One Pot Chicken and Peas Fettuccine Alfredo
A creamy one-pot fettuccine Alfredo with tender chicken and sweet peas ready in under 40 minutes.
Equipment
- 6-quart Dutch oven
- Wooden spoon or tongs
- Measuring cups and spoons
Ingredients
- 2 chicken breasts (boneless, skinless) cut into cubes
- salt and 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 pepper.
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
- Add the seasoned chicken and brown on all sides, about 3–5 minutes, without fully cooking through.
- Add the minced garlic and sauté about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, then add the fettuccine and the basil sprig. Bring to a boil.
- Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender, about 15–20 minutes.
- When the pasta is done, stir in the frozen peas and cook 1 more minute to heat through.
- Remove the basil sprig, stir in the grated Parmesan until the sauce is smooth, and adjust seasoning with salt and pepper if needed.
Notes
- Let leftovers cool before storing.
- Refrigerate leftovers up to 5 days or freeze up to 1 month.
- A skin may form on the sauce when chilled; this is normal.
- Reheat gently in a pan over low heat for best texture.