One Pot Alfredo

5 from 7 votes

One Pot Alfredo that's not too rich; just incredibly delicious and oh so easy. Soft pasta, sautéed veggies, and a creamy sauce make for the best combo.

Prep Time10

Cook Time15

Total Time25

Course: dinner, lunch, Main Course, meal prep

Cuisine: American

Servings:

Calories: 973kcal

Author: Courtney Paige

Equipment

6 Quart Sauce Pot
Cutting Board
Knife
Wooden Spoon
Measuring Cups

Ingredients

1 box Banza chickpea noodles 8oz
2 15 oz Jars Alfredo sauce I used Classico Four Cheese Alfredo
2 cups sliced chicken
½ cup water
½ cup white vidalia onion
¼ cup mushrooms
½ cup spinach
½ cup cherry tomatoes optional
½ cup grated parmesan
1 tsp olive oil

Instructions

If you’re using raw chicken, you'll first need to prepare that. I usually make my Best Grilled Chicken Recipe or as an alternative: bake seasoned chicken breasts on a baking sheet at 400°F for 18-20 minutes.
Heat a 6qt sauce pot on medium heat. Let olive oil sizzle, then add in chopped white onion, mushrooms, and tomatoes.
Sauté for 5 minutes. Then add in cooked chicken and spinach. Stir.
Pour in both jars of alfredo sauce. To get the rest of the sauce on the jar, add ¼ cup of water to each jar. Put the lid back on and shake. Pour the rest of the water/sauce into the the pot. Total: ½ cup of water.
Then add in noodles. Make sure the sauce is completely covering the noodles. Cover the pot, leaving on medium-low heat. Stir every 5 minutes.
Cook for about 20 minutes, until the noodles are soft.
Stir in ½ cup of shaved parmesan.
Serve hot with extra parm on top and enjoy!

Notes

This One Pot Alfredo stores GREAT as leftovers. Keep in an airtight container in the fridge for 4 days and reheat in the microwave in 30 second intervals, stirring between each to avoid any cold pockets.

I highly recommend using a veggie based noodle for this dish - they cook much easier in the sauce and get to be perfectly al dente. See the post above for links to my favorites!

Nutrition