Creamy Mushroom Fettuccine with Grilled Chicken and Sauteed Mushrooms

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Creamy Mushroom Fettuccine with Grilled Chicken and Sauteed Mushrooms 

This dish features fettuccine pasta tossed in a creamy garlic-parmesan mushroom sauce, topped with smoky grilled chicken and extra sautéed mushrooms for depth. It’s restaurant-style comfort food that’s easy to make at home.

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Serves: 4

Ingredients

For the grilled chicken:

2 large chicken breasts

1 tbsp olive oil

1 tsp lemon juice

½ tsp dried oregano

½ tsp paprika

Salt & black pepper to taste

For the pasta & sauce:

300g fettuccine (about 10 oz)

2 tbsp olive oil

4 garlic cloves, minced

250g (9 oz) mushrooms, sliced (button, cremini, or mixed)

½ cup chicken broth

1 cup heavy cream

½ cup milk

¾ cup freshly grated parmesan cheese

½ tsp thyme

Salt & black pepper to taste

For garnish:

Extra parmesan

Fresh parsley, chopped

Instructions

1. Grill the chicken

  1. Rub chicken with olive oil, lemon juice, oregano, paprika, salt, and pepper.
  2. Grill over medium-high heat (or pan-sear) for 5–6 minutes per side until golden and cooked through.
  3. Rest for 5 minutes, then slice into strips.

2. Cook the pasta

  1. Boil fettuccine in salted water according to package directions until al dente.
  2. Reserve ½ cup pasta water, then drain.

3. Make the creamy mushroom sauce

  1. In a large skillet, heat butter and olive oil over medium heat.
  2. Add garlic and cook 1 minute until fragrant.
  3. Add mushrooms, season with salt and pepper, and sauté 5–7 minutes until golden and tender.
  4. Pour in chicken broth and let it reduce slightly.
  5. Stir in cream, milk, thyme, and simmer 3–4 minutes until slightly thickened.
  6. Add parmesan and stir until sauce is smooth and creamy.

4. Combine

  1. Add drained fettuccine to the sauce. Toss well, adding a splash of reserved pasta water if needed for silkiness.
  2. Top with sliced grilled chicken and extra sauteed mushrooms.

5. Serve

  • Garnish with parsley and parmesan. Serve warm.
Notes & Tips

Use mixed wild mushrooms (shiitake, oyster, porcini) for deeper flavor.

Add spinach or sun-dried tomatoes for a Mediterranean touch.

If you prefer a stronger garlic kick, roast garlic cloves and mash them into the sauce.

Frequently Asked Questions 

Q: Can I make this ahead?
Yes – but pasta is best fresh. Store sauce, chicken, and pasta separately, then combine when reheating.

Q: Can I make it without cream?
Yes – use evaporated milk or a mix of Greek yogurt and milk for a lighter sauce.

Q: Can I make it vegetarian?
Skip the chicken and add extra mushrooms or roasted veggies.

Nutritional Information 

Calories: ~580 kcal

Protein: 34g

Carbs: 55g

Fat: 24g

Fiber: 4g

 

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