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One-Pan Mushroom Fettuccine Alfredo

One-Pan Mushroom Fettuccine Alfredo

A lighter, one pot take on the comfort food classic.

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Serves 6

Prep time 5 min.

Cook time 35 min.

Ingredients

  • 2 Tbsp. unsalted butter
  • 1 lb. sliced cremini or white button mushrooms, or a mixture of both
  • 1 carton (32 oz.) College Inn® Chicken Stock
  • 2 1/4 cups 2% milk, plus more as needed
  • 1 lb. uncooked fettuccine or linguine pasta
  • 1 cup grated Parmesan cheese, plus more for serving
  • Freshly ground black pepper
  • Salt, to taste
  • 1 to 2 Tbsp. chopped fresh parsley leaves, optional

Directions

  1. Melt butter in a large pot or Dutch oven over medium-high heat. Stir in mushrooms and cook until browned, about 12 minutes.
  2. Stir in chicken stock and milk; bring to a boil. Add pasta and cook according to package directions, stirring frequently and making sure pasta is submerged in liquid. DO NOT DRAIN.
  3. Remove from heat. Add Parmesan and pepper; toss until cheese is melted. Season to taste with salt. To serve, sprinkle with Parmesan cheese and parsley, if desired.

TIP: To thin sauce, add milk, 1 Tbsp. at a time, until desired consistency.

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