This creamy One Pot Chicken Fettuccine Alfredo recipe is perfect for any and all occasions, from busy weeknights to romantic dinners. It’s so simple, so quick and so tasty.
Pasta, butter, parmesan cheese, salt and pepper are used in a traditional fettuccine Alfredo. This chicken fettuccine Alfredo recipe isn’t totally traditional, but it’s just as comforting!
See, I love creamy pasta, but I never enjoyed a store bought Alfredo sauce as it’s always too rich and ends up hurting my stomach. Earlier this winter, I was craving a comforting pasta dish packed with chicken as my source of protein, and I got the idea to make a fettuccine Alfredo recipe that would let me satisfy my craving.
Since the day, we’ve had this fettuccine Alfredo recipe on repeat in our house. The sauce is creamy and irresistible over fettuccine pasta noodles. Made with just 12 ingredients, it’s quick and easy to make and best of all only requires one pot to make! As a result, we’ve eaten it time and time again – on busy weeknights, date nights in, and even when we have company over. I hope you find a place for it in your regular rotation too!
How to Make Chicken Fettuccine Alfredo
Making this recipe is quick and easy! Here’s what you need to do:
- First, cook the chicken. Heat olive oil in a dutch oven on medium-high heat and sauté chicken until lightly golden and cooked through. Remove chicken from pot and cover to keep warm.
- Next, make the sauce. Over medium heat, heat olive oil and butter. Add onions and cook until soft. Add garlic and sliced mushrooms and sauté until soft. In a small bowl, mix Half & Half and flour until combined then add it to the pot and bring to a boil.
- Then, cook the pasta until al dente. After adding and submerging fettuccine noodles, reduce heat to medium, place lid on pot, and simmer for about 15 minutes stirring frequently to ensure the noodles don’t stick.
- Finally, toss it all together! Add the chicken, salt, pepper, and most of the parsley and toss it with the sauce.
Garnish with parsley, and enjoy!
What to Serve with Fettuccine Alfredo
Serve this fettuccine Alfredo recipe with chopped Italian parsley and grated Parmesan cheese. Enjoy it as a meal on it’s own, and if you have a preferred protein source, it can easily be swapped out with the chicken. It would pair well with roasted veggies like my Green bean salad, Brussels sprouts or Greek salad, and don;’t forget the wine to drink!
I paired this Chicken Fettuccine Alfredo with a 2019 Rosé from FRIND Estate Winery located in the Okanagan Valley.
One Pot Chicken Fettuccine Alfredo
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.