One-Pot Fettuccine Alfredo ~ Easy 4 Ingredient Dinner

Looking for a delicious dinner that requires minimal effort and cleanup? This one-pot fettuccine alfredo is the answer!

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With just four simple ingredients and the Ninja Possible Cooker Pro OR a large pot, you can create a creamy, restaurant-quality pasta dish that will impress your whole family. This authentic Italian pasta alfredo comes together in under 30 minutes and is perfect for busy weeknights when you need a satisfying meal without the fuss.

Pair it with Italian Bread and a side salad for a complete meal.

Suggested Kitchen Tools for Fettuccine Alfredo

• Ninja Possible Cooker Pro or a large pot or skillet with a lid
• Food processor with shredding blade or other type of grater
• Tongs for tossing pasta
• Measuring cups

Ingredients & Substitutions

This recipe uses only 4 ingredients as the base for the dish and you can add various ingredients to make the type of fettuccine alfredo you love.

You can add shrimp for a shrimp alfredo, or chicken for chicken alfredo. Finish the alfredo with cracked black pepper for a version of Cacio e Pepe.

There are many ways to customize this recipe so get creative and make it yours!

Pasta

• Used in this Recipe: Dried Fettuccine Noodles
• What it does in this recipe: Provides the perfect texture and releases starch into the cooking water to help create the creamy sauce
• Substitutions: Other long pasta varieties like spaghetti will work, but cooking times and liquid amounts will vary. Short pastas can also be used with adjusted timing. Here are my suggested liquid and cooking times based on various pasta shapes and sizes.

Parmesan Cheese

• Used in this Recipe: Freshly grated parmesan cheese
• What it does in this recipe: Melts to form the base of the alfredo sauce without needing heavy cream
• Substitutions: You can use Italian blends of shredded cheeses if desired, but the flavor and texture of the sauce will be different. You may also find you need to add some cream and/or create a roux when using other cheeses.

Parmesan Reggiano is the most common cheese to use in an authentic fettuccine alfredo, however I find it to be a just a bit strong and opt to use a less aged parmesan cheese. They type of cheese you use is completely up to you; here are some basic differences between Parmesan Reggiano and a generic parmesan cheese:

Recipe Recommendation: For the one-pot fettuccine alfredo recipe, regular grocery store parmesan cheese works wonderfully if you prefer a milder, creamier sauce. The authentic Parmigiano Reggiano might be "a little bit too sharp" for this particular dish, especially since you want the buttery qualities to shine through in a simple alfredo sauce.

Butter & Salt

• Used in this Recipe: Salted Butter and Fine Grind Sea Salt.
• What it does in this recipe: The butter combines with pasta water and cheese to create a silky texture and adds richness that cuts through the sharpness of the parmesan cheese. The salt seasons the pasta.
• Substitutions: Can use unsalted butter if preferred, but you may need to add additional salt to taste. I don't recommend using butter alternatives in this recipe.

Liquid

• Used in this Recipe: Water
• What it does in this recipe: Cooks the pasta and combines with the starch of the pasta to create the sauce.
• Substitutions: For added flavor, you could use chicken broth or chicken stock, or vegetable broth.

Suggested Cooking Times and Liquid Amounts for Making Fettuccine Alfredo in different quantities

*Note: Although a 2-pound recipe would mathematically use 16 ounces of cheese, testing showed that 12 ounces provides the optimal creamy texture without excess.

How to Make One-Pot Fettuccine Alfredo

Mise En Place or prep for recipe

This recipe is so incredibly easy that the only prep is to grate the parmesan cheese. I usually do this while the pasta is cooking, but it can be done up to a day ahead of time.

Grate the Cheese

Grating the cheese is one of the most important steps in the recipe and when using a food processor it isn't just a one-stop process of grating the parmesan, it is a two step process of grating and then chopping the cheese into almost a powder form.

Alternatively, you could use a hand held grater that has an area on it for a very fine shred. Box graters usually have the option.

The size of the shred does matter and, if it is too big, you can end up with a clumpy and stringy sauce. Take the time and grate the cheese correctly for the best results.

I run the cheese (rind and all) through the fine grating blade on my food processor and then switch over to the chopping blade and use the pulse button to finely chop the shreds until I end up with a cheese that resembles panko or bread crumbs.

Once the cheese is grated, set it aside until needed.

Boil the Pasta

You can absolutely boil the pasta in a large pot of water on the stove and then drain it before adding the butter and cheese, but I find it easier to use a precise amount of liquid to boil the pasta in so I don't have to drain it!

The Ninja Foodi Possible Cooker is the appliance I use in this recipe because I love the size and shape of the pot and I don't have to break the pasta!

Depending on the size and shape of your pot, you may have to trim the ends of the pasta or break it in half to fit, but the process for criss crossing is the same.

