Chicken and Wild Mushroom Fettuccini
Dive into the perfect blend of earthy flavors and creamy indulgence with this Chicken and Wild Mushroom Fettuccini recipe. Tender slices of pan-seared chicken and golden-brown wild mushrooms—like cremini, shiitake, or chanterelles—are enveloped in a luscious Parmesan cream sauce, creating a dish that’s both elegant and comforting. The al dente fettuccini is tossed into the creamy sauce, ensuring every bite is packed with rich flavor. With a hint of garlic, a splash of chicken broth, and a sprinkle of fresh parsley for brightness, this pasta masterpiece is perfect for a cozy dinner or a special occasion. Ready in just 40 minutes and serving up to four, it's an irresistible meal that will bring restaurant-quality dining straight to your table!
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Recipe Information
Ingredients
- 12 oz Fettuccini pasta
- 2 pieces Chicken breast, boneless and skinless
- 8 oz Wild mushrooms (e.g., cremini, shiitake, or chanterelles)
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 3 pieces Garlic cloves, minced
- 1.5 cups Heavy cream
- 0.5 cup Chicken broth
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with a pinch of salt and pepper on each side.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, and slice it thinly.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the wild mushrooms and sauté for 5-7 minutes until they are golden and slightly crisp. Remove the mushrooms and set them aside.
Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet, along with the minced garlic, and cook for 1-2 minutes until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce thickens slightly.
Add the grated Parmesan cheese, stirring until it melts completely into the sauce. Season the sauce with salt, black pepper, and red pepper flakes, if desired.
Return the cooked mushrooms and sliced chicken into the skillet and toss to coat them in the sauce.
Add the cooked fettuccini pasta to the skillet and gently mix until the pasta is evenly coated with the sauce.
Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 5.9 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1004 mg | 77% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1994 mg | 42% | |
*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.
