Fettuccine with Chicken and Mushrooms in Gorgonzola Cream Sauce
Indulge in the luxurious flavors of this Fettuccine with Chicken and Mushrooms in Gorgonzola Cream Sauce, a restaurant-quality dish you can prepare in the comfort of your own kitchen. Tender fettuccine is coated in a rich, velvety sauce made with savory Gorgonzola cheese, delicately flavored with garlic and sautéed mushrooms for an earthy depth. Juicy slices of golden pan-seared chicken add protein and heartiness, while fresh parsley and optional Parmesan lend a finishing touch of freshness and nuttiness. Perfect for a cozy date night or an elevated weeknight dinner, this recipe brings creamy, cheesy indulgence to your table in under 40 minutes. SEO keywords: "fettuccine with chicken," "mushroom Gorgonzola sauce," "easy pasta recipes," "creamy dinner ideas."
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 pieces Boneless, skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 8 ounces Cremini or white mushrooms, sliced
- 1.5 cups Heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden and cooked through. Remove the chicken from the skillet, allow it to rest for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Once the butter has melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with a pinch of salt and pepper.
Lower the heat to medium-low and pour in the heavy cream. Stir to combine, then let it simmer gently for 3-4 minutes until slightly thickened.
Add the crumbled Gorgonzola cheese to the cream sauce and stir until melted and smooth. If necessary, thin the sauce with a bit of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
Return the sliced chicken to the skillet and stir to coat in the sauce. Add the cooked fettuccine pasta and toss until evenly coated with the creamy sauce.
Garnish with freshly chopped parsley and, if desired, grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
4168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.4 g | 308% | |
| Saturated Fat | 124.8 g | 624% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 5187 mg | 226% | |
| Total Carbohydrate | 267.2 g | 97% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.8 g | ||
| Protein | 205.6 g | 411% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1351 mg | 104% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1921 mg | 41% | |
*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.
