Creamy Mushroom Chicken Fettuccine
This Creamy Mushroom Chicken Fettuccine features golden-seared chicken tossed with sautéed mushrooms and silky fettuccine in a luscious garlic herb cream sauce. It’s cozy and indulgent yet balanced with Mediterranean herbs and light cream — the perfect comfort meal made in one pan.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Serves: 3–4
Ingredients
For the Pasta
250g (8 oz) fettuccine pasta
Salt, for boiling water
For the Chicken and Sauce
2 chicken breasts, sliced thinly
2 tbsp olive oil
3 cloves garlic, minced
1 cup mushrooms, sliced (cremini or button)
½ cup low-sodium chicken broth
¾ cup light cream or half-and-half
¼ cup grated Parmesan cheese
½ tsp dried thyme
½ tsp dried basil or oregano
Salt & pepper, to taste
2 tbsp chopped fresh parsley, for garnish
Instructions
1. Cook the Fettuccine
Boil a large pot of salted water.
Cook fettuccine until al dente (about 10 minutes).
Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Chicken
Season chicken with salt, pepper, and a pinch of thyme.
Heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium heat.
Add chicken and cook 4–5 minutes per side until golden and cooked through.
Transfer to a plate and set aside.
3. Saute the Mushrooms
In the same pan, add remaining olive oil and butter.
Add garlic and cook 30 seconds until fragrant.
Add mushrooms and saute 5–6 minutes until golden and tender.
4. Make the Creamy Sauce
Pour in chicken broth and stir, scraping up browned bits from the pan.
Add cream, Parmesan, thyme, basil, salt, and pepper.
Simmer for 3–4 minutes, stirring until smooth and slightly thickened.
5. Combine Everything
Slice the cooked chicken and return it to the pan.
Add cooked fettuccine and toss to coat in the sauce.
If sauce is too thick, add a splash of reserved pasta water until creamy and silky.
6. Serve
Sprinkle with chopped parsley and extra Parmesan.
Serve warm with a squeeze of lemon for brightness.
Tips
For a Mediterranean twist, add spinach or sun-dried tomatoes.
Use whole-wheat or chickpea fettuccine for a healthier version.
Don’t overheat after adding cream — gentle simmering keeps it smooth.
Serving Ideas
Pair with a fresh arugula salad and lemon vinaigrette.
Serve with garlic bread or roasted vegetables for a complete meal.
Frequently Asked Questions
Q: Can I use milk instead of cream?
Yes — mix ¾ cup milk + 1 tsp cornstarch to thicken the sauce slightly.
Q: Can I make it vegetarian?
Absolutely! Skip the chicken and add extra mushrooms or spinach.
Q: How do I reheat leftovers?
Reheat gently in a skillet with a splash of milk or broth to revive the sauce.
Nutritional Information
Calories: ~540
Protein: 35g
Carbs: 45g
Fat: 24g
Fiber: 3g