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One-Pot Portobello Mushroom Chicken Alfredo

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -5


  • 2 tablespoons of olive oil
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 1 pound of baby portobello cremini mushrooms, cut in half
  • 3 cloves of garlic minced
  • 2 tablespoon of butter
  • 1 3/4 cup of low-sodium chicken broth
  • 1 1/2 cups of heavy cream
  • 8 oz of uncooked penne pasta
  • 2 cups 4 oz of freshly shredded parmesan cheese
  • kosher salt and freshly ground pepper to taste
  • 1/2 cup of fresh flat leaf parsley minced


  1. Season chicken breasts with 1/2 teaspoon of salt and freshly ground pepper.
  2. In a large sauté pan over medium high heat, brown chicken pieces in olive oil.
  3. Once browned, remove from pan and set aside. Chicken just needs to be browned, not cooked through as it will continue cooking later.
  4. Add butter to pan and sauté mushroom until tender, about 5 minutes.
  5. Season mushroom with additional 1/2 teaspoon of salt and freshly ground pepper.
  6. Add minced garlic to pan and sauté for additional 1-2 minutes.
  7. Pour in chicken broth and bring to a simmer; use chicken broth to deglaze the pan by scraping up the flavorful brown bits.
  8. Stir in, browned chicken, heavy cream and uncooked pasta.
  9. Once the entire mixture is simmering, cover and reduce heat to low.
  10. Cook covered for 15-18 minutes, just until pasta is tender.
  11. Remove from heat and stir in parmesan cheese and top with fresh parsley.
  12. Alfredo sauce will continue to thicken as it cools.