Love anything Alfredo? Try this Chicken Tortellini Alfredo, this Easy Alfredo Sauce or this Chicken Broccoli Alfredo next! It’s Monday, which means I’m back with another Six Ingredient Supper (see all my 6 Ingredient Suppers here!), and this time it’s one of our favorites! To be fair, I don’t know many people who don’t love a great big pot of Chicken Fettuccine Alfredo. It is so cozy, and comforting, and creamy, and the perfect dinner for when you just need a big plate of carbs. (It’s all about balance, right?) I really wanted to make this Chicken Alfredo Pasta for one of my 6 Ingredient Suppers because I feel like there is some misconception that Fettuccine Alfredo is hard or time consuming to make. It is not at all, and while this version isn’t entirely authentic, it’s closer than some of those sauces that require a separate pot and more than a few ingredients. A hearty pasta dinner doesn’t have to be complicated, and since I promised you that we would be using the least amount of pots and pans we could, we’re doing it all in one pot. I know the Italian people are cringing right now, but I believe that one pot pasta can be done just as well (and perfectly al dente!) as the original and with a lot less dish washing 😉 If you love this Chicken Fettuccine Alfredo, you’ll also enjoy my homemade Alfredo Sauce, Chicken Alfredo Bake, Chicken Broccoli Alfredo, Cheesy Chicken Alfredo Dip, and this Instant Pot Chicken Alfredo Pasta.
How to make Chicken Fettuccine Alfredo:
How do I make this Fettuccine Alfredo vegetarian?
You can easily make this Fettuccine Alfredo vegetarian by skipping the chicken (try sauteeing some mushrooms in its place before adding the pasta!) and using vegetable broth to cook the pasta. Feel free to add in additional veggies near the end if you prefer (frozen peas or broccoli are some of our favorite additions!).
Can I use pasta other than fettuccine in this recipe?
No fettuccine? No problem! You can use linguine, spaghetti, or a short cut of pasta, as long as the weight of your pasta is roughly the same as is called for in the recipe. When using any long pasta, be sure to stir and separate the pasta often so you don’t get any stuck together. With short cuts of pasta, this isn’t an issue, but regular stirring is still recommended.
Can I make this Chicken Alfredo pasta ahead?
You can, but it’s so simple to make that we usually don’t. To prep ahead, you can cook this Fettuccine Alfredo entirely, then cool slightly and refrigerate up to 3 days. (I like to store it right in the skillet to save on dishes — we’re going to need the skillet later!) To reheat, add a big splash of water, chicken or vegetable broth and reheat, stirring often, on low heat on the stove top. This is the most foolproof way to reheat pasta, and this sauce does thicken quite a bit as it sits.
Variations on this Chicken Fettuccine Alfredo:
Swap the chicken for crumbled Italian sausage (or turkey sausage) for a fun, flavorful twist. Swap the heavy cream for half and half to cut out some of the fat (keeping in mind it won’t have as rich a flavor, but it will still be delicious). Add in some extra shredded cheese if extra cheesy is your thing! Keep in mind that additional cheese will thicken the sauce further, so you may need to add additional broth to compensate. I haven’t tried this recipe with gluten-free pasta, and I am always a little leary of using them in one pot pastas as they seem to overcook quickly. You are welcome to try it, and if you do, please leave me a comment and let me know how it went!
More one pot pastas you’ll love!
Healthy One Pot Spaghetti and Meat Sauce One Pot Baked Ziti with Italian Sausage Recipe + VIDEO One Pot Chicken Chow Mein Recipe + VIDEO Easy Homemade Hamburger Helper Recipe + VIDEO
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