One Pot Chicken and Mushroom Fettuccine Alfredo

Chicken and Mushroom Fettuccine Alfredo is an easy weeknight or weekend meal made even faster if you have leftover chicken. One-pot means keeping this simple while everything is simmered together. Alfredo is one of my top recipes on the site! Here are some other yummy recipes you need to try like Homemade Sauce, Shrimp Pasta, and…

One Pot Chicken and Mushroom Fettuccine Alfredo

Chicken and Mushroom Fettuccine Alfredo is an easy weeknight or weekend meal made even faster if you have leftover chicken. One-pot means keeping this simple while everything is simmered together.

Alfredo is one of my top recipes on the site! Here are some other yummy recipes you need to try like,, and this .

Chicken and Mushroom Fettuccine Alfredo is an easy weeknight or weekend meal made even faster if you have leftover chicken. One-pot means keeping this simple while everything is simmered together.

Chicken Fettuccine Alfredo with Mushrooms

One pot meals are always a perfect addition to a busy week! This chicken fettuccine alfredo dinner can be made in less than 25 minutes and will feed your whole family. It is a win-win! Chicken fettuccine is quick and easy to make. This dinner is full of flavor and tastes amazing paired with garlic bread. Make your evening easier with this one pot chicken fettuccine alfredo on the dinner menu!

Another great thing about this easy chicken alfredo fettuccine is the chicken. If you have time you can cook your chicken before. For the chicken, I used one medium sized chicken breast diced into 1″ chunks. If you do not have any leftover chicken breasts, rotisserie chicken works great, as well. Just remember to add about 1-2 cups of shredded rotisserie chicken.

What you Need to Make One Pot Meal

If you haven’t tried one pot meals before, this chicken fettuccine alfredo recipe is the perfect one to start. It is quick and easy to make plus the flavor is out of this world!

  • White onion: dice into small pieces, so it will cook faster.
  • Chicken: cooked chicken from leftovers or a store bought rotisserie chicken
  • Butter: unsalted butter so you can control how much salt is in the recipe
  • Basil: fresh is best but you can substitute dry if needed
  • Heavy Cream: It is needed to help thicken the sauce and make it rich and smooth
  • Chicken Stock: helps give this dish a more robust flavor profile but can be substituted with chicken broth
  • Salt: brings out the flavor of all the ingredients
  • Pepper: freshly ground will add the best flavor
  • Garlic powder: adds flavor
  • Mushrooms: Cremini mushrooms pack the most flavor 
  • Fettuccini noodles: these wide flat noodles are perfect to hold the sauce
  • Parmesan Cheese: get the real stuff look for Parmigiana Reggiani
All the ingredients in one pot.

How to Make Fettuccine Chicken Alfredo in One Pot

This is the perfect addition to your menu plan if you need fast yummy meals with less mess. All you need is one pot and 25 minutes to make this chicken fettuccine alfredo dinner! Your family will be raving about this meal!

  1. Use at least a 6 quart dutch oven pot to make sure your meal fits, remember we are going for a one-pot meal.
  2. Cut the chicken into 1 inch cubes (if you have leftovers or a rotisserie chicken). 
  3. If you need to cook the chicken breast add 1 tablespoon of avocado oil to your pot over medium high heat. 
  4. Season your chicken breast with salt and pepper. Cook on each side until golden brown about 5 min each side. Flip it once, you will know it’s ready to turn when it’s golden brown and is easy to move. Take out of the pot and let rest for 10 minute( letting your meat rest keeps the moisture in) then cube into 1 inch pieces.
  5. Saute the onions and butter for a minute, this will add to the flavor. But it can be skipped if you are in a time crunch. 
  6. Add chicken, basil, heavy cream, chicken stock, salt, pepper, garlic, mushrooms, and fettuccini noodles.
  7. Simmer over medium heat for 15-20 minutes or until the pasta is al dente.
  8. Garnish with parmesan cheese grated on top.
The process of making chicken fettuccine alfredo.

