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Easy One Pot Chicken and Peas Fettuccine Alfredo photo

One Pot Chicken and Peas Fettuccine Alfredo

This One Pot Chicken and Peas Fettuccine Alfredo is a creamy, comforting delight that comes together in just one pot!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pieces boneless, skinless chicken breasts (cut into cubes)
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 2 cups low sodium chicken broth
  • 1 cup heavy cream
  • 8 ounces fettuccine
  • 1 cup frozen peas
  • 1 sprig basil (for garnish)
  • 1 cup grated Parmesan cheese

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. Step 1: Prepare the Chicken - Start by seasoning the cubed chicken breasts with salt and pepper.
  2. Step 2: Heat the Oil - In your large pot, heat 1 tablespoon of olive oil over medium heat.
  3. Step 3: Cook the Chicken - Sauté the chicken for about 5-7 minutes, or until it is golden brown and cooked through.
  4. Step 4: Sauté the Garlic - In the same pot, add the minced garlic and sauté for about 30 seconds, or until fragrant.
  5. Step 5: Add the Chicken Broth - Pour in 2 cups of low sodium chicken broth and stir, scraping up any browned bits.
  6. Step 6: Stir in the Heavy Cream - Reduce the heat to low and stir in 1 cup of heavy cream, mixing until well combined.
  7. Step 7: Cook the Fettuccine - Add 8 ounces of fettuccine to the pot, making sure it is submerged in the liquid.
  8. Step 8: Add the Peas - When the pasta is almost al dente, add 1 cup of frozen peas to the pot.
  9. Step 9: Incorporate the Cheese - Once the pasta is cooked to your liking, remove the pot from heat and stir in 1 cup of grated Parmesan cheese.
  10. Step 10: Serve and Garnish - Serve your One Pot Chicken and Peas Fettuccine Alfredo warm, garnished with a sprig of fresh basil.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Gently reheat on the stovetop over low heat, adding a splash of broth or cream.
  • You can freeze the dish for up to 2 months; thaw in the refrigerator before reheating.