One Pot Alfredo Chicken Pasta

One Pot Alfredo Pasta is so good, and easy it will be on your rotation for sure. Total comfort food in a big bowl! A complete meal cooked in one pot. Feel free to add all the veggies you’d like. A weeknight win for sure! One Pot Alfredo Pasta.

Yield: 6

Author: Lauren Lane

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One Pot Alfredo Chicken Pasta

Total comfort food in a big bowl! A complete meal cooked in one pot. A weeknight win for sure! One Pot Alfredo Pasta

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 8 ounces of uncooked penne or rigatoni. (half a pound bag or box)
• 15 oz jar of Alfredo sauce. I use Raos, but Bertolli is also good
• 1.5 cups chicken stock
• 1 uncooked chicken breast, cut into bite-sized pieces
• 1 teaspoon garlic powder
• 1 teaspoon of kosher salt
• 1 teaspoon of dried Italian seasoning
• 2 cups shredded mozzarella*
• 1/4 cup grated Parmesan cheese
• Optional: fresh chopped parsley for garnish

Instructions

1. Preheat oven to 425 degrees
2. Spray an 8x8 baking dish with nonstick cooking spray like PAM.
3. In an 8x8 baking dish stir together uncooked chicken uncooked pasta, Alfredo sauce, chicken stock, and the rest of the ingredients EXCEPT parmesan and herbs. Cover tightly with aluminum foil. and bake for 35-40 minutes.
4. Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 35 minutes, just cover the dish and return to the oven until pasta is al dente.
5. Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

Notes

• Use Freshly Grated Cheese: this will melt much better than the pre-shredded cheese.
• Total cooking time will vary depending on the type of pan and pasta shape that you use and your oven. To know when your pasta is done, taste a bite of the pasta. The noodles should be tender, and MOST but not all of the liquid should be absorbed. It will thicken up when you add the parmesan and as it sits.
• If it's not done, continue cooking for 10 minutes and check again.
• Don't open the oven until the 35-minute mark because the oven will lose a lot of heat and take much longer.
• Garnish the dish with fresh herbs like basil or parsley for a bright taste and look.
• You can stir fresh spinach or any cooked vegetables into the dish at the end (right before you add the cheese), or include uncooked broccoli at the start. 
• More recipes by Lauren Lane.

Nutrition Facts

Calories

463.55

Fat (grams)

23.41 g

Sat. Fat (grams)

11.87 g

Carbs (grams)

34.43 g

Fiber (grams)

1.4 g

Net carbs

33.03 g

Sugar (grams)

3.5 g

Protein (grams)

26.31 g

Sodium (milligrams)

1303.41 mg

Cholesterol (grams)

105.52 mg

© Lauren Lane

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