What to Serve with One Pot Chicken Fettuccine Alfredo

I like to save this meal for nights when I am short on time, but want to feed my family a delicious dinner so we can enjoy our time together. A simple green salad, or this yummy cucumber tomato salad, or serve it with this honey lime fruit one. Add some delicious breadtwists or the best homemade garlic bread.

Chicken Alfredo fettuccine alfredo in one pot.

How to Store Fettuccine Alfredo

Reheat: Normally we do not have many leftovers from pasta, but if you do, I have a trick for you. The pasta usually dries out in the refrigerator, for me at least, I usually add 1-3 tablespoons of milk to thin the sauce out while reheating it. Place your leftovers in a microwave safe bowl or jar. Add 1-2 tablespoons of water. Next microwave in one minute increments until warm, stirring in between the heating. More water can be added as needed depending on how much liquid has been soaked up by the noodles.

Freeze: Yes you can freeze this recipe. The sauce might not be as smooth once reheated but its still delicious. The best way to freeze this is in an aluminum container covered with foil. Then place in a labeled freezer bag. To reheat follow these steps: Preheat the oven to 325 degrees Fahrenheit. Take out of the freezer bag and place in the oven for 1 hr or until bubbly. If needed add up to ¼ cup of hot water to help make the sauce the right consistency because the pasta with soak up more liquid as it reheats. 

Chicken alfredo fettuccine with mushrooms in one pot with tongs lifting the noodles.

More Delicious One Pot Meals

One pot meals are easy to make and the clean up is even better! Try these tried and true favorites and see how easy dinner time can really be!

One Pot Beef Stroganoff

One Pot Cajun Chicken Alfredo Pasta

Skillet Creamy Chicken Mushroom Florentine

One Pot Creamy Parmesan Chicken with Mushroom Rice

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One-Pot Chicken and Mushroom Fettuccine Alfredo

Chicken and Mushroom Fettuccine Alfredo is an easy weeknight or weekend meal made even faster if you have leftover chicken. One-pot means keeping this simple while everything is simmered together.
Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword chicken fettuccine alfredo, mushroom alfredo, one pot chicken alfredo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 489kcal
Author Alyssa Rivers

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 white onion diced
  • 1 pound chicken breast diced
  • 3 cups chicken stock
  • 2 cups heavy cream
  • 4 ounces cremini mushrooms thinly sliced
  • 1 large fresh basil leaf thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 16 ounces fettuccini noodles broken in half
  • ½ cup grated parmesan
  • parmesan cheese for garnish

Instructions

  • In a large 6 quart dutch oven add the oil and onion. Sauté over medium high heat until tender. Remove and set aside on a plate.
  • Add the chicken and cook until no longer pink.
  • Add in chicken stock, heavy cream, onion, mushrooms, basil, salt, pepper, garlic powder and fetucchini noodles. Bring to a simmer and cook for 10-15 minutes or until pasta is al dente.
  • Fold in parmesan cheese and garnish with additonal parmesan cheese if desired.

Video

Notes

Updated on May 12, 2021
Originally Posted on November 16, 2015

Nutrition

Calories: 489kcal | Carbohydrates: 46g | Protein: 20g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 145mg | Sodium: 455mg | Potassium: 404mg | Fiber: 2g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg

A Reader’s Review

“We have tried many of your recipes and they have all been excellent! My wife and I are both avid cooks and always know we can trust your recipes!” -Douglas
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German Potato Salad

This is a warm potato salad, German-style! Slices of boiled potato are tossed in a warm, tangy-sweet bacon vinaigrette while hot so they absorb the flavour. They’re then showered with crispy, golden bacon bits and hit with freshness from dill and green onion. This excellent combination of flavours and textures makes this quite possibly my... Get the Recipe The post German Potato Salad appeared first on RecipeTin Eats.

German Potato Salad

This is a warm potato salad, German-style! Slices of boiled potato are tossed in a warm, tangy-sweet bacon vinaigrette while hot so they absorb the flavour. They’re then showered with crispy, golden bacon bits and hit with freshness from dill and green onion. This excellent combination of flavours and textures makes this quite possibly my all-time favourite potato salad!

