Sometimes, all you want is a dish that feels like a warm hug but doesn’t demand too much time or cleanup. This One Pot Pasta Alfredo fits that craving perfectly. It’s creamy, cheesy, and surprisingly simple—all cooked in a single pot, which means less mess and more moments to savor.

Last week, I found myself juggling a hectic day and a growling tummy. I started this pasta without much thought and halfway through, I realized I’d forgotten to set the timer. Instead of panicking, I kept stirring, letting the sauce thicken just right while the garlic filled the kitchen with that mouthwatering aroma. The texture came out somewhere between perfectly tender and a little chewy—if I’m honest, it was just right for me. That little slip made the dish feel more homemade, less like a recipe and more like a story I could tell.

All-in-one cooking means you’re not stuck with a mountain of dishes after dinner.
The sauce is rich and creamy, but it’s not overly complicated—sometimes simple is exactly what you need.
A touch of garlic and a hint of crushed red pepper flakes add depth without overpowering the comforting flavors.
It’s quick enough for a weeknight but cozy enough to enjoy on a lazy weekend.
Keep in mind, it’s not a light dish—so plan to share or save leftovers for the next day.

If you’re worried about the pot size or the timing, don’t be. A large, deep skillet or a wide pot works just fine to keep everything from sticking. I usually serve it with a crisp salad or some roasted veggies to balance out the creaminess, but it’s hearty enough to stand on its own. Sometimes, I toss in a handful of spinach at the end or swap parsley for basil, though I haven’t tested all the variations yet.

One Pot Pasta Alfredo

Print Recipe

A creamy and delicious One Pot Pasta Alfredo recipe that combines pasta, cheese, and a rich Alfredo sauce all cooked together in one pot for an easy and comforting meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

12 ounces fettuccine pasta
4 cups whole milk
1 cup chicken broth
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup unsalted butter
1 cup freshly grated Parmesan cheese
1/2 cup heavy cream
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

In a large pot or deep skillet, combine the fettuccine pasta, whole milk, chicken broth, minced garlic, salt, black pepper, and crushed red pepper flakes.
Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring frequently to prevent the pasta from sticking.
Reduce the heat to medium and continue to cook, stirring often, until the pasta is tender and most of the liquid has been absorbed, about 12-15 minutes.
Add the unsalted butter to the pot and stir until melted and incorporated.
Stir in the freshly grated Parmesan cheese and heavy cream until the sauce is creamy and smooth.
Cook for an additional 2-3 minutes, stirring constantly, to allow the sauce to thicken slightly.
Remove the pot from heat and sprinkle the chopped fresh parsley over the pasta.
Serve immediately, garnished with extra Parmesan cheese if desired.

Kitchen Notes: This recipe calls for just one pot, so no need to hunt for fancy equipment—your usual big pan will do. When serving, a sprinkle of extra Parmesan on top adds a nice finishing touch that makes it feel special. If you want to mix things up, you could add cooked chicken or mushrooms, but I tend to keep it straightforward because that creamy sauce is the star here. Sometimes, I toss in some lemon zest for a subtle brightness, though it’s not a must.

FAQ:

Can I use a different type of pasta? You can, but the cooking time might change a bit. Just watch the pasta and adjust accordingly.

What if I want it less creamy? Try cutting back on the butter or cream a little; it’ll still taste great.

How do I reheat leftovers? Gently warm on the stove with a splash of milk or cream to keep it silky.

Give this One Pot Pasta Alfredo a shot next time you want comfort food without the extra effort. It’s a little imperfect, a lot delicious, and just waiting for you to dig in.