Chicken and Mushroom Pasta
Indulge in the rich and comforting flavors of this Chicken and Mushroom Pasta, a creamy delight that's perfect for weeknight dinners or special occasions. Juicy, golden-browned chicken breasts combine with tender white mushrooms and garlic, all simmered in a luxurious Parmesan cream sauce infused with chicken broth and Italian seasoning. Tossed with perfectly cooked fettuccine, this dish is finished with a hint of fresh parsley for a bright and aromatic touch. Quick to prepare in just 40 minutes and loaded with flavor, this hearty pasta recipe is sure to become a family favorite. Pair it with a crisp green salad and garlic bread for the ultimate Italian-inspired meal. Perfect keywords: chicken and mushroom pasta, creamy fettuccine recipe, easy pasta dinner.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 250 grams white mushrooms, sliced
- 3 cloves minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh parsley, chopped
- 300 grams fettuccine pasta
- 4 liters water
- 1 tablespoon salt for boiling pasta
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt, then cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Season the chicken breasts on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden and fully cooked. Remove the chicken from the skillet and set aside to rest. Once slightly cooled, slice into thin strips.
In the same skillet, add 2 tablespoons of unsalted butter. Once melted, add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and tender.
Add the minced garlic to the mushrooms and sauté for another 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze any browned bits. Let the broth simmer for 2-3 minutes.
Lower the heat to medium-low and stir in the heavy cream, grated Parmesan cheese, and dried Italian seasoning. Simmer for 2-3 minutes until the sauce thickens slightly.
Add the cooked fettuccine and sliced chicken back into the skillet. Toss to coat the pasta and chicken in the creamy sauce. Use the reserved pasta water to adjust the sauce consistency if needed.
Sprinkle chopped fresh parsley over the pasta before serving. Divide into bowls or plates and enjoy your Chicken and Mushroom Pasta!
Nutrition Facts
Calories |
3154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 10071 mg | 438% | |
| Total Carbohydrate | 233.3 g | 85% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.4 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 784 mg | 60% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
