One Pot Creamy Mushroom Pasta

This is the kind of pasta I make when I’m craving something extra creamy and cheesy, but I still want dinner to be easy. I use a full pound of mushrooms so there are plenty in every bite, then add garlic and red pepper flakes for a little kick. The fettuccine cooks right in the same pot and soaks up all that savory flavor along the way.

I cook the fettuccine right in the chicken broth so there’s no separate pot of water and no draining. Then I add heavy cream and freshly grated Parmesan at the end to make it extra creamy. I especially love the little bit of heat from the red pepper flakes with all that cream and Parmesan. And really, I’ll take any excuse to make a creamy pasta that only leaves me with one pot to wash.

Ingredient Notes

• Olive Oil: I use regular olive oil here, but extra virgin works too.
• Mushrooms: I like cremini or baby bella mushrooms for this one, but white button mushrooms work too. You can buy them pre-sliced to save yourself some prep.
• Garlic: Freshly minced is my go-to. If you need to use garlic powder, substitute 1 teaspoon garlic powder for the 1 tablespoon minced garlic.
• Crushed Red Pepper Flakes: I use 1/2 teaspoon for a little background heat. Bump it up to 1 teaspoon if you like things spicy.
• Chicken Broth: I recommend low-sodium chicken broth so you have more control over the salt. Vegetable broth can be substituted in the same amount.
• Salt: Start with the 1 teaspoon called for since the broth and Parmesan both bring their own saltiness. You can always add more at the end.
• Fettuccine: Regular dried fettuccine works best here. You can break the noodles in half if needed to get them submerged in the broth.
• Heavy Cream: You’ll want heavy cream for this one. I wouldn’t swap it for milk since it won’t give you the same creamy finish.
• Parmesan Cheese: Freshly grated Parmesan is worth it here. It melts much more smoothly than the pre-shredded stuff and gives you a creamier sauce.

Mushroom Options

I usually go for cremini or baby bella mushrooms, but regular white button mushrooms work great too. You can even use a mix of both if you want to switch things up.

And yes, you can absolutely buy your mushrooms already sliced. I’m always happy to take an easy shortcut when it doesn’t sacrifice flavor, and this is definitely one of them.

Adding Protein

If you want to add some protein, chicken is an easy option. Cut 1 pound boneless skinless chicken breasts or thighs into bite-sized pieces and season lightly with salt and pepper. Cook the chicken in the olive oil first until cooked through, then remove it from the pot and set it aside. Add it back in at the end with the Parmesan.

You could also use 2 cups cooked shredded chicken and simply stir it in during the last few minutes of cooking so it has enough time to heat through. Rotisserie chicken is great for this and can save you some money because it’s often sold for less per pound than other chicken.

Adjusting the Heat

I use just 1/2 teaspoon crushed red pepper flakes because it gives you just a little heat without making the pasta super spicy. It’s a nice balance with all that heavy cream and Parmesan.

If you like things spicy, go ahead and use the full 1 teaspoon. If you’re cooking for someone who doesn’t do spice at all, you can leave the red pepper flakes out completely.

Getting the Sauce Consistency Right

Don’t worry if there’s still some liquid in the pot when your pasta is al dente. You actually want some left! Once you turn off the heat and stir in the Parmesan, it’ll melt right into that liquid to create the creamy sauce. The sauce will also continue to thicken as the pasta sits, so definitely don’t drain it.

If your sauce gets thicker than you’d like, add a splash of chicken broth or heavy cream and stir it in. Start with just a tablespoon or two because a little goes a long way.

Cooking the Pasta in One Pot

Since we’re skipping the separate pot of boiling water, you’ll want to give your pasta a good stir pretty regularly while it cooks. This keeps the noodles from sticking together and, more importantly, keeps them from sticking to the bottom of your pot.

Different brands of pasta can cook a little differently, so use the cooking time as a guide. If your fettuccine needs another minute or two but most of the liquid has already been absorbed, add a splash of chicken broth and keep cooking until the pasta is al dente.

What to Serve With It

This pasta is rich and creamy, so I like to keep the sides pretty simple. Garlic bread is always an obvious choice because you can use it to scoop up any extra sauce. A simple green salad is great if you want something fresh on the side.

For a vegetable, I’d go with roasted broccoli or asparagus. Either one gives you an easy side that works really well with the mushrooms, Parmesan, and cream.