This Chicken Fettuccine Alfredo is made in ONE pot with just SIX ingredients and in 30 minutes! It really doesn’t get easier or more flavorful than this. With a step by step recipe video down below.
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To be fair, I don’t know many people who don’t love a great big pot of Chicken Fettuccine Alfredo.
It is so cozy, and comforting, and creamy, and the perfect dinner for when you just need a big plate of carbs. (It’s all about balance, right?)
I really wanted to make this Chicken Alfredo Pasta for one of my 6 Ingredient Suppers because I feel like there is some misconception that Fettuccine Alfredo is hard or time consuming to make.
It is not at all, and while this version isn’t entirely authentic, it’s closer than some of those sauces that require a separate pot and more than a few ingredients.
A hearty pasta dinner doesn’t have to be complicated, and since I promised you here that we would be using the least amount of pots and pans we could, we’re doing it all in one pot.
I know the Italian people are cringing right now, but I believe that one pot pasta can be done just as well (and perfectly al dente!) as the original and with a lot less dish washing 😉
You can easily make this Fettuccine Alfredo vegetarian by skipping the chicken (try sauteeing some mushrooms in its place before adding the pasta!) and using vegetable broth to cook the pasta.
Feel free to add in additional veggies near the end if you prefer (frozen peas or broccoli are some of our favorite additions!).
No fettuccine? No problem!
You can use linguine, spaghetti, or a short cut of pasta, as long as the weight of your pasta is roughly the same as is called for in the recipe.
When using any long pasta, be sure to stir and separate the pasta often so you don’t get any stuck together.
With short cuts of pasta, this isn’t an issue, but regular stirring is still recommended.
You can, but it’s so simple to make that we usually don’t.
To prep ahead, you can cook this Fettuccine Alfredo entirely, then cool slightly and refrigerate up to 3 days. (I like to store it right in the skillet to save on dishes — we’re going to need the skillet later!)
To reheat, add a big splash of water, chicken or vegetable broth and reheat, stirring often, on low heat on the stove top. This is the most foolproof way to reheat pasta, and this sauce does thicken quite a bit as it sits.
- Swap the chicken for crumbled Italian sausage (or turkey sausage) for a fun, flavorful twist.
- Swap the heavy cream for half and half to cut out some of the fat (keeping in mind it won’t have as rich a flavor, but it will still be delicious).
- Add in some extra shredded cheese if extra cheesy is your thing! Keep in mind that additional cheese will thicken the sauce further, so you may need to add additional broth to compensate.
- I haven’t tried this recipe with gluten-free pasta, and I am always a little leary of using them in one pot pastas as they seem to overcook quickly. You are welcome to try it, and if you do, please leave me a comment and let me know how it went!
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- 2 tablespoons oil
- 2 boneless, skinless chicken breasts sliced
- 1 tablespoon minced garlic
- 3.5 cups low sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 375 grams fettuccine pasta (about 13 ounces)
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- In a large skillet (one that will fit all the liquid and the pasta), heat oil over medium-high heat and brown chicken, roughly 2-3 minutes per side.
- Add garlic and cook 1 minute.
- Add broth, salt and pepper, and scrape and bits off the bottom of the pan with a wooden spoon.
- Add fettuccine and stir well, pressing all of the pasta into the liquid. Bring to a simmer and reduce heat to medium low. Cover and cook until most of the liquid is absorbed and pasta is nearly cooked, stirring and separating noodles often so they do not clump.
- Stir in heavy cream and Parmesan. Cook over medium heat until it reaches a simmer and thickens slightly. If necessary, add a splash of broth or cream to make the sauce come together. Serve.
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