One Pot Chicken and Peas Fettuccine Alfredo
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
822 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
One Pot Chicken and Peas Fettuccine Alfredo
Description
One Pot Chicken and Peas Fettuccine Alfredo begins by seasoning and browning bite-sized chicken breast pieces in olive oil, leaving them partially cooked. Garlic is then sautéed briefly to develop aroma before adding chicken broth, heavy cream, fettuccine pasta, and a sprig of basil. The mixture is brought to a boil and reduced to a simmer, allowing the pasta to cook in the creamy sauce and absorb flavors.
Frozen peas are added just before the pasta finishes cooking, maintaining their texture and sweetness. The dish is finished by stirring in grated Parmesan cheese which melts into the sauce, enhancing its richness and adding a savory, nutty flavor. Salt and black pepper are adjusted to taste. The result is a creamy, tender fettuccine Alfredo with pieces of chicken and bright green peas throughout.
Serve this one-pot pasta warm, directly from the pot. Its hearty sauce and protein content make it a filling main course suitable for lunch or dinner. The method simplifies preparation and cleanup without sacrificing flavor or texture.
Notes advise cooling leftovers completely before storing in an airtight container. The dish keeps refrigerated up to five days and freezes for up to one month. When reheating, gently warm in a pan on low heat to preserve creamy texture and avoid dryness or greasiness often caused by microwaving.
Ingredients
- 2 chicken breast boneless and skinless cut into cubes
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 cups chicken broth low sodium
- 1½ cups heavy cream
- 8 ounce Fettuccine pasta
- 1 cup peas frozen
- 1 prig basil
- 1½ cups Parmesan Cheese grated
Instructions
- 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 30 seconds 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.
Notes
- Cool leftovers completely before refrigerating or freezing.
- Refrigerate for up to 5 days or freeze for up to 1 month.
- Reheat gently over low heat on the stove to preserve sauce texture; avoid microwaving to prevent greasy sauce and over-softened noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 822 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 822kcal | 41% |
| Carbohydrates | 53g | 18% |
| Protein | 40g | 80% |
| Fat | 50g | 77% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 210mg | 70% |
| Sodium | 853mg | 36% |
| Potassium | 644mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2632IU | 53% |
| Vitamin C | 7mg | 8% |
| Calcium | 548mg | 55% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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