One Pot Chicken and Peas Fettuccine Alfredo
There’s something undeniably comforting about a creamy pasta dinner that comes together in a single pot. This One Pot Chicken and Peas Fettuccine Alfredo is cozy, simple, and perfect for weeknights when you want big flavor without a sink full of dishes. Tender cubes of chicken mingle with garlic, cream, and grated Parmesan while fettuccine soaks up the luscious sauce. Bright frozen peas and a fresh basil sprig add color and a pop of freshness that keeps the dish from feeling too heavy.
Why you’ll love this recipe
- Hands-off cooking: Everything cooks in one skillet, which makes cleanup a breeze.
- Fast weeknight meal: From stove to table in about 25–30 minutes.
- Family-friendly: Mild, creamy, and satisfying—great for kids and adults alike.
- Customizable: Swap in different vegetables or herbs if you like.
Ingredients
- ▢2 chicken breasts (boneless and skinless cut into cubes)
- ▢salt and pepper (to taste)
- ▢1 tablespoon olive oil
- ▢3 cloves garlic (minced)
- ▢2 cups chicken broth (low sodium)
- ▢1½ cups heavy cream
- ▢8 ounce fettuccine
- ▢1 cup frozen peas
- ▢1 sprig basil
- ▢1½ cups Parmesan cheese (grated)
Prep tips before you begin
Slice the chicken into even 1-inch cubes so it cooks uniformly. Mince garlic ahead of time and grate the Parmesan if it isn’t pre-grated; fresh-grated cheese melts better and gives the sauce a silkier texture. Break the fettuccine in half if needed to fit your pot comfortably.
Step-by-step instructions
- Season the chicken: Place the cubed chicken in a bowl and season lightly with salt and pepper. Toss to coat evenly.
- Heat the oil: Warm 1 tablespoon olive oil in a large deep skillet or wide pot over medium-high heat until the oil shimmers.
- Sear the chicken: Add the seasoned chicken cubes to the hot oil in a single layer. Cook for about 3–4 minutes, turning pieces so they brown on most sides but are not fully cooked through. Remove the chicken from the pan and set it aside on a plate.
- Sauté the garlic: Reduce the heat to medium. Add the minced garlic to the same pan and cook for 30–45 seconds, stirring constantly, until fragrant. Be careful not to let it burn.
- Add liquids and pasta: Pour in 2 cups chicken broth and 1½ cups heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pan. Add the 8 ounce fettuccine, spreading the noodles out as much as possible so they lie flat and cook evenly.
- Simmer to cook pasta: Bring the liquid to a gentle boil, then reduce heat to medium-low so it simmers. Cook the fettuccine, stirring occasionally and turning noodles as they soften, for about 10–12 minutes or until the pasta is al dente and most of the liquid has been absorbed. Keep an eye on it to prevent sticking, and stir from the bottom to ensure even cooking.
- Return chicken to the pot: Once the fettuccine is nearly done, return the partially cooked chicken to the pan and nestle it into the noodles. Continue to simmer for 2–3 minutes, or until the chicken is cooked through (no longer pink in the center) and the pasta has reached your desired tenderness.
- Add peas and basil: Stir in 1 cup frozen peas and tuck in 1 sprig basil (or remove and chop the leaves before stirring if you prefer smaller pieces). Cook for another 1–2 minutes until the peas are heated through and bright green.
- Finish with cheese and seasoning: Remove the pan from heat. Stir in 1½ cups grated Parmesan cheese a little at a time until the sauce becomes creamy and coats the fettuccine. Taste and adjust with additional salt and pepper if necessary.
- Serve immediately: Plate the fettuccine while hot, garnish with extra grated Parmesan and a few torn basil leaves if desired. Enjoy right away for the creamiest texture.
Serving suggestions
This One Pot Chicken and Peas Fettuccine Alfredo is rich and satisfying on its own, but you can serve it alongside a crisp green salad dressed with lemon vinaigrette or roasted vegetables to add crunch and bright acidity. A squeeze of fresh lemon over the finished dish also helps cut through the richness.
Make-ahead and storage
Leftovers store well in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or extra cream to loosen the sauce. The pasta will thicken after chilling, so add liquid sparingly until the sauce reaches the desired consistency.
Recipe notes and swaps
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream, then reduce the cooking time slightly and finish with the Parmesan off the heat.
- For extra herb flavor, add 1 teaspoon chopped fresh parsley or oregano along with the basil.
- If you’d like more vegetables, stir in sliced mushrooms, baby spinach, or diced bell pepper when you add the peas.
- Gluten-free pasta can be used in place of fettuccine; note that cooking times may vary, so follow package directions and adjust liquid as needed.
Common questions
Can I use pre-cooked chicken? Yes. If using cooked chicken, add it back into the pan during the last minute just to warm through so it doesn’t overcook.
My sauce separated—how do I fix it? Remove the pan from the heat and whisk in a small splash of cream or warm milk until the sauce comes back together. Adding the cheese gradually and off-heat helps prevent separation.
Final thoughts
This One Pot Chicken and Peas Fettuccine Alfredo is the kind of recipe that becomes a staple because it’s trustworthy, fast, and unfussy. It delivers that indulgent, creamy noodle experience with minimal effort and just a handful of wholesome ingredients. Whether you’re feeding a family or making a comforting solo dinner, this dish hits all the right notes—creamy, garlicky, and studded with tender chicken and sweet peas. Give it a try on a busy night and notice how a one-pot meal can feel like a little celebration.
One Pot Chicken and Peas Fettuccine Alfredo
Ingredients
- 2 breasts chicken (boneless, skinless) cut into cubes
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 cups chicken broth low sodium
- 1.5 cups heavy cream
- 8 ounces fettuccine
- 1 cup frozen peas
- 1 sprig basil
- 1.5 cups Parmesan cheese grated
Instructions
- Season the cubed chicken generously with salt and black pepper.
- Heat the olive oil in a 6‑quart Dutch oven over medium‑high heat. Add the chicken and brown on all sides, about 4–5 minutes, without cooking through.
- Add the minced garlic to the pot and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, add the fettuccine (break in half if needed to fit) and the basil sprig, then bring the mixture to a boil.
- Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 15–20 minutes.
- When the pasta is cooked to your liking, stir in the frozen peas and cook for 1 minute until heated through.
- Remove the basil sprig, stir in the grated Parmesan until melted and the sauce is creamy, and taste to adjust salt and pepper as needed.
- Serve immediately, tossing to coat the pasta in the sauce.
Equipment
- 6-quart Dutch Oven
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Knife and cutting board
Notes
- Cool leftovers before storing in an airtight container.
- Refrigerate up to 5 days or freeze up to 1 month.
- A skin may form on the sauce when chilled; this is normal.
- Reheat on the stovetop over low heat for best texture.
