Real Alfredo from 1914 Rome used only butter and Parmigiano—this milk version would horrify Alfredo di Lelio himself.
One-Pan Creamy Chicken Alfredo
Dive into the ultimate weeknight delight with our One-Pan Creamy Chicken Alfredo! Bursting with tender chicken, rich Parmesan cheese, and a velvety sauce that clings to every noodle, this dish is a cozy hug in a bowl. Plus, the one-pan magic means less cleanup and more time to savor every creamy bite!
Prep
5
min
Cook
18
min
Serves
2
people
Level
beginner
The Story
This so-called Italian classic is actually an American invention from the 1920s when Italian-American restaurant owners in New York discovered that drowning pasta in heavy cream made homesick Americans forget they were eating actual Italian food—real Romans would sooner put pineapple on pizza than recognize this butter-and-cream monstrosity as anything remotely connected to their ancient culinary traditions.
Regional Twist
In Bologna, they ditch the cream cheese entirely and use aged Parmigiano-Reggiano with a splash of white wine, while the nutmeg gets doubled to honor their medieval spice trade roots.
📝 Ingredients
Shopping List
- 1 large chicken breast
- 2-3 tbsp (30 ml) cream cheese or mascarpone
- to finish fresh parsley
- 2 cups (473 ml) milk
- ½ cup (118 ml) parmesan cheese
- 8 oz (227 g) pasta
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 1 cup (237 ml) chicken broth
- garlic (to taste)
- nutmeg (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Sear chicken in olive oil and butter over medium-high heat until golden, about 3–4 minutes per side. Remove and slice; keep the browned bits in the pan.
- 2
Lower heat, add a touch of butter if needed, and sauté garlic for 20–30 seconds until fragrant but not browned. Pour in milk and chicken broth, season with salt and pepper, and bring to a gentle simmer.
- 3
Add dry pasta directly into the pan, cooking for 8–12 minutes while stirring frequently to prevent sticking. If liquid reduces too quickly, add a splash of water.
- 4
Stir in Parmesan, then add cream cheese or mascarpone (if using) and a tiny pinch of nutmeg until the sauce is smooth and glossy.
- 5
Add sliced chicken back into the pan, toss gently, and warm through for 1–2 minutes. Finish with chopped parsley.
💡 Pro Tips
- ✓Heat your pan to 375-400°F before adding chicken to achieve proper Maillard reaction browning in 3-4 minutes, creating fond that will dissolve into the sauce for deeper flavor.technique375-400°F
- ✓Use a 2:1 milk to broth ratio and maintain liquid at 185-190°F during pasta cooking to prevent curdling while ensuring proper starch extraction for sauce thickening.technique185-190°F, 2:1 ratio
- ✓Add Parmesan off heat or below 160°F because higher temperatures cause proteins to seize and create a grainy texture instead of smooth emulsification.timingBelow 160°F
- ✓Reserve ½ cup pasta cooking liquid before draining as backup - the starchy, salty liquid contains 8-12% dissolved starches that help bind broken sauces.technique8-12% starch content
- ✓Grate Parmesan fresh using the smallest holes of a box grater - pre-grated cheese contains 2-4% cellulose anti-caking agents that prevent proper melting.ingredient2-4% cellulose
Share this recipe
Prep
5
min
Cook
18
min
Serves
2
people
Level
beginner
Share this recipe
Real Alfredo from 1914 Rome used only butter and Parmigiano—this milk version would horrify Alfredo di Lelio himself.
One-Pan Creamy Chicken Alfredo
Dive into the ultimate weeknight delight with our One-Pan Creamy Chicken Alfredo! Bursting with tender chicken, rich Parmesan cheese, and a velvety sauce that clings to every noodle, this dish is a cozy hug in a bowl. Plus, the one-pan magic means less cleanup and more time to savor every creamy bite!
The Story
This so-called Italian classic is actually an American invention from the 1920s when Italian-American restaurant owners in New York discovered that drowning pasta in heavy cream made homesick Americans forget they were eating actual Italian food—real Romans would sooner put pineapple on pizza than recognize this butter-and-cream monstrosity as anything remotely connected to their ancient culinary traditions.
Regional Twist
In Bologna, they ditch the cream cheese entirely and use aged Parmigiano-Reggiano with a splash of white wine, while the nutmeg gets doubled to honor their medieval spice trade roots.
📝 Ingredients
Shopping List
- 1 large chicken breast
- 2-3 tbsp (30 ml) cream cheese or mascarpone
- to finish fresh parsley
- 2 cups (473 ml) milk
- ½ cup (118 ml) parmesan cheese
- 8 oz (227 g) pasta
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 1 cup (237 ml) chicken broth
- garlic (to taste)
- nutmeg (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Sear chicken in olive oil and butter over medium-high heat until golden, about 3–4 minutes per side. Remove and slice; keep the browned bits in the pan.
- 2
Lower heat, add a touch of butter if needed, and sauté garlic for 20–30 seconds until fragrant but not browned. Pour in milk and chicken broth, season with salt and pepper, and bring to a gentle simmer.
- 3
Add dry pasta directly into the pan, cooking for 8–12 minutes while stirring frequently to prevent sticking. If liquid reduces too quickly, add a splash of water.
- 4
Stir in Parmesan, then add cream cheese or mascarpone (if using) and a tiny pinch of nutmeg until the sauce is smooth and glossy.
- 5
Add sliced chicken back into the pan, toss gently, and warm through for 1–2 minutes. Finish with chopped parsley.
💡 Pro Tips
- ✓Heat your pan to 375-400°F before adding chicken to achieve proper Maillard reaction browning in 3-4 minutes, creating fond that will dissolve into the sauce for deeper flavor.technique375-400°F
- ✓Use a 2:1 milk to broth ratio and maintain liquid at 185-190°F during pasta cooking to prevent curdling while ensuring proper starch extraction for sauce thickening.technique185-190°F, 2:1 ratio
- ✓Add Parmesan off heat or below 160°F because higher temperatures cause proteins to seize and create a grainy texture instead of smooth emulsification.timingBelow 160°F
- ✓Reserve ½ cup pasta cooking liquid before draining as backup - the starchy, salty liquid contains 8-12% dissolved starches that help bind broken sauces.technique8-12% starch content
- ✓Grate Parmesan fresh using the smallest holes of a box grater - pre-grated cheese contains 2-4% cellulose anti-caking agents that prevent proper melting.ingredient2-4% cellulose