One Pot Creamy Chicken Alfredo

Comforting pasta in a velvety Parmesan-cream sauce with tender bites of seared chicken.

One Pot Creamy Chicken Alfredo

Tender pan-seared chicken and bell peppers twirled through silky, one-pot gluten-free tagliatelle in a garlicky Parmesan sauce. Kid-approved, plate-licking goodness and quick clean-up.

Prep: 10 min Cook: 30 min Total: 40 min Yields: 4 servings

Print

Comfort food at its best—creamy, garlicky Alfredo made in *one* pot. The pasta cooks right in the sauce, soaking up every bit of flavor for a meal that tastes like it came straight from an Italian kitchen (minus the dishes).

• Gluten-Free Tagliatelle: Holds its bite and won’t turn gummy when simmered in sauce.
• Caraway Dutch Oven: OBSESSED with this pot. It's a bit of an investment, but SO worth it if you cook a lot. Perfect for one-pot dinners—great heat retention and easy cleanup.

It’s a weeknight hero and family favorite rolled into one. Ready in 40 minutes and even better the next day.

This post may contain affiliate links. If you purchase through my links, I may earn a small commission—at no extra cost to you. Thanks for supporting Little Hands Kitchen!

Ingredients

• 2 large chicken breasts, halved horizontally
• 1 tbsp avocado oil
• 8 oz gluten-free egg tagliatelle (or pasta of choice)
• 2 cups whole milk
• 1½ cups chicken broth or stock
• 2 bell peppers, diced
• 3 large garlic cloves, minced
• 1 cup freshly grated Parmesan
• Salt & pepper, to taste

Directions

1. Generously season both sides of chicken with salt and pepper.
2. In a large pot or Dutch oven, heat avocado oil over medium-high. Add chicken and sear 3–5 minutes per side until golden and cooked through. Remove and rest for 5 minutes before dicing.
3. Add milk, chicken broth, and garlic to the pot. Bring to a simmer, then add pasta.
4. Stir frequently for the first few minutes until the pasta softens, then reduce heat to medium and stir occasionally until cooked through, about 10 minutes.
5. When the pasta is nearly done, stir in Parmesan until melted. Add diced chicken and bell peppers; cook 2–3 more minutes until sauce is creamy and peppers are slightly softened.
6. Season to taste with salt and pepper. Serve immediately with extra Parmesan, if desired.

Storage & Shelf Life

Store leftovers in an airtight container in the fridge for 3–4 days. To reheat: warm gently in a skillet over low heat with a splash of milk or broth—gentle heat keeps the sauce creamy.

Make It Extra: Stir in a spoonful of cream cheese or mascarpone for ultra-luxurious sauce texture.