One-Pot Chicken and Mushroom Fettuccine Alfredo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
