One Pot Chicken Alfredo

I attempted to make this a little more calorie-friendly by using a low-carb noodle, fat-free half-and-half, and turkey bacon crumbles, but if you feel like living dangerously, I highly recommend going whole hog.  But even with the fat-free half-and-half, this dinner was

I guess technically this isn’t a one-pot meal if you fry up your own bacon, but I happened to have some turkey bacon crumbles in the fridge and so I added those as an after-thought.  You certainly don’t have to add bacon; this one-pot chicken alfredo will be just a great without it.  Buuuuuuut, everything is better with bacon, right?

One Pot Chicken Alfredo

  • 3 tablespoons olive oil
  • 1¼ pounds of boneless, skinless chicken breasts, diced into 1-inch pieces
  • 2 cloves of garlic, minced
  • salt, pepper, and garlic powder, to taste
  • 1 (14 ounce) can chicken broth
  • 1 cup half and half (I used fat-free) or heavy cream
  • ½ pound spaghetti or fettuccine noodles, uncooked
  • 2 cups Parmesan cheese, grated (fresh is best)
  • for garnish: parsley and/or bacon crumbles


  1. Warm olive oil over medium-high heat in a large skillet or pot. Season chicken pieces with salt, pepper, and a sprinkling of garlic powder, and add to warmed oil to brown, about 6 minutes.
  2. Add garlic and cook for another 30 seconds. Add pasta, chicken broth and half-and-half. Bring the mixture to a boil; then cover pan and allow the mixture to simmer for 15 to 20 minutes, or until the pasta is tender. If the mixture is too thick, add more half-and-half as needed until desired consistency is reached.
  3. Remove from heat and stir in Parmesan cheese.

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