One-Pot Chicken Feta Alfredo – Plain Chicken

One-Pot Chicken Feta Alfredo Recipe – this creamy dish combines chicken, pancetta, Alfredo sauce, and tangy feta cheese, all cooked to perfection in one pot for a hassle-free meal. Everything cooks in the same pot, even the pasta! Ready in under 30 minutes. Perfect for busy weeknights or cozy dinners.

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Stovetop Chicken Pasta

Dive into the creamy, dreamy goodness of One Pot Chicken Feta Alfredo and you’ll find yourself in foodie heaven. Each bite is a delightful mix of succulent chicken, crispy pancetta, perfectly cooked pasta, and a creamy alfredo sauce that’s enhanced with a hint of garlic and herbs. The one-pot method ensures that all the flavors meld together beautifully, creating a comforting and satisfying meal that’s incredibly easy to prepare. It’s a delightful twist on a classic, and every mouthful is pure bliss, perfect for a weeknight dinner or a special occasion.

How to Make One-Pot Chicken Alfredo Recipe

This dish is effortless to make with only a few simple ingredients. Cut boneless chicken breasts into 1-inch pieces and season with garlic and herb seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and pancetta to the skillet and sauté until browned. Add garlic to the pan and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken broth, basil, red pepper flakes and pasta; bring to a boil. Reduce to medium heat; simmer until the pasta is tender and the liquid is absorbed. Remove from heat, stir in diced tomatoes, feta cheese, and Parmesan cheese. Season with salt and black pepper to taste. Garnish with parmesan cheese and parsley.

Helpful Tips & Frequently Asked Questions

• My grocery store sells diced pancetta in the deli department. If you can’t find pancetta, you can substitute bacon. Either way, it will be delicious!
• You can use any shape of pasta that you prefer.
  • Penne rigate, elbow macaroni, bowtie pasta, or fusilli pasta all work great.
• Variations/Additions:
  • broccoli florets
  • spinach
  • mushrooms
  • sundried tomatoes
• Can substitute rotisserie chicken for boneless skinless chicken breast.
  • Chicken thighs or chicken tenderloins also work well in this recipe.
• Can I freeze leftover pasta? I do not recommend freezing this dish. 
• Store leftovers in an airtight container in the refrigerator.
  • I recommend reheating it on the stove at low heat and adding a couple of splashes of heavy whipping cream to keep it creamy.

What to Serve with Chicken Alfredo

This chicken pasta has been on repeat at our house. We absolutely love all the flavors in this dish! It rivals anything I’ve eaten in a restaurant. When it comes to what to serve with this pasta, I have some delicious ideas for you.

• A crisp green salad, tossed with a light lemon vinaigrette or a classic Caesar dressing, provides a refreshing contrast to the rich and creamy pasta.
• For a burst of color and flavor, roasted vegetables like cherry tomatoes, asparagus, or bell peppers complement the dish beautifully, adding a slight caramelized sweetness.
• A side of garlic bread or warm, crusty baguette slices is perfect for mopping up the delectable Alfredo sauce.

These accompaniments create a well-rounded and memorable dining experience. Looking for more side dish ideas? Here are some popular recipes from the website:

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One-Pot Chicken Feta Alfredo

Yield: 4 people

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

One-Pot Chicken Feta Alfredo Recipe – this creamy dish combines chicken, pancetta, Alfredo sauce, and tangy feta cheese, all cooked to perfection in one pot for a hassle-free meal. Everything cooks in the same pot, even the pasta! Ready in about 20 minutes. Perfect for busy weeknights or cozy dinners.

• 1¼ -lb chicken cut into bite-sized pieces
• 1 Tbsp garlic and herb seasoning
• 1 Tbsp olive oil
• 4 -oz diced pancetta
• 8 -oz campanelle pasta uncooked
• 4 -oz crumbled feta cheese
• 1½ cups shredded parmesan
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1½ tsp dried basil
• 1½ Tbsp minced garlic
• ¼ tsp red pepper flakes
• 2 roma tomatoes, chopped
• salt and pepper to taste

• Cut boneless chicken breasts into 1-inch pieces and season with garlic and herb seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and pancetta to the skillet and sauté until browned.

• Add garlic to the pan and cook until fragrant, about 30 seconds.

• Stir in heavy cream, chicken broth, basil, red pepper flakes and pasta; bring to a boil. Reduce to medium heat; simmer until the pasta is tender and the liquid is absorbed, about 15 to 20 minutes.

• Remove from heat, stir in diced tomatoes, feta cheese, and Parmesan cheese. Season with salt and black pepper to taste.

• My grocery store sells diced pancetta in the deli department. If you can’t find pancetta, you can substitute bacon. Either way, it will be delicious!
• You can use any shape of pasta that you prefer.
  • Penne rigate, elbow macaroni, bowtie pasta, or fusilli pasta all work great.
• Variations:
  • broccoli florets
  • spinach
  • mushrooms
  • sundried tomatoes
• Can substitute rotisserie chicken for boneless skinless chicken breast.
  • Chicken thighs or chicken tenderloins also work well in this recipe.
• Can I freeze leftover pasta? I do not recommend freezing this dish. 
• Store leftovers in an airtight container in the refrigerator.
  • I recommend reheating it on the stove at low heat and adding a couple of splashes of heavy whipping cream to keep it creamy.

Steph