One-Pot Chicken and Mushroom Fettuccine Alfredo Recipe

Introduction

This One-Pot Chicken and Mushroom Fettuccine Alfredo is a creamy, comforting meal perfect for busy weeknights. With tender chicken, earthy mushrooms, and fresh basil, it combines rich flavors in a simple, hassle-free dish.

Ingredients

• 1 tablespoon olive oil
• 1/2 white onion, diced
• 1 pound chicken breast, diced
• 3 cups chicken stock
• 2 cups heavy cream
• 4 ounces cremini mushrooms, thinly sliced
• 1 large fresh basil leaf, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 16 ounces fettuccine noodles, broken in half
• 1/2 cup grated parmesan cheese
• Parmesan cheese for garnish

Instructions

1. Step 1: In a large 6-quart Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté until tender, about 3-4 minutes. Remove the onion and set aside on a plate.
2. Step 2: Add the diced chicken to the pot and cook until no longer pink, about 5-7 minutes.
3. Step 3: Pour in the chicken stock and heavy cream. Return the sautéed onion to the pot along with the sliced mushrooms, basil, salt, pepper, garlic powder, and broken fettuccine noodles. Stir to combine.
4. Step 4: Bring the mixture to a simmer. Cook for 10-15 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
5. Step 5: Remove from heat and fold in the grated parmesan cheese. Serve garnished with additional parmesan if desired.

Tips & Variations

• For extra flavor, add a splash of white wine before adding the chicken stock and cream.
• Use fresh fettuccine if available for a more tender texture, adjusting cooking time accordingly.
• Swap cremini mushrooms for button or shiitake mushrooms for a different taste.
• Add a pinch of red pepper flakes for a subtle kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute fettuccine with linguine, tagliatelle, or even penne. Just adjust the cooking time to ensure the pasta is cooked properly in the sauce.

Is it possible to make this recipe dairy-free?

To make it dairy-free, use coconut cream or a dairy-free cream alternative and substitute the parmesan cheese with a vegan cheese or nutritional yeast. Note that the flavor and texture will differ slightly.

One-Pot Chicken and Mushroom Fettuccine Alfredo Recipe

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★★★★★

4.4 from 148 reviews

This One-Pot Chicken and Mushroom Fettuccine Alfredo is a creamy, comforting pasta dish that’s easy to prepare and perfect for a weeknight dinner. Tender chicken, sautéed mushrooms, and fresh basil are simmered together with fettuccine noodles in a rich blend of chicken stock and heavy cream, then finished with Parmesan cheese for a luscious, flavorful meal all made in a single pot for minimal cleanup.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 Tablespoon olive oil
• 1/2 white onion, diced
• 1 pound chicken breast, diced
• 4 ounces cremini mushrooms, thinly sliced
• 1 large fresh basil leaf, thinly sliced

Liquids and Dairy

• 3 cups chicken stock
• 2 cups heavy cream
• 1/2 cup grated parmesan
• Parmesan cheese (for garnish)

Pantry and Seasonings

• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 16 ounces fettuccine noodles, broken in half

Instructions

1. Sauté Onion: In a large 6-quart Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté until tender and translucent. Remove the onion from the pot and set aside on a plate.
2. Cook Chicken: In the same pot, add the diced chicken breast. Cook over medium-high heat until chicken pieces are no longer pink, stirring occasionally to ensure even cooking.
3. Simmer Pasta and Ingredients: To the pot with the cooked chicken, add the chicken stock, heavy cream, reserved sautéed onion, sliced mushrooms, sliced basil, salt, pepper, garlic powder, and broken fettuccine noodles. Bring the mixture to a simmer, stirring occasionally to prevent sticking, and cook for 10-15 minutes or until the pasta is al dente and the sauce has thickened slightly.
4. Add Parmesan Cheese: Remove the pot from heat and fold in the grated Parmesan cheese. Stir until melted and well combined, creating a creamy Alfredo sauce.
5. Serve and Garnish: Serve the fettuccine Alfredo hot, garnished with additional Parmesan cheese if desired.

Notes

• Breaking the fettuccine noodles in half helps them cook evenly in one pot without sticking.
• Use a large Dutch oven or heavy-bottomed pot to prevent the cream from scorching and to accommodate all ingredients comfortably.
• If you prefer a thicker sauce, cook the pasta slightly longer to allow more liquid to reduce.
• Fresh basil provides the best flavor, but you can substitute dried basil if needed (use 1/3 the amount).
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of cream or milk.

Keywords: One-Pot, Chicken, Mushroom, Fettuccine Alfredo, Pasta, Creamy, Easy Dinner, Italian