One-Pot Creamy Chicken Alfredo

• 8 oz fettuccine
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 cups frozen peas
• 1 cup chicken broth

Steps

1. 1 In a large pot, heat olive oil over medium heat. Add chicken pieces seasoned with salt and pepper, and cook until browned.
2. 2 Push chicken to the sides and add garlic, sautéing until fragrant.
3. 3 Stir in the fettuccine, heavy cream, chicken broth, basil, and oregano. Season with salt and pepper.
4. 4 Bring to a gentle boil, then reduce heat to simmer, stirring occasionally until pasta is tender.
5. 5 Stir in frozen peas and cook until heated through.
6. 6 Remove from heat, mix in Parmesan cheese until creamy and smooth.

Nutrition

Tips

• For extra creaminess, reserve a bit of pasta water to loosen the sauce if needed.
• Adding a dash of nutmeg can enhance the flavor of the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.

Serving Suggestions

• Pair with a side of garlic bread and a simple green salad for a complete meal.
• Sprinkle with chopped parsley or a drizzle of olive oil before serving.

FAQ