Creamy Mushroom Chicken Fettuccine – Recipe
Description
This dish is the ultimate comfort food: tender chicken breast cooked to perfection, sautéed mushrooms, and a velvety garlic cream sauce tossed with fettuccine. Perfect for cozy weeknight dinners or an elegant weekend meal, it’s rich, flavorful, and surprisingly easy to make. The creamy sauce clings to every strand of pasta, while a sprinkle of fresh parsley adds brightness.
Prep and Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Chicken
2 large boneless, skinless chicken breasts (~1 lb / 450g)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp olive oil
For the Mushroom Cream Sauces
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
10 oz (280g) cremini or button mushrooms, sliced
½ cup dry white wine (optional, or substitute with chicken broth)
1 ½ cups heavy cream
½ cup chicken broth
¼ tsp nutmeg (optional, adds depth)
Salt and black pepper, to taste
½ cup grated Parmesan cheese
2 tsp fresh thyme leaves (or ½ tsp dried thyme)
2 tbsp chopped fresh parsley
For the Pasta
12 oz (340g) fettuccine pasta
Salted water for boiling
Instructions
1. Prepare the Chicken
Pat chicken breasts dry.
Season both sides with salt, black pepper, garlic powder, and paprika.
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Cook chicken breasts for 5–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
Remove from skillet and let rest for 5 minutes. Slice into thin strips or bite-sized pieces.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook fettuccine according to package instructions until al dente.
Reserve ½ cup pasta water, then drain the pasta.
3. Make the Mushroom Cream Sauce
In the same skillet used for chicken, add butter and 1 tbsp olive oil over medium heat.
Add onions and cook until translucent, ~3 minutes.
Add garlic and sauté for 30 seconds until fragrant.
Add mushrooms and cook until golden brown and their liquid evaporates, ~6–8 minutes.
Deglaze the pan with white wine (or chicken broth) and let it reduce by half, ~2–3 minutes.
Stir in heavy cream, chicken broth, nutmeg, salt, and pepper. Simmer for 3–5 minutes until slightly thickened.
Add Parmesan cheese and thyme; stir until melted and incorporated.
4. Combine Everything
Add cooked chicken slices and drained fettuccine to the sauce.
Toss gently to coat pasta and chicken evenly in the sauce.
If sauce is too thick, add a splash of reserved pasta water to loosen it.
Sprinkle chopped parsley over the top for freshness.
Serving Suggestions
Serve immediately with extra grated Parmesan.
Pair with a simple green salad and crusty bread for a full meal.
Frequently Asked Questions (FAQs)
Q: Can I use another pasta?
A: Yes, tagliatelle or linguine also work well.
Q: Can I make this ahead of time?
A: You can prepare the sauce and chicken in advance, but toss with pasta just before serving to avoid sogginess.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Bone-in or boneless thighs add more flavor and stay juicy. Adjust cooking time as needed.
Q: Can I make it lighter?
A: Substitute heavy cream with half-and-half or use a mixture of milk and Greek yogurt for a lighter version.
Q: Can this be frozen?
A: Cream-based pasta dishes do not freeze well; the sauce may separate. It’s best enjoyed fresh.
Nutritional Information (Per Serving, Approximate)
Calories: 640 kcal
Protein: 36g
Carbohydrates: 50g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 120mg
Sodium: 680mg
Fiber: 3g
Sugar: 4g