German Potato Salad

This is a German Potato Salad of the style that has evolved in English-speaking countries, based on traditional warm potato salads brought by German immigrants. So it’s not strictly authentic, but still bears German influences like the dressing style, bacon and dill. More importantly though, this kind of salad is just delicious regardless and boasts a very firm foothold in the potato salad world! (Outside of Germany, that is. ????)

What’s so good about this German Potato Salad? For one, it’s the hot slices of boiled potato that are tossed in a slightly sweet, warm bacon-studded vinaigrette so they soak up the flavour. The whole lot then gets a hit of green and fresh flavour with a good helping of green onions and dill. The combination of salty-sweet-savoury with herby freshness turns an otherwise ordinary potato salad into something magic!

They say parents shouldn’t have a favourite child. If potato salads were my children though, I’d openly say it’s my favourite child! ???? Regular readers know my other Potato Salad Children, whom I also dearly dote on. The classic creamy mayo based one. A bright, fresh, lemony one. This delicious bacon-y, charred corn one. Then of course there’s all the sweet potato ones, like this one and this one. Yes, I have an entire Potato Salad Family!

German Potato Salad being made in a skillet

Ingredients in German Potato Salad

Here’s what you need to make this German Potato Salad:

Ingredients in German Potato Salad
Cooked sliced potato for German Potato Salad
Cooked baby red potatoes, sliced and ready to toss in the bacon vinaigrette!

How to make German Potato Salad

How to make German Potato Salad
  1. Boil whole potatoes – Start the potatoes in cold water so they cook through evenly. If you put the potatoes into boiling water, then the outside will cook faster and become too soft before the inside is cooked (a good all-round tip for boiling potatoes!)

    They will take between 10 – 15 minutes to cook, depending on the size. Start checking early because you want the potatoes very slightly firm in the centre. This is because they will continue cooking as they cool and you don’t want them to overcook and become too soft.

    Also don’t forget to add salt into the water so it seasons the potatoes as they cook!

  2. Slice – Drain the potatoes then set aside to cool a bit. Slice into rounds about 0.7cm / ¼” thick. It’s best if you can time it so the potato slices are still warm when you toss in the dressing because they will absorb flavour better;

  3. Cook bacon and onion – I don’t want to come across like I’m teaching your grandmother to suck eggs, but here is how I cook bacon!

    Place bacon in a large, unheated, non-stick pan or well-seasoned cast iron skillet* with no oil in the skillet. Turn the heat to medium. As it heats up, the bacon fat will start to melt, so the bacon cooks in its own fat without needing to add additional oil.

    Now turn the heat up to medium-high and cook the bacon until it starts to turn golden – about 3 minutes;

    For the onion, turn pan now down to medium. Add the red onion slices to the bacon and cook 3 minutes or until the onion is soft. By this time the bacon will be beautifully golden!

  4. Add vinegar and sugar – Add the cider vinegar and sugar. Bring to simmer, scraping the base of the pan to dissolve all the golden bits stuck on the pan into the liquid. This “brown stuff” is called fond and it’s going to add a ton of flavour into our dressing!

  5. Add oil – Add the oil and simmer for 2 minutes more. Congratulations, you’ve just made a warm vinaigrette dressing!

  6. Toss potato – Add potatoes to the pan and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated in the dressing and absorb it a bit.

    Check for seasoning Taste and add more salt if you want (though the bacon should add enough).

* A seasoned pan is cast iron or carbon steel pan that has developed a natural non-stick patina through repeated use. It should also be kept lightly oiled to stop it from rusting.

Plating up!

How to make German Potato Salad

To plate up, I like to layer the potato salad with dill and green onion, rather than just tossing it through. It presents more neatly I find, but also importantly it means we are handling the potatoes less so they retain a tidier shape rather than breaking up.

You’ll find that this recipe has a good dose of green onion and fresh dill. It needs it, for a boost of fresh flavour to counter the richness of the sweet bacon vinaigrette!

