One Pot Chicken and Peas Fettuccine Alfredo Recipe – Step by Step Guide : It takes 30 minutes to prepare, and it tastes creamy and cheesy! Made in only one pot, this One Pot Chicken and Peas Fettuccine Alfredo is truly stunning! Indeed, the fettuccini as well!
One Pot Chicken and Peas Fettuccine Alfredo Recipe – Step by Step Guide
This recipe is made even better by a few ingredients. Firstly, the components for the homemade Alfredo sauce are straightforward and can be assembled and combined quickly. Secondly, you may create a ready-to-eat supper in 30 minutes with just one pot. Adorable time-saver.
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
- 1½ cups Parmesan cheese (grated)
Instructions
Give the chicken a liberal amount of salt and pepper. Heat oil in a medium-sized saucepan or Dutch oven over medium-high heat. Add the chicken and sear it, being careful not to overcook it.
When aromatic, add the garlic and sauté it for 30 seconds. Stir in spaghetti, heavy cream, chicken broth, and basil sprig. After bringing to a boil, lower heat to a simmer.
Cook, stirring occasionally, until pasta is cooked, 15 to 20 minutes.
Add frozen peas and cook for an additional minute after the pasta is cooked to your preference. Add the Parmesan cheese and salt & pepper to taste, if necessary.
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Notes
Leftovers: Before freezing or refrigerating, place the fettuccine Alfredo in an airtight storage container and allow it cool completely. You can freeze food for up to a month or refrigerate it for up to five days. It’s usual to notice a skin-like structure that forms over your sauce and has the consistency of paste.
Reheating leftovers: I suggest warming up any leftovers in a pan on low heat. Your noodles might become overly soft from the microwave, and the sauce might become oily instead of creamy.
Nutrition Information
- Serving: 1serving
- Calories: 822kcal (41%)
- Carbohydrates: 53g (18%)
- Protein: 40g (80%)
- Fat: 50g (77%)
- Saturated Fat: 28g (175%)
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 15g
- Trans Fat: 0.04g
- Cholesterol: 210mg (70%)
- Sodium: 853mg (37%)
- Potassium: 644mg (18%)
- Fiber: 4g (17%)
- Sugar: 6g (7%)
- Vitamin A: 2632IU (53%)
- Vitamin C: 7mg (8%)
- Calcium: 548mg (55%)
- Iron: 3mg (17%)
FAQs
Can I Use Frozen Peas?
Yes, frozen peas can be used in place of fresh ones. Just add them to the saucepan when it’s cooking with the chicken and noodles. Peas from the freezer will cook rapidly without losing their flavour or colour.
Can I Use Pre-cooked Chicken?
Of course! This recipe can be made with any leftover cooked or rotisserie chicken you may have on hand. When the pasta is almost done, just shred or dice the chicken and add it to the pot. This will help prevent the chicken from overcooking while it heats through.
How Do I Make the Sauce Creamy?
Parmesan cheese and heavy cream combine to give the Alfredo sauce its creamy texture. Before adding the cream and cheese to the pot, stir them together to produce a smooth and creamy texture. To avoid lumps developing as the sauce simmers, make sure to whisk it frequently.
Can I Use Different Pasta Shapes?
Although fettuccine is typically used with Alfredo sauce, you are welcome to substitute other types of pasta. Penne, spaghetti, or even linguine would be excellent in this dish. Just modify the cooking time in accordance with the directions on the package for the particular type of pasta that you select.