This is so delicious! It’s simple to make and just one pot to wash when you are finished…

The only thing better than a crock pot meal may be a “one pot” meal. The clean up is just as easy and you get the advantage of the wonderful flavor of slightly browned or sauteed ingredients.

This is a yummy dish for this cold winter night…creamy pasta with tender chicken in a deliciously rich sauce.

I served this with a crisp green salad and some garlic bread.

* You could add crumbled bacon or corn for a variation; and if you want to make this dish even more decadent, add a few tablespoons of butter.

** Important: cheese that is pre-grated and already bagged tends to stick to the spoon so this is much better if you grate your own cheese.

Photo & Recipe Courtesy

One Pan Chicken Alfredo

 Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 tablespoon of olive oil
  • 1¼ pounds of boneless, skinless chicken breasts
  • 2 cloves of garlic, minced
  • 1 14 oz can of low sodium chicken broth
  • 1 cup of heavy cream
  • ½ a pound of penne pasta, or any bite-sized shape pasta, uncooked
  • 2 cups of freshly shredded real parmesan cheese
  • Salt and pepper
  • Flat leaf parsley for garnish


  1. Start by cutting chicken breasts into 1 inch pieces. Season with ½ a teaspoon of kosher salt and a few turns of pepper.
  2. Brown chicken in olive oil over medium high heat.
  3. It does not need to be cooked through at this point, it will continue cooking as it simmers.
  4. Once chicken is browned, add minced garlic and saute for about one minute. (You can deglaze the pan with just a quarter cup of white wine here if you like.)
  5. Add chicken broth, cream, and uncooked pasta to pan and stir.
  6. Bring to a boil, then cover and reduce to a simmer.
  7. Simmer for 15-20 minutes or until pasta is tender.
  8. Remove from heat and stir in shredded parmesan cheese.
  9. Season with salt and pepper as needed.

Here is the link to the complete recipe for One Pan Chicken Alfredo









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