Are you looking for an easy weeknight meal that is quick to prepare and clean up? Try making a One Pot Chicken and Mushroom Fettuccine Alfredo! If you have leftover chicken, this dish is even faster to make. By simmering everything together in one pot, this recipe is not only simple, but it’s also delicious.
This Chicken Fettuccine Alfredo with Mushrooms is perfect for a busy weeknight. It takes less than 25 minutes to make and will feed your whole family. Plus, it pairs perfectly with garlic bread. If you don’t have any leftover chicken, don’t worry, rotisserie chicken works great too. Just add about 1-2 cups of shredded rotisserie chicken.
To make this one-pot meal, you’ll need:
- White onion, diced into small pieces for faster cooking
- Cooked chicken (leftovers or rotisserie)
- Unsalted butter to control the salt content
- Fresh basil (substitute with dry if needed)
- Heavy cream to thicken the sauce and make it rich and smooth
- Chicken stock to enhance the flavor profile (can be substituted with chicken broth)
- Salt to bring out the flavors
- Freshly ground pepper for added flavor
- Garlic powder to add flavor
- Cremini mushrooms, which pack the most flavor
- Fettuccini noodles, perfect for holding the sauce
- Parmesan cheese, the real stuff (look for Parmigiana Reggiani)
To start, use at least a 6-quart Dutch oven pot to make sure everything fits. Cut the chicken into 1-inch cubes (if using leftovers or rotisserie chicken). If you need to cook the chicken breast, add 1 tablespoon of avocado oil to the pot over medium-high heat. Season the chicken breast with salt and pepper, then cook on each side until golden brown (about 5 minutes per side). Let the chicken rest for 10 minutes, then cube it into 1-inch pieces.
Next, sauté the onions and butter for a minute to add flavor. If you’re in a time crunch, skip this step. Add the chicken, basil, heavy cream, chicken stock, salt, pepper, garlic, mushrooms, and fettuccini noodles. Simmer over medium heat for 15-20 minutes or until the pasta is al dente. Finally, garnish with grated parmesan cheese.
One Pot Chicken Fettuccine Alfredo is a perfect addition to your menu plan if you need fast, yummy meals with less mess. I like to serve this with a simple green salad, a cucumber tomato salad, or a honey lime fruit salad. Add some delicious bread twists or homemade garlic bread to complete the meal.
If you have leftovers, you can reheat them in the microwave. Add 1-3 tablespoons of milk to thin the sauce out while reheating it, and microwave in one-minute increments until warm, stirring in between the heating. You can also freeze this recipe by placing it in an aluminum container covered with foil and then placing it in a labeled freezer bag. To reheat, preheat the oven to 325 degrees Fahrenheit, take the dish out of the freezer bag and place it in the oven for 1 hour or until bubbly. Add up to ¼ cup of hot water to help make the sauce the right consistency as the pasta will soak up more liquid as it reheats.
Try making this One Pot Chicken and Mushroom Fettuccine Alfredo for a quick and delicious dinner.
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 fettuccini noodles, broken in half
- 1/2 cup grated parmesan
Instructions:
- Heat olive oil in a 6-quart dutch oven pot over medium high heat.
- Add chicken breast and season with salt and pepper. Cook until golden brown on each side, about 5 minutes per side. If using leftover chicken, skip this step.
- Remove chicken from the pot and let rest for 10 minutes. Then, cube into 1 inch pieces.
- Add diced onion and butter to the pot and sauté for 1 minute.
- Add chicken, basil, heavy cream, chicken stock, salt, pepper, garlic powder, mushrooms, and fettuccini noodles to the pot.
- Simmer over medium heat for 15-20 minutes or until the pasta is al dente.
- Garnish with grated parmesan cheese and serve.
To reheat leftovers:
- Add 1-3 tablespoons of milk to thin the sauce out while reheating.
- Place leftovers in a microwave-safe bowl or jar and add 1-2 tablespoons of water.
- Microwave in one minute increments until warm, stirring in between heating.
- Add more water as needed depending on how much liquid has been soaked up by the noodles.
To freeze:
- Place in an aluminum container covered with foil.
- Place in a labeled freezer bag and freeze.
- To reheat, preheat the oven to 325 degrees Fahrenheit.
- Remove from the freezer bag and place in the oven for 1 hour or until bubbly.
- Add up to 1/4 cup of hot water to help make the sauce the right consistency, as the pasta will soak up more liquid as it reheats.
