Chicken Mushroom Fettuccine Recipe

Creamy, savory, and packed with hearty flavors, Chicken Mushroom Fettuccine is a timeless classic that never fails to impress. This dish brings together tender chicken, earthy mushrooms, and silky fettuccine pasta, all coated in a luscious, garlic-infused cream sauce. Perfect for both busy weeknights and elegant dinners, this recipe is a versatile crowd-pleaser that balances comfort and sophistication.

Why You’ll Love This Recipe

1. Rich and Creamy: Indulge in a velvety cream sauce that’s decadent yet simple to make.
2. Comfort Food Favorite: A cozy, satisfying dish that feels like a warm hug.
3. Customizable: Swap out ingredients or add extras like spinach or bacon for variety.
4. One-Pan Sauce: Minimal cleanup makes this recipe even more appealing.

Step-by-Step Instructions

Step 1: Cook the Fettuccine

1. Boil the Pasta:
   • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.
2. Reserve Pasta Water:
   • Before draining the pasta, reserve 1 cup of pasta water. This starchy liquid can help adjust the sauce consistency later.
3. Drain and Set Aside:
   • Drain the pasta and set it aside, tossing lightly with olive oil to prevent sticking.

Step 2: Prepare the Chicken

1. Season the Chicken:
   • In a bowl, toss the chicken strips with garlic powder, onion powder, Italian seasoning, salt, and pepper.
2. Sear the Chicken:
   • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.

Step 3: Sauté the Vegetables

1. Melt Butter and Add Olive Oil:
   • In the same skillet, melt 3 tablespoons of butter with 2 tablespoons of olive oil.
2. Cook Onions and Garlic:
   • Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add Mushrooms:
   • Toss in the sliced mushrooms and sprinkle with thyme. Sauté for 5–7 minutes until the mushrooms are tender and browned.

Step 4: Make the Sauce

1. Deglaze with Chicken Broth:
   • Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
2. Add Cream and Parmesan:
   • Stir in the heavy cream and grated Parmesan cheese. Reduce the heat to low and let the sauce simmer gently, stirring occasionally, until thickened, about 5 minutes.
3. Season to Taste:
   • Adjust seasoning with salt and pepper as needed.

Step 5: Combine and Serve

1. Add Chicken and Pasta:
   • Return the cooked chicken to the skillet, along with the drained fettuccine. Toss to coat everything in the creamy sauce.
2. Adjust Consistency:
   • If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
3. Garnish and Serve:
   • Sprinkle with chopped parsley and extra Parmesan cheese before serving.

Serving Suggestions

1. Bread Pairing:
   • Serve with garlic bread or a crusty baguette to soak up the creamy sauce.
2. Salad Complement:
   • Pair with a fresh Caesar salad or a mixed greens salad with vinaigrette for a balanced meal.
3. Vegetable Side:
   • Roasted broccoli, asparagus, or green beans make excellent side dishes.

Tips for the Best Chicken Mushroom Fettuccine

1. Cook Pasta Al Dente:
   • Slightly undercook the pasta as it will continue to cook when mixed with the hot sauce.
2. Use Fresh Ingredients:
   • Fresh garlic, Parmesan, and mushrooms enhance the flavor significantly.
3. Deglaze the Pan:
   • Always scrape the skillet after cooking chicken to capture the flavorful browned bits.
4. Don’t Rush the Sauce:
   • Let the sauce simmer gently to develop a rich, creamy texture.
5. Customize the Dish:
   • Add spinach, sun-dried tomatoes, or a splash of white wine for extra depth.

Variations

1. Shrimp Instead of Chicken:
   • Swap chicken for shrimp for a seafood twist. Sear shrimp for 2–3 minutes per side before adding them to the sauce.
2. Vegetarian Version:
   • Skip the chicken and double the mushrooms. Use vegetable broth instead of chicken broth.
3. Spicy Kick:
   • Add red pepper flakes or a dash of cayenne for a touch of heat.
4. Herb Variations:
   • Try adding fresh basil, oregano, or parsley to the sauce for a herbaceous flavor.

Frequently Asked Questions

Q: Can I use other types of pasta?
A: Yes! Penne, linguine, or tagliatelle work well if you don’t have fettuccine on hand.

Q: What mushrooms work best?
A: Cremini or button mushrooms are great, but shiitake or oyster mushrooms add a gourmet touch.

Q: Can I make this dish lighter?
A: Substitute heavy cream with half-and-half or a mix of milk and Greek yogurt for a lighter version.

Conclusion

Chicken Mushroom Fettuccine is the ultimate comfort food that combines creamy textures, bold flavors, and hearty ingredients. This recipe is easy enough for a weeknight dinner yet sophisticated enough to serve at a dinner party. With its customizable nature, you can make it your own while keeping the essence of the dish intact.

Yield: 4

Chicken Mushroom Fettuccine Recipe

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Creamy, savory, and packed with hearty flavors, Chicken Mushroom Fettuccine is a timeless classic that never fails to impress. This dish brings together tender chicken, earthy mushrooms, and silky fettuccine pasta, all coated in a luscious, garlic-infused cream sauce. Perfect for both busy weeknights and elegant dinners, this recipe is a versatile crowd-pleaser that balances comfort and sophistication.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• For the Chicken and Mushrooms:
• 2 large chicken breasts, thinly sliced
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups mushrooms, sliced (e.g., cremini or white button)
• 3 cloves garlic, minced
• For the Sauce:
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ cup chicken broth
• ½ teaspoon dried Italian seasoning
• Salt and black pepper, to taste
• For the Pasta:
• 12 ounces fettuccine pasta
• Salt, for pasta water
• Garnish:
• Fresh parsley, chopped
• Extra Parmesan cheese

Instructions

1. Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Prepare the Chicken:

1. Season the chicken slices with garlic powder, onion powder, paprika, salt, and pepper.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3. Cook the chicken for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

3. Sauté the Mushrooms:

1. In the same skillet, add the remaining olive oil and butter.
2. Sauté the mushrooms for 5-7 minutes, or until golden and softened.
3. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

4. Make the Sauce:

1. Reduce the heat to medium and add the heavy cream and chicken broth to the skillet. Stir to combine.
2. Sprinkle in the Italian seasoning and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
3. Season with salt and pepper to taste.

5. Combine Everything:

1. Return the cooked chicken to the skillet along with the drained pasta.
2. Toss everything together until the pasta is fully coated in the sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

6. Serve:

1. Plate the Chicken Mushroom Fettuccine and garnish with chopped parsley and extra Parmesan cheese.
2. Serve immediately and enjoy

Notes

For extra flavor, you can deglaze the pan with a splash of white wine before adding the cream.

Feel free to substitute heavy cream with half-and-half for a lighter version.