Creamy Chicken Mushroom Fettuccine is the ultimate comfort food that warms your heart and satisfies your cravings. This dish combines tender chicken, earthy mushrooms, and rich fettuccine in a luscious Alfredo sauce, making it a family favorite for cozy nights. You’ll find that this creamy chicken pasta is not only delicious but also incredibly easy to prepare, perfect for a weeknight dinner or special occasion.
Why You’ll Love This Creamy Chicken Mushroom Fettuccine
This classic chicken fettuccine recipe has numerous benefits that make it a must-try:
- Rich and creamy sauce that coats every noodle perfectly.
- