One-pot Chicken and Mushroom Fettuccine Alfredo

This one-pot dish is perfect for a quick and easy weeknight dinner that’s both hearty and satisfying. The creamy Alfredo sauce is loaded with chicken and mushrooms, making it a crowd-pleaser for both kids and adults.

Serves 4 people.


  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz sliced mushrooms
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 oz fettuccine pasta
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tbsp butter
  • 1 tsp dried thyme


  1. In a large pot, melt the butter over medium-high heat. Add the chicken and cook for 5-7 minutes until browned on all sides.
  2. Add the onion, garlic, and mushrooms to the pot and cook for another 3-4 minutes until the vegetables are soft.
  3. Add the fettuccine pasta to the pot, along with the chicken broth, heavy cream, dried thyme, salt, and pepper. Stir well to combine.
  4. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
  5. Let the mixture simmer for 10-12 minutes, or until the pasta is cooked and the liquid has been absorbed.
  6. Once the pasta is cooked, remove the pot from the heat and stir in the grated Parmesan cheese until melted and well combined.
  7. Serve the chicken and mushroom fettuccine Alfredo hot, garnished with fresh parsley if desired.






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