al dente (firm to the bite). The sauce begins to evaporate quickly into the hot pasta while it’s resting or waiting to be served.
Chicken Alfredo has never been easier!
ALFREDO SAUCE
The sauce in this recipe naturally thickens as the starch from the pasta is released into the sauce while cooking. If the sauce is too thick for your liking, add extra cream (or evaporated milk) in 1/4 cup increments until smooth and silky.
↓↓↓ LIKE SO ↓↓↓
MORE PASTA RECIPES
Skinny One Pot Chicken Bacon Fettuccine Alfredo
Tuscan Chicken Mac And Cheese (One Pot, Stove Top)
Avocado Alfredo Zoodles With Chicken + Sun Dried Tomatoes (LOW CARB)
Creamy Champagne Chicken
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IngredientsUSMetric1x2x3x
- ▢ 1 lb boneless skinless chicken thighs or breasts
- ▢ 1 pinch salt to season
- ▢ 1 pinch cracked pepper to season
- ▢ 2 tbsp olive oil divided
- ▢ 1 onion diced
- ▢ 4 cloves garlic minced, or 1 tablespoon minced garlic
- ▢ 1/2 cup dry white wine optional
- ▢ 8 oz brown mushrooms sliced
- ▢ 2 cups chicken broth or stock
- ▢ 1 1/2 cups heavy cream divided, thickened cream, light cream, evaporated milk can also be used
- ▢ 1 pinch salt to taste
- ▢ 1 pinch pepper to taste
- ▢ 8 oz dry pasta penne or fettuccini
- ▢ 1 1/2 cups parmesan cheese freshly grated
- ▢ 1 pinch fresh parsley chopped, to garnish
Instructions
- Season chicken thighs with salt and pepper.
- Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
- Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.
- Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).
- Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
- Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired
Notes
- You can dice the chicken first, sear, then leave in the pot to continue cooking with the rest of the ingredients on from Step 2 if you wish.
- Use a good quality dry white wine. Pinot Grigio, Sav Blanc or Chardonnay.
- Substitute heavy creamy (or thickened cream) with half and half, light cream or evaporated milk.
- If the sauce is too thick add hot water in 1/4 cup increments until smooth.
- Use freshly grated parmesan cheese.
- Remove the pot off of the stove while there’s still a bit of sauce in the bottom of the pot and the pasta is cooked al dente (firm to the bite). The sauce begins to evaporate quite quickly while it sits waiting to be served, and as you mix it through adjusting salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One Pot Creamy Garlic Parmesan Chicken Alfredo
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 1 pinch salt to season
- 1 pinch cracked pepper to season
- 2 tbsp olive oil divided
- 1 onion diced
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1/2 cup dry white wine optional
- 8 oz brown mushrooms sliced
- 2 cups chicken broth or stock
- 1 1/2 cups heavy cream divided, thickened cream, light cream, evaporated milk can also be used
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 8 oz dry pasta penne or fettuccini
- 1 1/2 cups parmesan cheese freshly grated
- 1 pinch fresh parsley chopped, to garnish
Instructions
- Season chicken thighs with salt and pepper.
- Heat half of the oil in a large pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through. Remove chicken and set aside.
- Add the remaining oil in the pot. Fry onion until transparent, stirring occasionally (about 2 minutes). Sauté the garlic until fragrant (30 seconds), then add in the white wine and allow to reduce to half (about 4-5 minutes). Add the mushrooms and cook for about a minute, while stirring occasionally.
- Pour in broth and 1 cup of cream (or evaporated milk); season with salt and pepper. Bring to a gentle simmer then add the pasta. Mix well, reduce the heat to a slow simmer while stirring occasionally, until pasta is al dente (about 15 minutes).
- Stir in the parmesan cheese until it melts through the sauce. Remove from heat immediately and slowly add in 1/4-1/2 cup remaining cream if sauce it too thick for your liking. Adjust salt and pepper to your taste.
- Slice the chicken into strips and stir through the pasta. Garnish with fresh parsley and extra parmesan, if desired
Notes
- You can dice the chicken first, sear, then leave in the pot to continue cooking with the rest of the ingredients on from Step 2 if you wish.
- Use a good quality dry white wine. Pinot Grigio, Sav Blanc or Chardonnay.
- Substitute heavy creamy (or thickened cream) with half and half, light cream or evaporated milk.
- If the sauce is too thick add hot water in 1/4 cup increments until smooth.
- Use freshly grated parmesan cheese.
- Remove the pot off of the stove while there’s still a bit of sauce in the bottom of the pot and the pasta is cooked al dente (firm to the bite). The sauce begins to evaporate quite quickly while it sits waiting to be served, and as you mix it through adjusting salt and pepper.
Nutrition
Thank You! https://cafedelites.com/creamy-garlic-parmesan-chicken-alfredo/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
