One Pot Chicken Fettuccine Alfredo
This creamy One Pot Chicken Fettuccine Alfredo recipe is so simple, so quick and so tasty. The chicken packs lots of protein in this elegant, comforting dish and can easily be swapped out with any other protein source you prefer.
Ingredients
- 6 Chicken Breasts
- 340 g Fettuccine Pasta
- 160 g White Mushrooms sliced
- 1 small Yellow Onion finely chopped
- 3 cloves Garlic minced
- 3½ cup Half & Half I use lactose free
- ¼ cup Parsley finely chopped
- 1 tsp Salt divided
- ½ tsp Black Pepper divided
- 3 tbsp Olive Oil extra virgin, divided
- 1 tbsp Unsalted Butter
- 2 tbsp All-Purpose Unbleached Flour
Instructions
- Slice chicken into roughly 3 in long strips and season with ½ tsp salt and ¼ tsp pepper. In a Dutch Oven or large pot which also has a lid, heat 2 tbsp olive oil over medium-high heat and sauté chicken until lightly golden and cooked through. Remove chicken from the pot and cover to keep warm.
- In the same pot, over medium heat, heat 1 tbsp olive oil and 1 tbsp butter. Add onions and sauté until soft. Add garlic and sliced mushrooms and sauté until soft.
- In a small bowl, mix half & half with flour until combined then add it to the pot and bring to a boil over medium-high heat. Once at a boil, reduce heat to medium, add fettuccine pasta and put the lid on. Simmer for about 15 minutes, stirring frequently so the pasta doesn't stick together. Times will vary, you want to simmer until most of the liquid has been absorbed and the pasta is al dente.
- Remove from heat and stir in remaining ½ tsp salt and ¼ tsp pepper, cooked chicken and most of the parsley, keep some parsley for garnishing when serving.