If you’re looking for a creamy, comforting dish that comes together with minimal fuss, this One-Pot Chicken Feta Alfredo Recipe is exactly what you need in your dinner rotation. It perfectly combines tender chicken, savory pancetta, and a luscious, cheesy sauce with the tangy brightness of feta cheese—plus, cooking it all in one pot means fewer dishes and more time to savor every bite. Whether for a family meal or an impressive plate to share with friends, this recipe is a total winner in flavor and ease.
Ingredients You’ll Need
The beauty of this One-Pot Chicken Feta Alfredo Recipe lies in its straightforward ingredients, each bringing something essential to the party. From the rich creaminess of the cheese to the aromatic garlic and fresh tomatoes, every item works together to create a dish bursting with flavor and satisfying textures.
- 1¼-lb chicken cut into bite-sized pieces: Tender protein perfectly sized for quick cooking and easy eating.
- 1 Tbsp garlic and herb seasoning: Adds a fragrant, savory boost that enhances the chicken’s flavor.
- 1 Tbsp olive oil: The ideal base for sautéing and bringing everything together.
- 4-oz diced pancetta: Adds a salty, smoky crunch that makes this dish extra special.
- 8-oz campanelle pasta (uncooked): A fun pasta shape that holds sauce beautifully while cooking right in the pot.
- 4-oz crumbled feta cheese: Brings a tangy, creamy punch that contrasts delightfully with the rich Alfredo sauce.
- 1½ cups shredded parmesan: Essential for that classic Alfredo depth and cheesy goodness.
- 2 cups low-sodium chicken broth: Keeps things flavorful and moist while the pasta cooks.
- 1 cup heavy cream: The foundation of the creamy sauce that makes every bite luxurious.
- 1½ tsp dried basil: Adds a subtle herbaceous note to brighten the dish.
- 1½ Tbsp minced garlic: Brings fresh, aromatic warmth.
- ¼ tsp red pepper flakes: Gives a gentle kick to balance the richness.
- 2 roma tomatoes, chopped: Freshness and a pop of color to finish it off.
- Salt and pepper (to taste): The finishing seasoning to bring all the flavors into harmony.
How to Make One-Pot Chicken Feta Alfredo Recipe
Step 1: Sear the Chicken and Pancetta
Start by cutting boneless chicken breasts into bite-sized pieces and toss them with the garlic and herb seasoning. Heat olive oil in a large skillet over medium-high heat, then add the chicken pieces and diced pancetta. Sauté this combination until the chicken turns golden brown and the pancetta crisps up nicely, releasing its smoky goodness. This step builds the flavor base of your dish and sets the stage for that irresistible depth you’re craving.
Step 2: Infuse with Garlic
Once your chicken and pancetta are browned, toss in the minced garlic and cook it just until fragrant, about 30 seconds. This step is quick but crucial—it wakes up the senses and gets that signature warm aroma swirling in your kitchen.
Step 3: Simmer the Pasta and Sauce
Next, pour in the heavy cream and chicken broth, then sprinkle in the dried basil and red pepper flakes for that delicate herb and heat balance. Add the uncooked campanelle pasta right to the pot and bring the mixture to a gentle boil. Once boiling, lower the heat to medium and let everything simmer together until the pasta is tender and the liquid is mostly absorbed—about 15 to 20 minutes. This is where the magic happens: the pasta cooks directly in the rich sauce, soaking up all those incredible flavor layers.
Step 4: Finish with Cheeses and Tomatoes
Turn off the heat and stir in the diced roma tomatoes, crumbled feta cheese, and shredded parmesan. The warmth of the dish gently melts the cheeses, creating a creamy, tangy sauce that’s perfectly balanced and oh-so satisfying. Don’t forget to season with salt and freshly ground black pepper to taste—this final seasoning step is essential to bring all the flavors into perfect harmony.
How to Serve One-Pot Chicken Feta Alfredo Recipe
Garnishes
To elevate your plate, consider garnishing with fresh basil leaves or a sprinkle of chopped parsley. A little cracked black pepper on top adds a nice touch, and for a final flourish, a drizzle of good-quality extra virgin olive oil can enhance the richness and add a fragrant finish.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in a light vinaigrette to cut through the creamy richness. For something heartier, roasted vegetables like asparagus or broccoli offer a nice contrast in texture and flavor. Garlic bread is always a hit too, perfect for mopping up every last bit of that Alfredo sauce.
