One Pot Chicken and Peas Fettuccine Alfredo
Comfort food that comes together in a single pan is always a winner on busy weeknights. This One Pot Chicken and Peas Fettuccine Alfredo is creamy, cheesy, and full of bright green peas and tender chicken. It cooks mostly in one skillet, which means fewer dishes and more time to relax. Expect a rich sauce made from heavy cream and Parmesan, garlicky aroma, and perfectly cooked fettuccine that soaks up the sauce without getting gummy. The recipe is straightforward and approachable, and the ingredients are everyday pantry and fridge staples.
Why you’ll love this One Pot Chicken and Peas Fettuccine Alfredo
- All-in-one cooking: the pasta cooks right in the sauce, absorbing flavor as it goes.
- Fast and family-friendly: ready in about 30 minutes with minimal hands-on time.
- Balanced textures: tender chicken cubes, al dente fettuccine, and sweet pops of peas.
- Simple ingredient list: things you likely already keep on hand.
Ingredients
- 2 chicken breasts (boneless and skinless cut into cubes)
- salt and pepper (to taste)
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 2 cups chicken broth (low sodium)
- 1½ cups heavy cream
- 8 ounce fettuccine
- 1 cup frozen peas
- 1 sprig basil
- 1½ cups Parmesan cheese (grated)
Make-ahead and substitutions
If you want to save time, cut the chicken into cubes and finely mince the garlic a day ahead and store them in separate covered containers in the refrigerator. You can substitute a plant-based cream for heavy cream if you want a dairy-free variation, but keep the Parmesan measurement the same or swap in a vegan Parmesan-style shreds to taste. If fresh basil isn’t available, 1 teaspoon dried basil can be added during cooking for a similar herbal lift.
Equipment
- Large, deep skillet or sauté pan with a lid
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Step-by-step Instructions
Prep: Cut 2 chicken breasts into bite-sized cubes and season them lightly with salt and pepper. Mince 3 cloves of garlic. Measure out 2 cups chicken broth, 1½ cups heavy cream, and 1½ cups grated Parmesan. Have 8 ounce fettuccine, 1 cup frozen peas, 1 tablespoon olive oil, and 1 sprig basil ready.
- Heat a large, deep skillet over medium-high heat. Add 1 tablespoon olive oil and let it warm until shimmering.
- Add the seasoned chicken cubes to the hot oil in a single layer. Cook, stirring occasionally, until the chicken pieces are golden on the outside and cooked through, about 5–7 minutes depending on size. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
- Pour in 2 cups chicken broth and scrape up any browned bits from the bottom of the pan with your spoon. Bring the broth to a gentle simmer.
- Stir in 1½ cups heavy cream, then add the 8 ounce fettuccine to the skillet. Break the fettuccine in half only if needed to fit the pan. Make sure the pasta is submerged in the liquid; gently press it down so it softens evenly.
- Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cook, stirring frequently and turning the pasta so it cooks evenly, for about 10–12 minutes or until the fettuccine is al dente and most of the liquid has been absorbed into a creamy sauce. If the pasta seems too dry before it’s tender, add a splash of extra chicken broth.
- When the pasta is nearly done, stir in 1 cup frozen peas and the reserved cooked chicken. Continue cooking for 1–2 minutes until the peas are heated through and bright green and the chicken is warmed through.
- Remove the skillet from heat. Stir in 1½ cups grated Parmesan cheese until melted and the sauce becomes smooth and glossy. Taste and adjust seasoning with additional salt and pepper as needed.
- Tuck 1 sprig basil or scatter torn basil leaves over the pasta for a fresh aroma and a pop of color. Let the dish rest for a minute, then serve immediately so the sauce remains luxuriously creamy.
Troubleshooting tips
- If the sauce is too thin: simmer the pasta a minute longer uncovered, stirring frequently until it reaches the desired thickness. Allowing it to rest off the heat will also thicken the sauce slightly.
- If the sauce is too thick: stir in a few tablespoons of warm chicken broth until you reach a silky consistency.
- For even cooking: stir and rotate the pasta pieces while simmering so none of the strands stick together or cook unevenly.
- Cheesy texture: freshly grated Parmesan blends best. Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
Serving suggestions
Serve the One Pot Chicken and Peas Fettuccine Alfredo hot with an extra sprinkle of Parmesan and a grind of black pepper. A simple green salad with a light vinaigrette or roasted vegetables complements the creaminess nicely. Crusty bread or garlic toast will help mop up every last bit of sauce.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of chicken broth or cream to revive the sauce, stirring until warmed through. Reheating in the microwave works too—heat in short intervals, stirring between each, and add a little broth if needed.
Final notes
This One Pot Chicken and Peas Fettuccine Alfredo delivers rich, savory, and comforting flavors while keeping cleanup to a minimum. The combination of tender chicken, sweet peas, and a Parmesan cream sauce is a crowd-pleaser that’s easy enough for a weeknight but elegant enough for guests. Keep the ingredients simple and focus on gentle simmering and frequent stirring for the best texture—your reward will be a silky, satisfying pasta dish every time.
One Pot Chicken and Peas Fettuccine Alfredo is perfect for weeknight dinners, meal prep, or when you want a no-fuss, cozy meal that tastes like it took much longer than it did.
One Pot Chicken and Peas Fettuccine Alfredo
Ingredients
Equipment
Method
- Season the cubed chicken generously with salt and pepper.
- Heat the olive oil in a 6-quart Dutch oven or medium pot over medium-high heat.
- Add the seasoned chicken and brown on all sides, about 3–4 minutes, without cooking through; remove any excess liquid if necessary.
- Add the minced garlic to the pot and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, then add the fettuccine and the basil sprig.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer, stirring occasionally, for 15–20 minutes until the pasta is tender and most liquid is absorbed.
- Stir in the frozen peas and cook 1 minute more until heated through.
- Remove the basil sprig, stir in the grated Parmesan until melted and combined, and adjust seasoning with salt and pepper if needed.
- Serve immediately.
Notes
- Cool leftovers completely before refrigerating or freezing.
- Refrigerate up to 5 days or freeze up to 1 month.
- A skin may form on the sauce; this is normal.
- Reheat leftovers gently in a pan over low heat for best texture.
