One Pot Chicken Alfredo with Feta is a creamy, decadent dish that tastes fancy but is super simple and versatile. Your family will love this easy chicken alfredo recipe!
This easy Chicken Alfredo with Feta is one of my favorite Chicken Recipes! It is so easy to throw together on a busy weeknight, and can be switched up easily to suit your family’s tastes.
Don’t be intimidated by Alfredo sauce. For years I held off trying my hand at the stuff because it seemed entirely too complicated. I thought it best to leave it to the restaurant professionals.
How wrong I was! This simple recipe tastes just like what you order at your favorite Italian place, and uses ingredients you probably already have on hand!
Ingredients for Making Easy Chicken Alfredo With Feta
Just as the title implies, chicken and feta are the stars of this show. For the Alfredo sauce, all you need are a few simple items including:
- Parmesan Cheese
- Heavy Cream
- Garlic
- Chicken Broth
- Salt and Pepper
See? Staple items! No crazy unrecognizable ingredients here. The rest of the ingredients are up to you! For this pasta recipe I added Roma tomatoes, prosciutto, and some fresh basil.
But you could easily add other veggies, bacon, parsley, other herbs, whatever you have on hand! That’s one of the things I love best about One Pan/Pot Recipes, they are so versatile. You can toss any of your family’s favorites in the pan and watch them gobble it up.
How to Make One Pot Chicken Alfredo with Feta
- First grab your favorite large, deep sided skillet. It’s the only pan you’ll need for this glorious recipe so make sure you like it.
- Next heat up some olive oil (or whatever oil you have on hand) and add some cut-up chicken. I like mine in bite size pieces, but you could easily cut your chicken into long strips or whatever you like.
- Once it’s mostly browned (it doesn’t have to be cooked completely through at this stage in the game) you’ll add some minced garlic and sautee for a minute. Your house will now smell like the gates of Heaven.
- Then, add the heavy cream, chicken broth and uncooked penne pasta.
- Bring it all up to a simmer, and let it bubble away for about 15 minutes, until your pasta is al dente.
- Just before it’s all done cooking, toss in some tomatoes, prosciutto and fresh basil and season with salt and pepper.
- Once you’ve removed the pan from heat, stir in a healthy amount of Parmesan cheese, then a little more for good measure.
- Enjoy every single bite, and rest easy because clean-up will be a cinch!
Can I Substitute the Feta Cheese in this Recipe?
Feta cheese gives this chicken pasta dish a creamy, mild flavor that goes so well with the tangy bite of the Parmesan cheese that you add at the end. It melts beautifully into the pasta. Try this Chicken with Feta Cheese Sauce too! But if Feta isn’t your thing, you could also use Ricotta or Mozzarella cheese as a substitute.
How Long Can I Store Leftover Chicken Alfredo?
This recipe heats up beautifully the next day for leftovers. Store in an airtight container in the refrigerator for up to 1-2 days. I always like to top my re-heated plate with fresh Parmesan, because more cheese is my love language.
What to Serve it With?
This chicken alfredo is a one-pot, hearty meal as it is so you don’t need to put in extra effort to make sides to go with it although a hunk of crusty bread and a light side salad would work really well!
Cozy up with a big bowl of this easy One Pot Chicken Alfredo with Feta and a glass of wine. Trust me, everyone will want a taste of this delicious comfort meal. Happy eating!
Top Tips for Making One Pot Chicken Alfredo:
- Any short pasta shape will work for this chicken alfredo recipe
- To switch it up try adding in cooked bacon, different herbs and cheeses
- Leftovers can be stored in the fridge for 1-2 days although the pasta may turn mushy
- I don’t recommend freezing this as dairy can split and the pasta will lose it’s texture
Other Alfredo Recipes You Might Like:
Once you get the hang of Alfredo sauce (meaning once you throw everything into a pan and stir, because it’s that easy!) you can make all sorts of delicious recipes. From sandwiches to nachos, here are a few Alfredo favorites:
- Blackened Chicken Alfredo Tacos
- Chicken Alfredo Pasta Bake
- Slow Cooker Chicken Alfredo Sandwiches
- One Pan Southwest Chicken Alfredo Skillet
- Fettuccine Alfredo with Sausage
- Baked Pasta Primavera with Cream Cheese Alfredo
Ingredients
- 3 tablespoons of olive oil
- 11/4 pounds of boneless skinless chicken breasts
- 2 1/2 tablespoons minced garlic or 2 cloves minced
- 2 cups of low sodium chicken broth
- 1 cup heavy cream
- 1/2 a pound of penne pasta uncooked
- 2 cups of freshly shredded parmesan cheese
- 3-4 diced roma tomatoes
- 2 cup chopped prosciutto or ham
- 1 cup crumbled feta
- 1/4 cup fresh basil
- Salt and pepper to taste
Instructions
- Start by cutting chicken breasts into 1 inch pieces. Season with salt and pepper to taste
- Brown chicken in olive oil over medium high heat.
- Don't overcook the chicken. It doesn't have to be fully cooked at this stage because it will continue cooking.
- Once chicken is browned, add minced garlic and saute for about one minute.
- Add chicken broth, cream, and uncooked pasta to pan and stir.
- Bring to a boil, then cover and reduce to a simmer.
- Simmer for 15-20 minutes or until pasta is tender.
- About 5 minutes into simmering, add feta, prosciutto, tomatoes, and basil to pot. keep some of the basil to the side to use as garnish.
- Remove from heat and stir in shredded parmesan cheese.
- Season with salt and pepper as needed.
Video
Notes
- Any short pasta shape will work for this chicken alfredo recipe
- To switch it up try adding in cooked bacon, different herbs and cheeses
- Leftovers can be stored in the fridge for 1-2 days although the pasta may turn mushy
- I don't recommend freezing this as dairy can split and the pasta will lose it's texture
This was delicious
This totally made my day! Thanks for stopping by and letting me know!
This dish was so easy and Delicious. my family love LOVED it. I added some broccoli to it. and my little brother didn’t even mind… Thanks a lot
Please don’t let your dog eat onion, they are toxic to dogs..
that makes me so happy to hear!!! so glad you loved it :)
I made this tonight to was great a big hit with everyone. Thank you so much.
Love love love the recipe but a word to the wise? Don’t let your dog eat onion. It’s on the list of food items that are poisonous to dogs…..I’m sure no harm if he got a small amount but just so you know for future reference :)
Can’t wait to make this
i love the idea of adding spinach…i will definitely be trying it that way next time!! so glad you liked it, thanks so much for stopping by and commenting :)
This was delicious! I added fresh spinach which was great! I cooked the noodles separate because I used gluten free noodles and they don’t always behave the same way as regular noodles- so it never really thickened up for me… next time I’d cut the broth amount in half. My family kept coming back for more!
that is awesome Kelly!! thanks so much for always stopping by :)
I love that I can make so many of these gluten free so easily!