One-Pot Chicken and Mushroom Alfredo

Easy Creamy Chicken and Mushroom Alfredo Served on Blue Plate

One-Pot Chicken and Mushroom Alfredo

Course: Dinner, Main Course, Pasta

Cuisine: International, Italian

Diet: Halal, Low Salt

Keyword: 30 minute dinner, chicken Alfredo, chicken and mushroom Alfredo, chicken and mushroom Alfredo recipe, chicken mushroom Alfredo, fresh tagliatelle alfredo, one pot pasta

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: portions

Calories: 1025kcal

Author: Timea

A creamy, restaurant-quality Chicken and Mushroom Alfredo made in just one pan. By cooking the fresh tagliatelle directly in the milk and cream, you get a velvety sauce and a 30-minute meal with minimal cleanup.

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Metrics - US Customary

Equipment

1 Dutch oven pot
1 knife
1 chopping board
1 bowl
1 grater

Ingredients

For the Prep & Protein

800 g chicken breast fresh free range, cut into equal-sized cubes
2 teaspoon sea salt kosher, for seasoning the meat
1.5 teaspoon ground pepper freshly ground, for seasoning the meat
2 teaspoon marjoram dried, for seasoning the meat
2 tablespoon olive oil extra virgin, for searing

For the Aromatic Base

1 tablespoon butter unsalted
1 piece onion medium size, finely chopped
3 cloves garlic minced
350 g mushrooms white, sliced

For the One-Pot Sauce & Pasta

500 ml milk
300 ml double cream
1 teaspoon sea salt for the sauce
0.5 teaspoon black pepper for the sauce
300 g fresh tagliatelle egg noodles

For the Garnish

50 g parmesan freshly grated
½ bunch parsley finely chopped

Instructions

1. Prep: Cube chicken, slice mushrooms, and chop onion/garlic. Season chicken with 2 teaspoon salt, pepper, and marjoram.
2. Sear: Fry chicken in olive oil for 5 mins until golden. Remove and set aside.
3. Aromatics: Melt butter in the same pan. Sauté onion and garlic until soft (3 mins).
4. Mushrooms: Add mushrooms and sauté for 5 mins until golden.
5. Sauce: Pour in milk, double cream, and remaining seasoning. Bring to a gentle simmer.
6. Pasta: Add fresh tagliatelle directly into the liquid. Simmer for 3–5 mins until tender.
7. Finish: Stir in chicken and Parmesan. Garnish with parsley and serve.

Video

Notes

Fresh vs. Dried Pasta: This recipe is optimized for fresh tagliatelle, which cooks in minutes. If you use dried pasta, you will need to increase the cooking time to about 10 minutes and add an extra 150 ml of milk, as dried pasta absorbs much more liquid.
Chicken Substitutions: You can easily swap the chicken breast for boneless, skinless chicken thighs for a juicier texture. Turkey breast also works perfectly with these quantities.
Mushroom Texture: I recommend peeling the mushrooms and slicing them slightly thick (about 5 mm). This ensures they don't "disappear" into the sauce and maintain a meaty bite.
The Sauce Consistency: If the sauce looks too thick after the pasta has cooked, add a small splash of warm milk to loosen it up before serving. If you prefer it thicker, let it sit for 2 minutes after turning off the heat; the residual heat will thicken the cream and Parmesan beautifully.
Salt Control: Since Parmesan cheese is naturally salty, always taste your sauce before adding the final garnish to ensure it's seasoned exactly to your liking.

Nutrition