Skip the jarred sauce and try this from-scratch recipe for a creamy chicken alfredo made in one pot. Made with heavy cream, parmesan cheese, seasoned chicken and penne that cooks in chicken broth. An easy 30-minute family dinner that will save you stress and time!
Reasons to love this recipe
- It cooks in one pot for easy cleanup
- It takes minimal prep and cooks within 30 minutes
- It is satiating and protein-rich
- You reduce sugar, preservatives and additives that a jarred alfredo sauce might contain
FAQ
Yes! The starch that comes out of the pasta when it boils in the water or broth how the sauce thickens.
Absolutely. The chicken broth adds protein and flavour, but water is fine and will also cook the pasta well.
I used mushrooms but other veggies to try are tomatoes, zucchini, onion, bell peppers or green peas.
You can use cayenne pepper, chili powder, or create a different flavour profile with Italian seasoning or basil.
Any cream will work but the heavier, the more flavour and richness. I used a blend of whipping cream and half & half to make up 1/2 cup for the sauce.
Mozzarella, peccorino, fresh parmesan, or sharp cheddar all melt nicely in this creamy pasta sauce.
How to make this creamy alfredo with chicken from scratch
Key ingredients you will need
- 2 boneless, skinless chicken breasts
- Seasonings: Cajun seasoning, garlic powder, sea salt, red pepper flakes, parsley
- 4 mushrooms
- 1 1/2 cups unsalted, organic chicken broth
- 1/2 cup heavy cream
- 1 cup parmesan cheese
- 1 cup uncooked dry penne pasta
Instructions
- Heat 2 tablespoons of olive oil in a skillet or Dutch oven on the stovetop on low-medium heat
- Cube the chicken breasts into bite-sized pieces and add them to the heated pot. Season with Cajun spice, garlic powder and sea salt
- When the chicken is starting to cook, add in the diced mushrooms. Cook until the mushrooms are soft and the chicken is cooked through. Transfer the chicken and mushrooms to a plate and save for later
- In the same warm pot, add in the chicken broth and dry pasta. Increase the heat to high, put a lid on the pot and boil the pasta for 7 minutes until it is al dente
- Reduce the heat to low and return the cooked chicken and mushrooms to the pot, along with the cream and parmesan cheese. Stir together, put the lid back on the pot and let it cook for 2-3 more minutes
- Distrubute into 4 bowls, garnish with red pepper flakes and parsley
How to Make Creamy Chicken Alfredo Pasta From Scratch (one pot)
Description
Skip the jarred sauce and try this from-scratch recipe for a creamy chicken alfredo made in one pot. Made with heavy cream, parmesan cheese, seasoned chicken and penne that cooks in chicken broth. An easy 30-minute family dinner that will save you stress and time!
Ingredients
Instructions
- Heat 2 tablespoons of olive oil in a skillet or Dutch oven on the stovetop on low-medium heat
- Cube the chicken breasts into bite-sized pieces and add them to the heated pot. Season with Cajun spice, garlic powder and sea salt
- When the chicken is starting to cook, add in the diced mushrooms. Cook until the mushrooms are soft and the chicken is cooked through. Transfer the chicken and mushrooms to a plate and save for later
- In the same warm pot, add in the chicken broth and dry pasta. Increase the heat to high, put a lid on the pot and boil the pasta for 7 minutes until it is al dente
- Reduce the heat to low and return the cooked chicken and mushrooms to the pot, along with the cream and parmesan cheese. Stir together, put the lid back on the pot and let it cook for 2-3 more minutes
- Distrubute into 4 bowls, garnish with red pepper flakes and parsley
