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Homemade Chicken Mushroom Fettuccine photo

Chicken Mushroom Fettuccine

This Chicken Mushroom Fettuccine is a creamy delight! Packed with flavor and ready in under 30 minutes, it's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 2 teaspoons vegetable or canola oil
  • 8 ounces boneless, skinless chicken breasts
  • 1 cup sliced fresh mushrooms
  • 2 medium garlic cloves minced
  • 2 teaspoons all-purpose flour
  • 1 cup chicken broth
  • ¾ cup evaporated milk
  • 4 tablespoons whipped cream cheese
  • 1 cup freshly grated Parmesan cheese
  • Freshly ground black pepper to taste
  • 2 cups hot cooked fettuccine
  • Chopped fresh Italian parsley for garnish (optional)

Equipment

  • Large Skillet
  • Pot
  • Wooden spoon
  • Measuring cups and spoons
  • Grater

Method
 

Step-by-Step Instructions:
  1. Start by cooking the fettuccine according to the package instructions. Once cooked, drain and set aside, reserving a little pasta water in case you need to loosen the sauce later.
  2. In a large skillet, heat the vegetable or canola oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook for about 6-7 minutes on each side, or until the chicken is cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
  3. In the same skillet, add the sliced mushrooms and sauté for about 4-5 minutes until they are golden and tender. Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.
  4. Sprinkle the flour over the mushrooms and garlic, stirring to combine. Gradually pour in the chicken broth while stirring continuously to create a smooth sauce. Once the broth is incorporated, add the evaporated milk and bring the mixture to a gentle simmer.
  5. Stir in the whipped cream cheese until fully melted and combined. Then, add the freshly grated Parmesan cheese, stirring until the sauce is thick and creamy. Taste and adjust seasoning with freshly ground black pepper.
  6. Add the cooked fettuccine and sliced chicken to the skillet. Toss everything together until the pasta is well-coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  7. Serve your Chicken Mushroom Fettuccine hot, garnished with chopped fresh Italian parsley for a pop of color and freshness. Enjoy!

Notes

  • For gluten-free, substitute regular fettuccine with gluten-free pasta.
  • Use low-fat cream cheese or Greek yogurt for a lighter version.
  • Add your favorite vegetables for extra nutrition.