One Pot Chicken and Peas Fettuccine Alfredo
Rich, creamy one-pot fettuccine Alfredo with tender chicken and peas ready in about 35 minutes.
Servings: 4 servings
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.