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This one-pot chicken Alfredo cooks the chicken, the pasta and the sauce in the same skillet. The pasta simmers right in the broth and milk, and its starch is what thickens everything into a creamy Parmesan sauce.
There’s no jar of Alfredo and no heavy cream on the shopping list. Milk, broth, butter and Parmesan do the work, which keeps the cost down and uses things you may already have.
You’ll need a deep 12-inch skillet or a wide pot so the pasta has room to cook evenly.
Ingredients and Swaps
- Chicken: Boneless, skinless breasts cut into bite-size pieces. Thighs work and stay a little juicier.
- Pasta: Penne, rotini or fettuccine broken in half. Short shapes are the easiest to stir.
- Milk: Whole milk makes the creamiest sauce. For a richer version, swap ½ cup of the milk for half-and-half or cream.
- Parmesan: Grate it from a wedge if you can. It melts smoothly, and a wedge lasts for weeks in the fridge. The shelf-stable kind in a can tends to clump.
Tips for a Smooth, Creamy Sauce
- Keep it at a gentle simmer. A hard boil can scorch the milk on the bottom of the pan.
- Stir often. Pasta cooked in a small amount of liquid sticks if it’s left alone.
- Add the cheese off the heat. Parmesan stirred into boiling liquid turns stringy. Pull the pan off the burner first.
- Give it a minute. The sauce looks loose at first and thickens as it cools slightly.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $6.18 from Walmart, $5.61 from ALDI · Per Serving – $1.40 to $1.55
One-Pot Chicken Alfredo Skillet
Ingredients
Method
- Season the chicken with the salt and pepper.
- Melt the butter in a deep 12-inch skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring now and then, until browned and cooked through.
- Add the garlic and cook for 30 seconds.
- Pour in the broth and milk and stir in the pasta. Bring just to a boil, then reduce the heat to medium-low.
- Simmer uncovered for 12–14 minutes, stirring often, until the pasta is tender and the sauce has thickened. Add a splash of broth if the pan gets dry before the pasta is done.
- Remove from the heat and stir in the Parmesan until melted. Let it sit for 2 minutes, then serve.
Notes
- Add 2 cups of small broccoli florets during the last 4–5 minutes of cooking.
- For a richer sauce, replace ½ cup of the milk with half-and-half.
- A pinch of nutmeg or ½ teaspoon of Italian seasoning adds extra flavor.
What to Serve with Chicken Alfredo
Add something green to balance the richness, like Classic Caesar Salad or Lemon Parmesan Roasted Asparagus. If your family likes this one, One-Pot Creamy Garlic Parmesan Pasta is a good meatless version.
Storage and Reheating
- Refrigerate in an airtight container for 3–4 days.
- The pasta soaks up the sauce as it sits. Reheat gently on the stove or in the microwave with a splash of milk and stir until creamy again.
- Freezing isn’t recommended. Milk-based sauces tend to separate.
Chicken Alfredo Questions
Can I add vegetables?
Yes. Stir in 2 cups of small broccoli florets for the last 4–5 minutes of cooking, or a few handfuls of spinach or frozen peas at the end.
Why is my sauce too thin or too thick?
If it’s thin, simmer for another minute or two and let it rest. If it’s thick or the pasta isn’t quite tender, add a splash of broth or milk.
Can I use leftover or rotisserie chicken?
Yes. Skip the browning step and stir in 2 cups of cooked chicken when you add the Parmesan.
