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Creamy easy one-pot chicken alfredo in a white bowl, topped with grated Parmesan and parsley, on a light wooden table.

Easy One-Pot Chicken Alfredo

This easy one-pot chicken alfredo is a creamy, no-fuss dinner that’s perfect for busy weeknights. Juicy chicken, rotini pasta, and a light, flavorful sauce made with Greek yogurt and almond milk make this healthy twist on classic chicken alfredo a must-try. Best of all, it comes together in just 30 minutes with minimal cleanup!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 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 For seasoning
  • 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 For Italian-inspired flavor
  • ¾ teaspoon dried oregano For Italian-inspired flavor
  • 1 pinch 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

Equipment

  • Large pot
  • Wooden spoon

Method
 

  1. 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. 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. Pour in chicken broth and almond milk. Sprinkle in basil, oregano, and a pinch of nutmeg. Stir well to combine.
  4. 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. 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. Dish up your hot, creamy pasta and garnish with extra Parmesan if you like. Serve immediately and let the compliments roll in!

Notes

Prep your chicken, onion, and garlic ahead of time for a faster assembly. Switch up the pasta with penne or fusilli. Add extra cheese or shredded mozzarella if you prefer a richer flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to revive the sauce.