Criss crossing the pasta is important in this recipe because it reduces the amount of clumping of the pasta and helps it cook evenly. This is the most hands-off way of cooking the pasta.

You can also bring the liquid to a boil and then add the pasta if desired. Your timing may change a bit.

• Criss cross the pasta in the bottom of the pot

• Add the salt and water
• Gently press the pasta under the water as much as possible
• Put the lid on the pot

• Select the high sear/sauté on the Possible Cooker or medium high if using a pot on the stove
• Put the lid on the pot
• Let the Possible Cooker go through the preheat process which takes about 5 minutes and then allow it to cook another 7 minutes
• Remove the lid and stir the pasta, put the lid back on
• Cook the pasta to just under al dente. I found this took 14-15 minutes in the Possible Cooker (preheat time not included)

Pro Tip

Sometimes when cooking pasta (on the stove or in the Possible Cooker), the starch thickens the water just enough to produce a lot of "steam bubbles" that can rise quickly in the pot and cause a boil over.

If you see this happening, simply vent the lid a little more by turning it on the pot and this will reduce the resistence in the pot and the "steam bubbles" will dissipate.

Once the bubbles subside, put the lid on correctly so you don't lose too much liquid from evaporation.

• After 14 minutes of cook time (not including the preheat time), check the pasta for doneness. Keep in mind the pasta will continue to cook a bit more while adding the remaining ingredients. If the pasta is not done to your liking, then cook it longer
• You should have about ½ cup of pasta water left in the pot. If there is a cup or more, you will want to drain it. If there is less than ½ cup, don't worry about it, you can add some hot water if needed

Add the Butter & Cheese

• When the pasta is done, turn the stove to the lowest heat setting or turn the Ninja Possible Cooker off and switch it to "keep warm"
• Add the butter and toss the pasta to melt the butter

• Add ONE handful of cheese at a time and toss to combine
  • Adding too much cheese at once will change the way it melts and can cause clumping

• Continue adding the cheese and tossing the pasta until all the cheese and butter has melted and you have a nice creamy sauce.
  • If you feel like your sauce is too thick, add a few tablespoons of HOT water.
  • If the sauce is too thin, let it sit on keep on warm for a few extra minutes.

Finishing Touches

Garnish with fresh or dried parsley if desired or use fresh cracked black pepper on top.

Serve & Enjoy!

Adding Raw or Cooked Chicken to Fettuccine Alfredo

Adding Raw Chicken to One-Pot Fettuccine Alfredo

To incorporate raw chicken into this one-pot fettuccine alfredo recipe, you'll need to modify the process slightly. Here's the best approach:

When to Add Raw Chicken

Add the raw chicken at the beginning of the cooking process, before the pasta starts to boil. This ensures the chicken cooks thoroughly while infusing flavor into the pasta water.

1. Prepare the chicken: Cut 1 pound of boneless, skinless chicken breasts or thighs into thin, bite-sized pieces (about ½-inch strips). Thinner pieces are important for proper cooking time.
2. Season the chicken: Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Optionally add ½ teaspoon of Italian seasoning.
3. Start cooking: Add the chicken pieces to the cold pot first, before any other ingredients.
4. Layer pasta: Then add the water, salt, and arrange the fettuccine in the crisscross pattern on top of the chicken as described in the original recipe.
5. Cook: Cook according to the original recipe's timing (about 15 minutes for 1 pound of pasta on high heat/sear-sauté function).
6. Check for doneness: At the 7-minute mark when you toss the pasta, check that the chicken pieces are cooking properly. They should be turning opaque.
7. Complete the recipe: When the pasta is al dente, check that the chicken has reached 165°F internal temperature. Then proceed with adding the butter and cheese as in the original recipe.

Important Safety Notes:

• Using thin-cut chicken pieces is important to ensure they cook in the same time as the pasta
• If using larger chicken pieces, consider pre-searing them for 2-3 minutes first
• Always verify chicken is fully cooked to 165°F before serving
• The chicken will continue to cook slightly when you add the butter and cheese
• The chicken will give off juices and increase the liquid amount slightly, but this should not affect the recipe.
• You may notice some residue from the cooking chicken in the pasta water, but this will not affect the flavor of the dish.

