One-pot chicken Alfredo pasta recipe – a super creamy, cheesy pasta dish with minimal washing up that takes less than 30 minutes to make! Gluten-free and Coeliac-friendly as always.
One-pot chicken Alfredo pasta recipe – not only do one-pot recipes mean quick and easy cooking, but also, they mean next to no washing up. But don’t get too excited celebrating that yet, because it also tastes out of this world too!
This one of those meals that more than earned its way onto my weekly meal plan. And I’m sure it’ll do the same for you too after you try it for the first time.
This recipe featured over on Instagram and TikTok in my one-pot meal series and not only is it a meal that the entire family will love, but it’s just so incredibly easy to make. It’s definitely a ‘lazy’ meal for sure!
Just simply add each ingredient to the pan in a few stages… and you’ve got a complete dinner in one-pot – no additional pots for cooking pasta, veg or… anything!
Here’s all the simple supermarket ingredients you’ll need to make it possible:
One-pot chicken Alfredo pasta recipe: What you’ll need…
- Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
- Chicken breast: This is perfect for this recipe as it cooks fast and won’t be dry when everything else is finished cooking.
- Gluten-free chicken stock: Any stock will work, as long it’s gluten-free! You’ll find these labelled as ‘gluten-free’ with all the other stock cubes in the supermarket.
- Milk: Skimmed, semi-skimmed or whole milk works fine – even dairy-free milk too.
- Broccoli: I like to add veg to this recipe to make it more of a rounded meal, but most chicken Alfredo dishes don’t have any at all!
- Salt and black pepper: A little seasoning goes a long way, so don’t forget these!
- Gluten-free tagliatelle: Any gluten-free pasta works, but if you want to make it as authentic as possible, you can find gluten-free tagliatelle in Tesco’s free from aisle.
- Double cream: The key to a lovely, thick and creamy sauce.
- Parmesan: Whilst extra mature cheddar works too, nothing matches the taste of Parmesan for me.
- Fresh parsley: This is just for scattering on at the end and adds a welcome freshness to every bite.
So, what does my one-pot chicken Alfredo pasta recipe taste like?
The sauce is intensely creamy, thick and cheesy – like a white lasagne sauce but with an even creamier, more intense flavour.
Of course, the sauce coats lots of tender chicken chunks, perfectly cooked broccoli and lovely long strands of gluten-free tagliatelle. It’s a comforting, warm hug on a plate!
Here’s a few frequently asked questions before we get started:
One-pot chicken Alfredo pasta recipe: Frequently Asked Questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your one-pot chicken Alfredo pasta recipe dairy-free?
It’s very easy to make this dairy-free using three simple swaps. Please note that you shouldn’t continue to cook for very long after adding the dairy-free cream – I’ve found that it somehow becomes quite thin when added to meals like this so be careful!
- Use dairy-free milk
- Use dairy-free cream
- Use dairy-free smoked cheese instead of Parmesan
Can I make your one-pot chicken Alfredo pasta recipe veggie or vegan?
If you follow the steps above to make this dairy-free, all you need to do is the following:
- Use gluten-free veggie stock
- Swap the chicken for 300g closed cup mushrooms (thinly sliced). Simply fry these as you would fry the chicken until slightly golden instead, then continue with the recipe as written.
- Also, for veggies you can use extra mature cheddar instead of dairy-free cheese
Is this recipe low FODMAP?
It can be – see the guidance below! With these changes made, one serving of the finished dish would be a safe low FODMAP serving size:
- Ensure your garlic-infused oil doesn’t have any actual bits of garlic floating in it (the one in Tesco is safe, but sadly the one in Aldi is not, for example)
- Use a low FODMAP stock cube
- Use lactose-free milk
- Use lactose-free cream instead of double cream
- Serve no more than 75g of broccoli per person and ensure you use as little of the stalks as possible.
Can I use veg other than broccoli?
Yes, as long as they can reasonably cook in time! Here’s a few other veg swaps you could make:
- Red, green or yellow pepper
How do I stop my gluten-free pasta from breaking during cooking?
There’s no denying that most store-bought free from pasta can be more fragile than regular pasta – but generally only when overcooked! So to avoid it breaking, ensure you stop once it’s al dente – you can always sample a bit yourself to check.
Generally, I find that around 5-6 minutes cooking is more than enough, so I’ve reflected that in the written recipe. However, give gluten-free brown rice pasta a go too if you struggle with it breaking as it’s not nearly as fragile.
Can I freeze your one-pot chicken Alfredo pasta recipe?
Yes! Once cooled, simply portion into airtight containers and freeze for up to 2-3 months.
To reheat from frozen, defrost in the fridge overnight then reheat in the microwave until piping hot in the middle.
You can also store this in the fridge for 3-4 days and microwave until piping hot too.
One-pot chicken Alfredo pasta recipe
- 2 tbsp garlic-infused oil
- 250 g chicken breast chopped into bite-sized chunks
- 350 ml gluten-free chicken stock
- 400 ml milk
- 150 g broccoli
- 1 tsp salt and pepper
- 250 g dried gluten-free tagliatelle
- 120 ml double cream
- 70 g parmesan
- 1 handful fresh parsley chopped
- Heat some garlic infused oil in a pan, add the chicken and cook till sealed.
- Pour in your stock, milk and broccoli (season with salt and pepper). Mix and bring to a simmer.
- Add in your pasta and stir carefully but regularly so it doesn’t stick to the bottom.
- Reduce the heat and cook for 5 minutes, the pasta should be basically cooked and the sauce thicker.
- Stir in your cream and parmesan and cook for a couple more minutes so the sauce is lovely and thick.
- Serve with a sprinkling of fresh parsley.
Thanks for reading all about my one-pot chicken Alfredo pasta recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
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