ONE-POT CHICKEN AND MUSHROOM FETTUCCINE ALFREDO

INGREDIENTS

• ½ white onion, diced
• 2 cups cooked chicken, diced
• 2 tablespoons unsalted butter
• 1 large fresh basil leaf, thinly sliced
• 1½ cups heavy cream
• 2½ cups chicken stock
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 4 ounces cremini mushrooms, thinly sliced
• 16 ounces fettuccini noodles
• parmesan cheese, for garnish

 

INSTRUCTIONS

1. Place the onions, chicken, butter, basil, heavy cream, chicken stock, salt, pepper, garlic, mushrooms, and fettuccini noodles in a 6-quart dutch oven.
2. Simmer over medium heat for 15-20 minutes or until the pasta is al dente.
3. Serve with parmesan cheese.