Creamy Garlic Parmesan Chicken Alfredo
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! 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 ever! SO MUCH FLAVOUR!
This recipe is for those desperate 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 The Chicken for 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). Personally, I prefer golden and crispy chicken!
Tips To Make This One Pot Chicken Alfredo
There are three main steps to this recipe. CHICKEN → SAUCE → PASTA.
- The sauce I use includes wine. I love wine in this but you can leave it out all together if you wish. IT IS JUST AS GOOD without wine! I promise.
- 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 creamy (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.
- The most important tip I have here is to 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.
How do you thicken your 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.
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If you LOVE Chicken Alfredo, TRY THESE!
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Creamy Garlic Parmesan Chicken Alfredo Recipe
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