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It’s creamy, it’s cheesy, and it’s ready in 30 minutes! This One Pot Chicken and Peas Fettuccine Alfredo is a thing of beauty and cooked in one pot! Yep – even the fettuccini!
Easy Fettuccine Alfredo
There are certain recipes that have to be in your recipe box, and as far as I’m concerned, one of them is a phenomenal fettuccine Alfredo! It is one of the most basic and simple pasta recipes ever and I’ve never met a person who doesn’t enjoy it! I mean, who doesn’t love a warm bowl of creamy cheesy pasta?
There are a couple things that make this recipe really great. To start, the homemade Alfredo sauce is made with simple ingredients, that will take no time at all to assemble and combine. Second, all you need is a single pot and you’ll have a prepared ready to eat meal in 30 minutes. Talk about a time saver!
What Is Fettuccine Alfredo?
Ready to be mind blown? Fettuccine Alfredo is literally, fettuccine pasta, smother in Alfredo sauce. Okay all jokes aside, this dish goes back as far as the 15th century Rome, and the sauce was named after Alfred Di Lelio, who owned many restaurants in Rome. It’s widely popular world-wide and there are all sorts of interpretations of this dish today. Originally, the sauce was made solely of butter, parmesan cheese, and pasta water but nowadays, some use cream, more cheese, different herbs, and many add meat or fish.
Ingredients Needed To Make Fettuccine Alfredo
- Chicken breast – We are using 2 breasts for this recipe, skinless, boneless, and cut into cubes.
- Olive oil – For frying.
- Garlic – Be sure to use fresh cloves, for that creamy minced consistency.
- Salt and pepper – For taste and seasoning.
- Heavy cream – I use heavy cream to get creamier dish, but feel free to use which ever percentage you like if you’re looking to cut down on fat.
- Chicken broth – Using low sodium helps to keep salt intake to a minimum.
- Peas – Frozen.
- Fettuccine – You can use packaged pasta or fresh if you can find it!
- Parmesan Cheese – Freshly grated will really round out this dish, I promise!
- Basil – A sprig, for garnish. You can also finely chop the basil and sprinkle overtop, if preferred!
How To Make Fettuccine Alfredo
- Prep the chicken: Cut the chicken breasts into cubes, and season with salt and pepper. You can add other seasoning if you have a favorite for your chicken!
- Brown the chicken: Add oil to a dutch oven or a medium size pot and heat over medium-high heat. Add the chicken and brown it on all sides, but don’t worry if it’s not cooked through.
- Add your ingredients: Add in the garlic and let simmer for about 30 seconds or until fragrant. Then add chicken broth, heavy cream, pasta and basil sprig. Bring to a boil, then reduce to a simmer.
- Finish the dish: Cook for 15 – 20 minutes, stirring occasionally, until pasta is tender or to your liking. Add in the frozen peas and cook for 1 more minute. Finally, stir in parmesan cheese and add more salt and pepper if needed.
What Else Can I Add Into My Fettuccine Alfredo
You can get as creative as you like with other vegetable additions in this dish. Here are some suggestions if you want to bulk up your fettuccini alfredo:
- Pine nuts
- Butternut squash
- Other herbs and spices
How To Store Leftovers
Transfer the fettuccine Alfredo into an airtight storage container and let it cool completely before freezing or refrigerating. You can refrigerate up to 5 days or freeze for up to 1 month. Something to note, you may find a skin texture form over your sauce that resembles a paste-like consistency; this is normal!
How To Reheat My Leftovers
Gently! I recommend reheating your leftovers in a pan over low heat. Microwaving may leave your noodles with a too-soft texture and sauce may be greasy rather than creamy.
Try More Easy One Pot Pastas:
- Chili Mac and Cheese
- Beef Stroganoff
- Spicy Pork Ragu with Orzo
- Chicken Madeira
- Easy Chicken Paprikash
- Beef Ragu Pasta
- Hamburger Helper Lasagna
- Creamy Parmesan Pasta
Looking for more recipes? Follow on…
One Pot Chicken and Peas Fettuccine Alfredo
- 2 chicken breasts boneless and skinless cut into cubes
- salt and pepper to taste
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 1/2 cups heavy cream
- 2 cups chicken broth low sodium
- 8 oz fettuccine
- 1 cup frozen peas
- 1 sprig basil
- 1 1/2 cups Parmesan cheese grated
- Season chicken generously with salt and pepper. Add oil to a Dutch Oven or a medium size pot and heat it over medium high heat. Add chicken and brown it on all sides, but not cooked through.
- Add garlic and sauté for a minute until fragrant. Add chicken broth, heavy cream, pasta and basil sprig. Bring to a boil, then reduce to a simmer.
- Cook for about 15 to 20 minutes or until pasta is tender, stirring occasionally. When pasta is cooked to your liking add frozen peas and cook for 1 more minute. Stir in Parmesan cheese and season with salt and pepper if needed.
- Leftovers: Transfer the fettuccine Alfredo into an airtight storage container and let it cool completely before freezing or refrigerating. You can refrigerate up to 5 days or freeze for up to 1 month. Something to note, you may find a skin texture form over your sauce that resembles a paste-like consistency; this is normal!
- Reheating leftovers: I recommend reheating your leftovers in a pan over low heat. Microwaving may leave your noodles with a too-soft texture and sauce may be greasy rather than creamy.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.