Adding Cooked Chicken to One-Pot Fettuccine Alfredo

For incorporating pre-cooked chicken into this one-pot fettuccine alfredo recipe, the timing is different from raw chicken:

When to Add Cooked Chicken

Add cooked chicken after the pasta is fully cooked and just before adding the cheese. This is the ideal time because:

• The chicken will warm through without overcooking
• It won't interfere with the pasta cooking process
• The chicken will integrate with the sauce as it forms

Instructions

1. Cook the pasta: Follow the original recipe through the pasta cooking stage (about 15 minutes until al dente).
2. Turn off heat: When pasta is al dente, turn off the heat or switch to "keep warm" as directed in the original recipe.
3. Add butter: Add the stick of butter and toss until it begins to melt.
4. Add chicken: Add 1-2 cups of cooked, chopped or shredded chicken to the pot and gently toss to combine with the buttery pasta. Allow it to warm for about 30 seconds.
5. Add cheese: Proceed with adding the processed parmesan cheese gradually as described in the original recipe.
6. Final toss: Gently toss everything together to ensure the chicken is well distributed and heated through.

Tips for Using Cooked Chicken:

• Warm refrigerated chicken to room temperature before adding if possible
• Shredded rotisserie chicken works perfectly for this recipe
• If using cold leftover chicken, you may need to let it warm in the pasta mixture slightly longer
• Consider adding an extra tablespoon of butter if adding a large amount of chicken

Adding Shrimp to Fettuccine Alfredo

For Thawed & Peeled Shrimp

Add thawed peeled shrimp after the pasta is fully cooked, right after adding the butter and before adding the cheese. This timing is perfect because:

1. Thawed shrimp cook extremely quickly (1-2 minutes)
2. The residual heat from the pasta will cook the shrimp perfectly
3. The shrimp won't get overcooked and rubbery

Detailed Steps:

1. Cook pasta until al dente (about 15 minutes)
2. Turn off heat or switch to "keep warm"
3. Add butter and stir until it starts melting
4. Immediately add the thawed peeled shrimp
5. Gently stir for about 1 minute until shrimp begin turning pink and opaque
6. Proceed with adding the cheese in small handfuls as in the original recipe

For Frozen Peeled Shrimp

Add frozen peeled shrimp when there are 5 minutes left in the pasta cooking time. This allows:

1. Enough time for the frozen shrimp to thaw and cook through
2. The shrimp to cook without becoming rubbery
3. Flavor integration with the pasta water

Detailed Steps:

1. Begin cooking the pasta as directed
2. At the 10-minute mark (assuming 15 minutes total cooking time), add the frozen shrimp directly to the boiling mixture
3. Continue cooking for the remaining 5 minutes
4. Check that pasta is al dente and shrimp are pink and opaque
5. Turn off heat and proceed with adding butter and cheese as directed

Important Tips:

• Medium-sized shrimp (26-30 count) work best for this recipe
• For jumbo shrimp, add 1-2 minutes earlier than indicated
• Ensure shrimp reach an internal temperature of 145°F
• Consider adding a splash of lemon juice after cooking for brighter flavor with the shrimp

How to Make Fettuccine Alfredo using Pressure Cook Method

Ninja Foodi Pressure Cooker & Air Crisper or Instant Pot Directions

Converting this stovetop one-pot fettuccine alfredo to a pressure cooker method requires some adjustments to ensure you get that same creamy, delicious result. Here's a detailed guide for making this recipe in an electric pressure cooker like an Instant Pot:

Ingredients (for 1 pound pasta)

• 1 pound dried fettuccine pasta
• 4 cups water (reduced from 5 cups due to less evaporation in pressure cooking)
• 1 teaspoon fine sea salt or kosher salt
• 8 tablespoons (1 stick) butter, cut into pieces
• 8 ounces parmesan cheese, processed as described in original recipe

Preparation

1. Process the cheese: Follow the original recipe's method - shred 8 ounces of block parmesan cheese in a food processor, then pulse until it reaches a fine, breadcrumb-like consistency.
2. Break the pasta: Unlike the stovetop method, you'll need to break the fettuccine noodles in half to fit properly in the pressure cooker pot OR, you can just break off the ends so they fit and can be criss crossed in the pot.

Pressure Cooking

1. Layer the pasta: Add 4 cups of cold water to the pressure cooker pot. Break the fettuccine in half and add to the pot in criss-cross layers (similar to the original recipe). This prevents clumping.
2. Add salt: Sprinkle 1 teaspoon of salt over the pasta and water.
3. Seal and cook: Close and lock the pressure cooker lid, ensuring the valve is set to "sealing" position. Select Manual/Pressure Cook and set for 4 minutes at high pressure.
   • This is significantly less time than the stovetop method because pressure cooking is more intense.
4. Quick release: When the cooking cycle ends, perform a quick release of pressure. Be careful of the steam.
5. Check pasta: Open the lid and check the pasta. It should be al dente but may need a little more cooking. If it's too firm, select "Sauté" mode on low and cook for 1-2 minutes more, stirring frequently.
6. Add butter: Turn off the pressure cooker or switch to "Keep Warm" mode. Add the butter and stir until they begin to melt.
7. Add cheese gradually: Just like in the original recipe, add the processed parmesan cheese a handful at a time, stirring thoroughly between additions to ensure smooth melting.
8. Adjust consistency: If the sauce is too thick, add a splash of hot water (1-2 tablespoons at a time). If too thin, let it sit on "Keep Warm" for a few minutes, stirring occasionally.