Creative Ways to Present
For a fun dinner party presentation, try serving the One-Pot Chicken Feta Alfredo in individual mini cast iron skillets or shallow bowls. You could also sprinkle extra feta and freshly chopped tomatoes on top for color and visual appeal. Adding a small side of pickled chilies can introduce an unexpected tang and kick, delighting your guests’ palates.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers—and trust me, it’s likely—they keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together more after sitting, making reheated portions just as delicious the next day.
Freezing
This dish can be frozen, although the texture of the pasta may soften after thawing. If you plan to freeze, place portions in freezer-safe containers and consume within 2 months for best quality. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat leftovers slowly over low heat on the stove, stirring frequently, and add a splash of chicken broth or cream if the sauce has thickened too much. Microwaving works too—heat in short bursts and stir in between to keep the sauce smooth and creamy.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While campanelle is great for holding the sauce, penne, rigatoni, or even fusilli work well. Just remember that cooking times may vary slightly depending on the pasta shape and size.
Is it okay to substitute feta with another cheese?
If feta isn’t your favorite, goat cheese or ricotta can be interesting alternatives. Just keep in mind that feta’s tangy saltiness plays a big role in balancing the creamy sauce, so adjust seasoning accordingly.
Can I make this dish dairy-free or lighter?
For a lighter take, you can swap heavy cream for half-and-half or a blend of milk and Greek yogurt, though the sauce will be less rich. Dairy-free versions might use coconut cream or cashew cream, but this will create a very different flavor profile.
How spicy is the red pepper flakes amount?
The ¼ teaspoon of red pepper flakes provides a gentle, background heat that complements rather than overwhelms. Feel free to adjust the amount up or down based on your spice preference.
Can this recipe be doubled for a larger crowd?
Yes, doubling the ingredients works well, but be sure your pan or pot is large enough to accommodate the increased volume so the pasta cooks evenly without overcrowding.
Final Thoughts
This One-Pot Chicken Feta Alfredo Recipe has quickly become a beloved staple in many kitchens, and for good reason—it’s full of comforting creaminess with bright, savory layers that come together effortlessly. Give it a try next time you want an impressive yet easy meal that’s bursting with flavor. Trust me, you’ll be reaching for seconds!
Print
One-Pot Chicken Feta Alfredo Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This One-Pot Chicken Feta Alfredo is a creamy, flavorful pasta dish combining tender chicken, savory pancetta, and a rich blend of feta and Parmesan cheeses. Cooked all in one skillet, this meal is perfect for a quick and satisfying dinner, featuring a delightful mix of garlic, herbs, and a hint of heat from red pepper flakes.
Ingredients
Chicken and Seasoning
- 1¼ lb chicken, cut into bite-sized pieces
- 1 Tbsp garlic and herb seasoning
- 1 Tbsp olive oil
- 4 oz diced pancetta
Pasta and Dairy
- 8 oz campanelle pasta (uncooked)
- 4 oz crumbled feta cheese
- 1½ cups shredded Parmesan cheese
- 1 cup heavy cream
Liquids and Herbs
- 2 cups low-sodium chicken broth
- 1½ tsp dried basil
- 1½ Tbsp minced garlic
- ¼ tsp red pepper flakes
Vegetables and Seasoning
- 2 Roma tomatoes, chopped
- Salt and pepper to taste
Instructions
- Prepare and Brown Chicken and Pancetta: Cut the boneless chicken breasts into 1-inch pieces and season them with garlic and herb seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and diced pancetta to the skillet. Sauté them together until the chicken is browned and cooked through, and the pancetta is crispy.
- Sauté Garlic: Add the minced garlic to the pan with the browned chicken and pancetta. Cook for about 30 seconds, stirring constantly, until the garlic becomes aromatic and fragrant.
- Cook Pasta with Cream and Broth: Pour in the heavy cream, chicken broth, dried basil, red pepper flakes, and add the uncooked campanelle pasta into the skillet. Bring the mixture to a boil, then reduce the heat to medium. Let it simmer uncovered until the pasta is tender and has absorbed most of the liquid, approximately 15 to 20 minutes, stirring occasionally to prevent sticking.
- Finish with Cheese and Tomatoes: Remove the skillet from heat. Stir in the chopped Roma tomatoes, crumbled feta cheese, and shredded Parmesan cheese until well combined and creamy. Season the dish with salt and black pepper according to your taste preferences.
Notes
- Use low-sodium chicken broth to control the salt content.
- Do not overcook the pasta in step 3; keep checking until it is al dente.
- This dish can be paired with a simple green salad for a complete meal.
- Substitute pancetta with bacon if pancetta is unavailable.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