German Potato Salad in a salad ready to be served
Close up of fork picking up a piece of German Potato Salad

Today’s recipe is being shared in the spirit of a German-themed week which kicked off with a bang with an epic, Crispy Slow-Roasted German Pork Knuckle. If you have never tried Pork Knuckle before (spoiler: it’s not pig’s trotter! It’s part of the pig’s upper leg and is incredibly delicious), prepare to be knocked off your chair. And if you have had it before, know that unlike other recipes out there, we’ve properly cracked the secret to awesome Pork Knuckle crackling!

I’m also sharing today a simple, refreshing Cucumber Salad which would be a terrific vegetable side to make a meal of the Pork Knuckle.

As for a sweet finish, what else could it be other than a Black Forest Cake?? Coming your way on Friday, this one is dedicated to all those who have tried and been disappointed by recipes or even cake shops in the past … I’m confident this one will not disappoint!! – Nagi x


Watch how to make it

Close up of German Potato Salad in a bowl ready to be served
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German Potato Salad

Recipe video above. This is a warm potato salad, German-style! Slices of boiled potato are tossed in a warm, tangy-sweet bacon vinaigrette while hot so they absorb the flavour. They're then showered with crispy, golden bacon bits and hit with freshness from dill and green onion. This excellent combination of flavours and textures makes this quite possibly my all-time favourite potato salad!
Course Side
Cuisine German, Western
Keyword German Potato Salad, German potato side, Potato Salad
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Calories 299cal
Author Nagi

Ingredients

  • 1 kg / 1 lb baby red potatoes or other small waxy potatoes (Note 1)
  • 2 tsp salt
  • 100g / 3oz streaky bacon , chopped into 2cm x 4mm (0.8 x 0.15") lardons
  • 1/4 red onion , sliced
  • 1/4 cup canola oil (or grapeseed)
  • 1/3 cup apple cider vinegar
  • 2 tbsp white sugar
  • 2 green onions , finely sliced
  • 3 tbsp fresh dill , finely chopped (sub parsley)

Instructions

Cook potato:

  • Boil potatoes: Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre (they will continue cooking as they cool, you don't want to overcook them so they hold their shape).
  • Slice: Drain and set aside to cool slightly, then slice into rounds about 0.7cm / ¼" thick.

Make salad:

  • Cook bacon: Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. As the bacon heats up, the fat will start to melt. Turn the heat up to medium-high and cook the bacon until it starts to turn golden – about 3 minutes.
  • Cook onion: Turn heat down to medium. Add the red onion slices and cook 3 minutes or until the onion is soft.
  • Add vinegar and sugar: Add the cider vinegar and sugar, bring to a simmer, scraping the base of the pan to dissolve all the golden bits stuck to the pan into the liquid.
  • Add oil: Add the oil, and simmer for 2 minutes longer. The dressing is now ready.
  • Toss potato through: Add potatoes and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated in the dressing and absorb some of the dressing.
  • Check for salt: Taste and add more salt if you want (the bacon already should add enough).

Assemble salad:

  • Layer potatoes: Pile about 1/4 of the potato on to a platter or in a bowl. Sprinkle with 1/4 of the green onion and dill. Top with another 1/4 of potato, sprinkle with more green onion and dill. Repeat until all used up.
  • Serve! I love it served warm, but it's also terrific at room temperature!

Notes

1. Potato size – Try to get potatoes that are of even size so they cook through at the same time. If they are large you might need to cut some in half to ensure they all cook evenly.
If you can’t get red potatoes, then any waxy potatoes will do.
2. Storage – This potato salad will keep up to 5 days in the fridge. Bring to room temperature or gently warm in the microwave to reheat before serving.
3. Nutrition per serving, assuming 6 servings.

Nutrition

Calories: 299cal | Carbohydrates: 32g | Protein: 9g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1072mg | Potassium: 750mg | Fiber: 4g | Sugar: 6g | Vitamin A: 65IU | Vitamin C: 31mg | Calcium: 26mg | Iron: 1mg

The potato salad family

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The post German Potato Salad appeared first on RecipeTin Eats.

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