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One Pot Mushroom Alfredo

Creamy mushroom alfredo pasta with fettuccine in a glossy cheese sauce.
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This comforting one pot mushroom alfredo is a creamy, garlicky pasta dish that feels like a warm hug. It combines earthy mushrooms with a rich Parmesan sauce, all cooked in a single pot for maximum flavor and minimal cleanup. Perfect for a cozy, satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound fettuccine or linguine
  • 3 tablespoons unsalted butter
  • 1 pound cremini or baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, plus more to taste
  • 3 cups vegetable or chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh parsley

Instructions

  1. In a large, deep skillet or Dutch oven, melt butter over medium-high heat. Add sliced mushrooms and cook without stirring for 3-4 minutes to sear. Then stir and cook until browned and moisture has evaporated, about 5-7 minutes total.
  2. Add minced garlic, dried thyme, salt, and pepper to the mushrooms. Stir and cook for 60 seconds until fragrant.
  3. Break the fettuccine in half and add to the pot. Pour in broth and heavy cream. Gently push pasta down to submerge. Bring to a lively simmer.
  4. Reduce heat to maintain a steady simmer. Cook pasta, stirring occasionally, for 12-15 minutes until al dente and sauce has thickened to coat a spoon.
  5. Remove skillet from heat. Stir in grated Parmesan cheese until melted and sauce is smooth. Taste and adjust seasoning.
  6. Garnish with chopped fresh parsley and extra Parmesan. Serve immediately.

Notes

For a lighter version, use half-and-half or whole milk. Avoid pre-grated Parmesan as it may not melt smoothly. Reheat leftovers gently with a splash of broth or milk to restore creaminess.

Nutrition

Find it online: https://www.stacksipsnack.com/one-pot-mushroom-alfredo/