One Pot Creamy Chicken and Mushroom Fettuccine

Name: One Pot Creamy Chicken and Mushroom Fettuccine
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian-American
Ingredients: 1 pound Boneless, skinless chicken breast (cut into 1-inch cubes); 8 ounces Fettuccine pasta (broken in half if needed); 8 ounces Cremini mushrooms (sliced); 1 medium Yellow onion (diced); 3 cloves Garlic (minced); 1 cup Heavy cream; 2 cups Chicken broth; 2 tablespoons Unsalted butter; 1/2 cup Parmesan cheese (grated, plus more for serving); 1 teaspoon Salt (or to taste); 1/2 teaspoon Black pepper (or to taste); 1 teaspoon Dried Italian seasoning; 2 tablespoons Fresh parsley (chopped, for garnish)

This one-pot recipe delivers a rich and comforting creamy chicken and mushroom fettuccine, perfect for a satisfying weeknight meal. Tender chicken pieces and earthy mushrooms are cooked in a luscious, savory sauce with fettuccine, all in a single pot for easy cleanup.

#One Pot

#Creamy

#Chicken

#Mushroom

#Fettuccine

#Pasta

#Comfort Food

#Dinner

#Weeknight Meal

Creamy Chicken and Mushroom Fettuccine close-up

Recipe Information

10m

Prep Time

40m

Cook Time

50m

Total Time

Servings

Easy

Italian-American

English

Nutrition (per serving)

700

Calories

45g

Protein

48g

Carbs

34g

Fat

Serving of One Pot Pasta

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Freshly cooked pasta in the pot

Instructions

0/6 completed

1
In a large pot or Dutch oven, melt butter over medium-high heat. Add the cubed chicken and season with half of the salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
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7m
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In a large pot or Dutch oven, melt butter over medium-high heat. Add the cubed chicken and season with half of the salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
7m
Do not overcrowd the pot; cook chicken in batches if necessary to ensure even browning.
2
Add the diced onion to the same pot and sauté until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until mushrooms are tender and have released their liquid.
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10m
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Add the diced onion to the same pot and sauté until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until mushrooms are tender and have released their liquid.
10m
Scrape up any browned bits from the bottom of the pot while sautéing the onions for extra flavor.
3
Pour in the chicken broth and heavy cream. Add the remaining salt, pepper, and Italian seasoning. Bring the mixture to a gentle simmer.
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5m
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Pour in the chicken broth and heavy cream. Add the remaining salt, pepper, and Italian seasoning. Bring the mixture to a gentle simmer.
5m
Ensure the liquid is simmering before adding pasta to help it cook evenly.
4
Add the fettuccine pasta to the pot, making sure it's mostly submerged in the liquid. Return the cooked chicken to the pot. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, creating a creamy sauce.
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15m
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Add the fettuccine pasta to the pot, making sure it's mostly submerged in the liquid. Return the cooked chicken to the pot. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, creating a creamy sauce.
15m
Stir frequently to prevent pasta from sticking to the bottom of the pot. If the sauce becomes too thick, add a splash more broth or cream.
5
Remove the pot from heat. Stir in the grated Parmesan cheese until melted and well combined. Taste and adjust seasoning as needed.
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2m
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Remove the pot from heat. Stir in the grated Parmesan cheese until melted and well combined. Taste and adjust seasoning as needed.
2m
Remove from heat before adding cheese to prevent it from clumping.
6
Garnish with fresh chopped parsley and serve immediately with extra Parmesan cheese if desired.
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1m
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Garnish with fresh chopped parsley and serve immediately with extra Parmesan cheese if desired.
1m
Serve hot to enjoy the creaminess; pasta will absorb more sauce as it cools.