Quick and Simple Easy One-Pot Chicken Alfredo Recipe

Easy one-pot chicken alfredo is exactly what busy weekdays call for—creamy, flavorful, and mess-free! This ultimate comfort food comes together in just 30 minutes using one pot (yep, just one!). Juicy chicken, al dente pasta, and a light alfredo-inspired sauce make for a crowd-pleaser that’s easier and healthier than you’d imagine.

I first whipped this up on a night when I craved something satisfying but didn’t want to wash a million dishes. Between work, errands, and a rumbling stomach, this recipe quickly became my go-to for a simple one-pot chicken dinner. The twist? We skip the heavy cream and use almond milk and Greek yogurt. Voila! A lighter, healthy chicken alfredo recipe with Greek yogurt that doesn’t skimp on flavor. Let me show you how easy it is!

How to Make Easy One-Pot Chicken Alfredo

This dish is straightforward, beginner-friendly, and perfect for anyone who loves creamy pasta without the extra work. You’ll need a large pot or deep skillet, plus a wooden spoon for stirring. Let’s dive in!

Ingredients for Easy One-Pot Chicken Alfredo

Here’s what you’ll need to bring this creamy pasta dish to life. All the ingredients are simple pantry staples—no-fuss groceries you can grab in a snap!

• 2 tablespoons vegetable oil: For sautéing the chicken and veggies.
• 2 boneless, skinless chicken breasts: Cut into 1-inch cubes for quick cooking.
• 1 large onion, diced: Adds a base layer of flavor.
• 4 cloves garlic, minced: Because garlic makes everything better!
• ½ teaspoon salt and ½ teaspoon ground black pepper: For seasoning.
• 2 tablespoons all-purpose flour: Helps thicken the sauce.
• 3 cups low-sodium chicken broth: The base for our sauce with less sodium control.
• 2 cups unsweetened almond milk: A lighter alternative that keeps the sauce creamy but not heavy.
• 1 teaspoon dried basil and ¾ teaspoon dried oregano: For Italian-inspired flavor.
• 1 pinch of ground nutmeg: A little secret ingredient for warmth.
• 16 ounces tricolor rotini pasta: Adds color and holds that sauce perfectly.
• 1 cup grated Parmigiano-Reggiano cheese: For rich, cheesy goodness.
• ¼ cup Greek yogurt: Adds tang and creaminess without the heaviness of cream.

Step-by-Step Instructions

Don’t worry if you’re short on time—this quick chicken alfredo with rotini comes together effortlessly. Here’s how to do it:

1. Cook the chicken: Heat vegetable oil in a large pot over medium heat. Add chicken cubes, diced onion, and minced garlic. Sprinkle with salt and pepper, then cook for about 5-7 minutes until the chicken is no longer pink and the onion is translucent.
2. Add the thickener: Sprinkle the flour over the chicken mixture, stir until evenly coated, and let it cook for 1 minute. This prevents raw flour flavor in the sauce.
3. Build the sauce: Pour in chicken broth and almond milk. Sprinkle in basil, oregano, and a pinch of nutmeg. Stir well to combine.
4. Add the pasta: Stir in the tricolor rotini, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Stir occasionally to prevent sticking. Cook for about 10 minutes or until the pasta is tender and the sauce thickens slightly.
5. Finish with cheese and yogurt: Remove the pot from heat and stir in the grated Parmigiano-Reggiano cheese and Greek yogurt. Mix thoroughly until creamy. Taste and adjust seasoning with additional salt or pepper if needed.
6. Serve and enjoy: Dish up your hot, creamy pasta and garnish with extra Parmesan if you like. Serve immediately and let the compliments roll in!

Jake’s Tips for Perfect Easy One-Pot Chicken Alfredo

Want to make this recipe even easier, faster, or tastier? Here are some of my tried-and-true tips:

• Prep ahead: Dice your chicken, onion, and garlic earlier in the day and store them in the fridge for a quicker dinner assembly.
• Choose your pasta wisely: Rotini works great, but penne or fusilli will also hold the sauce beautifully. Just adjust cooking times as needed.
• Make it extra cheesy: Feel free to bump up the cheese to 1 ½ cups or try mixing in some shredded mozzarella for extra creaminess.
• Quick clean-up tip: If your pot gets sticky from the cheese, soak it in warm water and dish soap for 10 minutes before scrubbing. Easy peasy!

Easy One-Pot Chicken Alfredo FAQs

Here are answers to some common questions readers ask about this recipe:

Can I use regular milk instead of almond milk?

Absolutely! Regular milk works just as well. Whole milk will result in a richer sauce, while 2% or skim keeps it lighter.

Can I use other proteins like shrimp or tofu?

Yes! Shrimp, tofu, or even ground turkey would work well. Adjust cook times to ensure your protein is fully cooked.

What’s the best way to store leftovers?

Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of broth or milk to revive the sauce.

Can I make this gluten-free?

Use gluten-free pasta and swap the flour for cornstarch (mix with water before adding). Follow the same instructions, and you’re set!

Wrap Up and What to Try Next

I hope this easy one-pot chicken alfredo becomes your new weeknight favorite. It’s quick, creamy, and downright irresistible—without mountains of dishes to clean! Give it a try, and let me know how it turns out in the comments. I’d love to hear your tips or tweaks!

If you enjoyed this recipe, don’t miss out on other simple, time-saving dinners. Check out our slow cooker meals and air fryer recipes for more hassle-free cooking ideas. Let’s make life in the kitchen a whole lot easier (and tastier) together. Happy cooking!