Chicken Mushroom Fettuccine
Make our Creamy Chicken Mushroom Fettuccine for a cozy, comforting dinner. Made with tender noodles, juicy chicken, and earthy mushrooms all tossed in a parmesan cream sauce, this easy-to-love dish is perfect for any occasion.
Our love for creamy chicken pasta runs deep! You can’t go wrong with perfectly cooked noodles and seasoned chicken wrapped in a rich sauce that’s full of flavor. Think chicken alfredo with mushrooms.
The great thing about pasta recipes are that there are so many variations. This pasta recipe is like our popular chicken mushroom broccoli pasta. If you like that recipe, you’ll love this one!
Looking for other tasty recipes? Try our broccoli pasta, chicken piccata, or Tuscan chicken pasta!
Quick Tips
Tips
- Don’t let the cream sauce boil; it will separate and impact the flavor and texture.
- Use freshly grated parmesan cheese instead of the one from a shaker container. The latter doesn’t melt well and makes the sauce too thick.
How to Store Leftovers
Refrigerator: Store leftovers in the refrigerator for up to 3 days.
Freezer: Freezing is not recommended as the sauce and mushrooms lose their texture and become unappealing when thawed.
Thawing and Reheating: Reheat on the stove over low heat or in the microwave at half power. Add milk or cream to loosen the pasta if necessary.
FAQs Frequently Asked Questions
Can I use milk instead of heavy cream for the sauce?
To make the sauce as written, you’ll need heavy cream or heavy whipping cream.
If you use milk, the sauce will be thinner. Make a roux with butter and flour or a cornstarch slurry to thicken it.
What kind of mushrooms are best for this recipe?
We love baby bellas, but cremini or button mushrooms are commonly used. You could also try portobello, shiitake, or a mix for varied texture and flavor.
How can I add more vegetables to this dish?
Spinach, sun-dried tomatoes, or artichoke hearts make excellent additions. Add them when you sauté the mushrooms to incorporate them into the sauce. Spinach can also be added and wilted at the end.
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Ingredients
- 8 ounces fettuccine
- 1 pound boneless skinless chicken breasts, diced
- Salt and pepper, to season the chicken and the sauce
- 3 tablespoons unsalted butter, divided
- 8 ounces mushrooms, sliced
- 1 garlic clove, minced
- ¼ teaspoon dried thyme
- 2 cups heavy cream
- 2 cups freshly shredded parmesan cheese
Instructions
- Bring a large pot of salted water to a boil, and cook the pasta per the package directions. Reserve ½ cup of the pasta water, drain, and set aside.8 ounces fettuccine
- While the pasta cooks, prepare the chicken and make the sauce.
- Season the chicken with salt and pepper, and warm a large skillet over medium heat.1 pound boneless skinless chicken breastsSalt and pepper
- Melt 2 tablespoons of butter, and add the diced chicken. Cook until the pieces are seared on the outside and no longer pink on the inside. Remove from the pan.
- Using the same skillet, add the remaining 1 tablespoon of butter, sliced mushrooms, garlic, and dried thyme. Cook until the mushrooms are tender and reduce in size. Remove the pan.8 ounces mushrooms1 garlic clove¼ teaspoon dried thyme
- Reduce the heat to low-medium, and add the heavy cream. Whisk frequently, and heat the cream until very warm and steaming but not bubbling.2 cups heavy cream
- Remove the pan from heat, and whisk in the parmesan cheese a little at a time until fully melted. If needed, add the pan back to the burner briefly to warm the cream up a bit to help melt the cheese.2 cups freshly shredded parmesan cheese
- After the cheese melts, taste the sauce, and season with salt and pepper. The sauce should coat the back of a spoon and resemble alfredo sauce when done.
- Add the cooked chicken and mushrooms to the pan, and gently toss to combine. Use small splashes of pasta water if needed to loosen the sauce. The sauce will thicken as it cools.
- Serve warm with extra parmesan and freshly chopped parsley.
- Scroll up and see the post for storage information, tips, and FAQs.