Table of Contents
🍄 Creamy Chicken & Mushroom Fettuccine
Introduction
Indulge in tender chicken, golden sautéed mushrooms, and silky Alfredo-style sauce wrapped around al dente fettuccine—an elegant dish that’s surprisingly easy to make at home. Perfect for weeknights or impressing guests, this pasta looks stunning (especially on a black plate!), yet comes together in under an hour.
🛒 Ingredients (serves 4–6)
- 1 lb (450 g) fettuccine
- 1 lb (450 g) boneless chicken breast, sliced
- 1 lb (450 g) mushrooms (cremini/Baby Bella or button), sliced YouTube+8YouTube+8YouTube+8
- 2–3 Tbsp olive oil or butter
- 2 cloves garlic, minced
- ½ medium onion, finely chopped (optional) Valentina’s CornerErren’s Kitchen
- ½ cup (1 stick) unsalted butter
- 1½–2 cups heavy cream (or a combination of cream + whole milk) Valentina’s CornerErren’s Kitchen
- 1 Tbsp all-purpose flour (optional thickener, or skip and use pasta water) YouTube
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Optional: Italian seasoning or herbs (thyme, parsley)
- Pasta cooking water, reserved for adjusting sauce consistency YouTube+6YouTube+6YouTube+6
👩🍳 Method
- Cook the pasta
Boil fettuccine in salted water until just al dente. Reserve about ½ cup of pasta water before draining. - Cook the chicken
Season chicken slices with salt, pepper (and paprika or Italian seasoning if desired). In a skillet over medium‑high heat, sauté in oil or butter until golden and cooked through (about 5 min per side). Remove and keep warm. - Sauté the mushrooms (and onion)
In the same pan, add a bit more oil or butter. If using onions, sauté until translucent, then add mushrooms and garlic. Cook over medium‑high heat until mushrooms are golden without overcrowding the pan—this helps caramelize them YouTube. Season lightly with salt. - Make the sauce
Reduce heat to medium-low. Stir in butter until melted. Add minced garlic if not done earlier. Pour in the cream (and milk, if using) and whisk in flour or cook until slightly thickened. Stir in Parmesan cheese until fully melted. Use reserved pasta water, a splash at a time, if the sauce is too thick. - Combine pasta, chicken & sauce
Return chicken to the skillet and stir gently. Add pasta and toss until everything is well coated, adjusting sauce thickness with pasta water. - Finish & serve
Taste and adjust seasoning. Garnish with chopped parsley or extra Parmesan if you like. Serve immediately—presented on a black plate, the creamy white sauce and golden-brown chicken/mushrooms look gorgeous.
💡 Quick Tips
- Don’t rinse mushrooms—clean them with a damp cloth or paper towel to preserve browning quality Erren’s Kitchentheburntbuttertable.com.
- Avoid crowding the pan when cooking mushrooms—they’ll steam instead of browning if packed too tightly dontgobaconmyheart.co.uktheaustralian.com.au.
- Finish with pasta water: the starch helps emulsify and thicken the sauce naturally recipetineats.comdontgobaconmyheart.co.uk.
- Fresh grated Parmesan is key—pre-shredded cheese can lead to grainy sauce Erren’s Kitchendontgobaconmyheart.co.uk.
📋 Quick At‑A‑Glance Summary
| Step | Action | Time |
|---|---|---|
| Boil pasta | Al dente; reserve water | ~10 min |
| Cook chicken | Seasoned; sauté until golden | ~10 min |
| Sauté vegetables | Mushrooms (±onions) until caramelized | ~5–6 min |
| Make sauce | Cream, butter, Parmesan (with thickener) | ~5 min |
| Combine & serve | Toss pasta, chicken, sauce | ~2–3 min |
Total time: ~35–45 minutes
Final Thoughts
This dish strikes a beautiful balance: rich, creamy, flavorful, yet approachable. Whether for a cozy dinner or a special gathering, it’s a crowd pleaser. Present it on a dark plate to make the colors pop—creamy sauce, golden mushrooms, juicy chicken, a sprinkle of green parsley.
Enjoy cooking, and let me know if you’d like variations or serving suggestions!
Try this today also:
Creamy Chicken Pasta
