Fettuccini with Chicken and Mushrooms
Indulge in the creamy, comforting flavors of Fettuccini with Chicken and Mushrooms, a perfect pairing of tender pasta, juicy chicken, and earthy baby bella mushrooms. This one-pan wonder features a velvety sauce made from heavy cream, chicken broth, and freshly grated Parmesan cheese, infused with fragrant garlic and Italian seasoning for a burst of flavor in every bite. The al dente fettuccini is tossed to perfection, soaking up the rich, savory sauce, while the golden, seared chicken strips add a hearty, protein-packed touch. With a prep time of just 15 minutes and a total cook time of 25 minutes, this dish is ideal for an elegant weeknight dinner or a cozy gathering. Top with fresh parsley for a pop of color and serve warm for a restaurant-quality meal made right in your kitchen! Keywords: creamy fettuccini, chicken pasta recipe, mushroom pasta, quick dinner idea, rich and creamy sauce.
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 2 pieces boneless, skinless chicken breasts
- 8 oz baby bella mushrooms
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 pieces garlic cloves, minced
- 1.5 cups heavy cream
- 0.5 cups chicken broth
- 1 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini according to package instructions until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken breasts for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken, let it rest for 5 minutes, and slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until golden and tender. Stir occasionally to allow even cooking.
Pour in the chicken broth and heavy cream. Stir and bring the mixture to a gentle simmer.
Add the grated Parmesan cheese to the skillet and stir until fully melted and the sauce is smooth. Season with additional salt and pepper to taste.
Add the cooked fettuccini to the skillet and toss to coat the noodles evenly in the sauce.
Return the sliced chicken to the skillet and gently mix it into the pasta.
Garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 587 mg | 12% | |
*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.
