Creamy Chicken and Mushroom Fettuccini
Indulge in the ultimate comfort food with this Creamy Chicken and Mushroom Fettuccini recipe, a perfect harmony of tender pasta, juicy chicken, and savory mushrooms in a luscious Parmesan cream sauce. This easy-to-make dish combines golden-brown chicken breasts, sautéed garlic, and buttery mushrooms with silky fettuccini, all tossed in a rich, velvety sauce that clings to every strand of pasta. Ready in just 35 minutes, it’s ideal for a weeknight dinner or an elegant date-night meal. Garnish with fresh parsley for a pop of color and freshness, and customize the sauce's consistency with reserved pasta water. Packed with flavor, this creamy pasta recipe is guaranteed to delight your taste buds and become a family favorite!
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Recipe Information
Ingredients
- 12 ounces fettuccini pasta
- 2 tablespoons olive oil
- 2 pieces chicken breast, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced (button or cremini)
- 4 cloves garlic, minced
- 1.5 cups heavy cream
- 0.75 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 4 quarts water (for boiling pasta)
- 1 tablespoon salt (for boiling pasta)
Instructions
Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the fettuccini according to package instructions until al dente, then drain and set aside. Reserve 1 cup of pasta water.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and are golden brown.
Add the minced garlic to the mushrooms and sauté for 1 minute, until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese until fully melted and the sauce thickens slightly, about 2-3 minutes.
Slice the rested chicken breasts into thin strips and return them to the skillet. Toss to coat the chicken with the sauce.
Add the cooked fettuccini to the skillet and toss to combine everything evenly. If the sauce is too thick, use reserved pasta water to thin it out to your desired consistency.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve the creamy chicken and mushroom fettuccini hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 10406 mg | 452% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 7.8 g | ||
| Protein | 157.4 g | 315% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 779 mg | 60% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1901 mg | 40% | |
*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.
