Chicken Mushroom Fettuccine
Servings: 6 Servings
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 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.
Notes
*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.
Nutrition Facts
Chicken Mushroom Fettuccine
Serving Size
1 cup
Amount per Serving
Calories
691
% Daily Value*
Fat
47
g
72
%
Saturated Fat
28
g
175
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
207
mg
69
%
Sodium
654
mg
28
%
Potassium
602
mg
17
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
37
g
74
%
Vitamin A
1649
IU
33
%
Vitamin C
2
mg
2
%
Calcium
469
mg
47
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
