Creamy Chicken and Mushroom Fettuccine

by Glyn Dexter-15 April 2026Medium

Prep Time15 min

Cook Time30 min

Total Time45 min

Servings4

556 likes, 9 comments - mediterranean_diet_beginners on April 3, 2026: “Creamy Chicken and Mushroom Fettuccine Ingredients Pasta: 8–10 oz Fettuccine or egg noodles. Protein: 1 lb boneless, skinless chicken breasts or loins, sliced into strips or cutlets. Vegetables: 8–10 oz sliced mushrooms (cremini or white button) and minced garlic. Sauce Base: Heavy cream (approx. 1 cup), chicken broth, and butter. Flavor & Thickening: Grated Parmesan cheese, all-purpose flour (for dredging chicken), salt, black pepper, and optional onion or shallots. Garnish: Freshly chopped parsley. Preparation Steps Cook Pasta: Boil the fettuccine in salted water according to package directions until al dente, then drain. Prepare Chicken: Season chicken strips with salt and pepper. Optionally dredge them in flour before pan-frying in butter or oil until golden brown and cooked through. Remove from pan and set aside. Sauté Mushrooms: In the same skillet, melt more butter and sauté the sliced mushrooms and garlic (and onions, if using) until the mushrooms are softened and golden brown. Create the Sauce: Lower the heat and stir in the heavy cream and chicken broth. Bring to a gentle simmer, then whisk in the Parmesan cheese until the sauce thickens and becomes smooth. Combine: Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until well-coated in the velvety sauce. Serve: Garnish with fresh parsley and extra black pepper before serving.”.

Imported RecipeOriginally from: www.instagram.com

Method

0
Boil the fettuccine in salted water according to package directions until al dente, then drain.
1
Season chicken strips with salt and pepper. Optionally dredge them in flour before pan-frying in butter or oil until golden brown and cooked through. Remove from pan and set aside.
2
In the same skillet, melt more butter and sauté the sliced mushrooms and garlic (and onions, if using) until the mushrooms are softened and golden brown.
3
Lower the heat and stir in the heavy cream and chicken broth. Bring to a gentle simmer, then whisk in the Parmesan cheese until the sauce thickens and becomes smooth.
4
Return the cooked chicken to the skillet and add the drained pasta. Toss everything together until well-coated in the velvety sauce.
5
Garnish with fresh parsley and extra black pepper before serving.