Storage & Reheating Instructions

How to Store Leftover Fettuccine Alfredo

I recommend only making enough fettuccine alfredo to serve immediately because the authentic version does not reheat that well.

If you do have leftovers, here are some recommendations for storage and reheating.

• Refrigeration: If you have leftover fettuccine alfredo, store it in an airtight container in the refrigerator for up to 2 days.
• Reheating: When reheating, add a splash of milk or cream and a little extra parmesan cheese to help restore the creamy texture. Warm on low heat, stirring frequently to prevent the sauce from separating.
• Freezing: Not recommended as the sauce will separate and the pasta texture will become mushy when thawed.

More One-Pot Pasta Recipes

When it comes to easy dinners, it is hard to beat one-pot pasta dinners. Here are some family favorites!

One-Pot Fettuccine Alfredo

Recipe By: Louise

Only 4 ingredients and one pot needed for this authentic fettuccine alfredo that is ready in under 30 minutes.

5 from 3 votes

Difficulty Level : Easy

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Italian

Servings 6

Calories 574 kcal

Equipment

• Ninja Foodi Possible Cooker Pro Or Large Pot on the stove

I'm cooking! Turn this on when cooking to prevent your screen from going dark

Ingredients

US CustomaryMetric

• 8 ounces parmesan cheese block of cheese, not pre shredded
• 1 pound dry fettuccine pasta
• ½ teaspoon fine grind sea salt or kosher salt
• 5 cups water
• ½ cup butter salted or unsalted (4 ounces)

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Instructions

 

• Shred the cheese using the fine shredding blade of a food processor and then switch to the chopping blade and quickly press the pulse function a few times. The cheese should feel like bread crumbs or panko.

  You can also use a hand held fine grater and grate the cheese by hand.
  8 ounces parmesan cheese
• In the bottom of the NInja Foodi Possible Cooker Pro or any large pot, criss cross the fettuccine pasta which will reduce clumping and allow it to cook more evenly.
  1 pound dry fettuccine pasta
• Add the salt and water and gently press the pasta under the water as much as possible.
  ½ teaspoon fine grind sea salt or kosher salt, 5 cups water
• Possible Cooker: Turn the Possible Cooker on high sear sauté, put the lid on and press start. Allow the pot to go through the preheat time (about 5 minutes) and then the display will begin to count up. Toss the pasta when the display reads 7 minutes and check for doneness about about 14 minutes. It takes about 15 minutes (not including the preheat time to cook the pasta.

  Turn the Possible Cooker off and switch to "keep warm" once the pasta is cooked to just under al dente. Remove the lid.

  Pot on Stove: Turn the heat on medium high and cover the pot. Cook for about 18-20 minutes or until the pasta is just under al dente.

  Remove the lid to the pot on the stove and turn the heat down to the lowest setting.
• Add the butter and toss the pasta with the butter to melt it.
  ½ cup butter
• Add one handful of the finely grated cheese at a time and toss in between additions. Repeat until off the cheese is used and you have a creamy alfredo sauce.

  Garnish with fresh parsley if desired.

  Serve Immediately for best results.

Video

https://youtu.be/xTm6esnOPN4?si=e_tJ5vVcavspU7wu

Notes

Tips: 

• Serve immediately for the best texture and creaminess.
• Add 1-2 Tablespoons of hot water if your sauce isn't creamy enough OR you can add some heavy cream if preferred. 

Adding Chicken

• Add cooked chicken after the pasta is fully cooked and just before adding the cheese.
• Add raw chicken at the beginning of the cooking process, before criss crossing the pasta on top. 

 

Adding Shrimp

• Add frozen peeled shrimp when there are 5 minutes left in the pasta cooking time.
• Add thawed peeled shrimp after the pasta is fully cooked, right after adding the butter and before adding the cheese.

Please see detailed recipe article for more details

 

 

Nutrition

Serving: 1.5cupsCalories: 574kcalCarbohydrates: 55gProtein: 24gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 130mgSodium: 947mgPotassium: 224mgFiber: 2gSugar: 2gVitamin A: 815IUCalcium: 485mgIron: 2mg

Course Dinner

Cuisine Italian

Difficulty Level Easy

Tried this recipe?Let us know how it was!

About the Recipe Author, Louise Long

Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.

She published her first cookbook in the Fall of 2018 and is very interested in writing several more.

Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.

Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.

Ninja Foodi Pressure Cooker & Air Crisper 101

Simply Cooking with Louise

Ninja Woodfire Outdoor Grill & Smoker

Ninja Combi Recipes & Tips

Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.

She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information

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