Creamy Chicken & Mushroom Fettuccine
Make creamy chicken and mushroom fettuccine with tender chicken, golden mushrooms, and silky Parmesan sauce. An easy, comforting Italian-American dinner.
Categories: PASTA
Ingredients
- 12 oz (340 g) fettuccine
- 1 lb (450 g) boneless, skinless chicken breast, sliced
- 8 oz (225 g) mushrooms, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- ¾ cup (75 g) freshly grated Parmesan
- ½ cup (120 ml) reserved pasta water, as needed
- ½ tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt, plus pasta water
- 2 tbsp fresh parsley, finely chopped
- Optional: pinch of red pepper flakes
Cooking Instructions
-
01
Cook the pasta: Boil fettuccine in well-salted water until just al dente. Reserve about u00bd cup pasta water, then drain.
-
02
Brown the chicken: Season chicken with salt, pepper and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken for about 4u20136 minutes, turning occasionally, until golden and cooked through. Remove to a plate.
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03
Sautu00e9 the mushrooms: Add butter to the same skillet. Add mushrooms and cook for 5u20137 minutes, letting them brown rather than steam. Add garlic and cook for another 30 seconds.
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04
Make it creamy: Lower the heat to medium. Pour in the heavy cream and stir, scraping up the flavorful browned bits from the skillet. Simmer gently for 2u20133 minutes.
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05
Add Parmesan: Stir in Parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time.
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06
Combine: Return chicken to the skillet and add the drained fettuccine. Toss gently until every strand is coated in the glossy sauce. Add another splash of pasta water if needed.
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07
Finish: Add fresh parsley and a little extra black pepper. Serve immediately with additional Parmesan.
Chef notes
- Brown the mushrooms well: Give them space in the pan and let them develop golden edges for deeper flavor. - Don’t overcook the chicken: Remove it as soon as it’s cooked through so it stays tender and juicy. - Use freshly grated Parmesan: It melts more smoothly and creates a silkier sauce than pre-shredded cheese. - Save the pasta water: A splash helps loosen the sauce while the pasta starch keeps it glossy and emulsified. - Keep the sauce gentle: Avoid a rapid boil once the cream is added to prevent a greasy or separated sauce. - Finish in the pan: Toss the fettuccine with the sauce for a minute or two so every strand becomes thoroughly coated. - Serve immediately: This pasta is at its creamiest and most luxurious while hot.
