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. 

Parsley sprinkled over mushroom and chicken pasta.

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 pastachicken piccata, or Tuscan chicken pasta!

Quick 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.

Bowl of pasta on a folder napkin.

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.

Top down view of chicken and mushroom pasta in a pan.

Chicken Mushroom Fettuccine

5 from 1 vote
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Author: Kim
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 Servings


  • 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


  • 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 breasts
    Salt 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 mushrooms
    1 garlic clove
    ¼ 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.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of pasta. Actual calories will vary.


Serving: 1cupCalories: 691kcalCarbohydrates: 32gProtein: 37gFat: 47gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 207mgSodium: 654mgPotassium: 602mgFiber: 2gSugar: 4gVitamin A: 1649IUVitamin C: 2mgCalcium: 469mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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