Creamy Chicken & Mushroom Fettuccine in 40 Minutes
Creamy Chicken & Mushroom Fettuccine in 40 Minutes – tender chicken and golden mushrooms swirl in a rich Parmesan cream sauce over al dente fettuccine
Ingredients
- 1.5 kg chicken breasts
- 300 g fresh mushrooms sliced
- 3 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 medium onion diced
- 1 tsp dried thyme
- 1 cup heavy cream
- ¾ cup chicken broth
- 1 tbsp Dijon mustard
- ½ cup grated Parmesan cheese
- 1 tbsp cornstarch optional
- 1 lb fettuccine pasta
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- 1. Boil salted water in a large pot. Pat chicken dry and pound to even thickness. Season with salt, pepper, and thyme.
- 2. Heat 1 tbsp butter and 1 tbsp oil in a skillet. Cook mushrooms until golden (4-5 minutes). Set aside.
- 3. Add fettuccine to boiling water. Cook 10-12 minutes until al dente.
- 4. Add remaining butter and oil to skillet. Sear chicken 5-6 minutes per side until golden and cooked through. Rest for 2 minutes, then slice.
- 5. In same skillet, cook onion until soft, add garlic for 30 seconds. Scrape up brown bits from pan.
- 6. Add chicken broth, heavy cream, mustard, and thyme. Simmer 2-3 minutes. Stir in cornstarch if desired. Season to taste.
- 7. Add chicken, mushrooms, and drained pasta to sauce. Toss to coat. Stir in Parmesan. Add pasta water if needed for consistency.
- 8. Serve hot, garnished with fresh parsley and extra Parmesan.