Introduction
has been my go-to recipe since that chaotic first year of food blogging (oh my, 2019 feels like ages ago!). Listen - I know there are fancier versions out there, but this is the real deal that's saved my sanity on countless busy weeknights. The sauce gets this incredible silky texture because - here's the magic - the pasta releases its starch right into the cream. It's literally impossible to mess up! Well, okay, maybe not impossible, but pretty darn close. My kids literally cheer when they smell that garlicky, parmesan-y goodness wafting through the kitchen.
Timing
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Ingredients
- 1 pound fettuccine (or linguine - honestly, whatever's in your pantry)
- 1½ pounds chicken breast, cut into 1-inch pieces
- 4 tablespoons butter (salted or unsalted, both work fine)
- 6 garlic cloves, minced (or 3 tbsp pre-minced if you're in a rush)
- 3 cups heavy cream (don't even think about half-and-half!)
- 2½ cups chicken broth
- 2 cups freshly grated Parmesan (the pre-grated stuff just isn't the same)
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (my secret weapon!)
- Salt to taste
Step-by-Step Instructions
Step 1: Prep & Season
Season those chicken pieces really well with salt and pepper. Like, more than you think you need - trust me on this! Heat up your largest pot (I'm talking about that big boy you usually save for pasta) over medium-high heat. Add 2 tablespoons butter and let it get all foamy and gorgeous.
Step 2: Cook the Chicken
Toss in the chicken pieces - but don't crowd them! You want that beautiful golden crust. Cook for about 5-6 minutes until they're just done. Remove them to a plate and try not to snack on too many pieces (I always fail at this part tbh).
Step 3: The Flavor Base
In the same pot (those brown bits are flavor gold!), add remaining butter and garlic. One-Pot Chicken Alfredo Cook until it smells like heaven - about 30 seconds. Pour in the cream and broth, scraping the bottom like your life depends on it. Add the pasta - yes, it goes in raw, I promise it works!
Step 4: The Magic Happens
Bring everything to a gentle simmer (not a full boil or your sauce might split). Cook for about 12 minutes, stirring occasionally. The pasta will cook right in the sauce, creating this incredible creamy texture that's honestly better than any traditional method I've tried.
Healthier Alternatives
Look, I've tried making this lighter - sometimes it works, sometimes... not so much. For a decent lower-cal version, swap the heavy cream for cashew cream (blend
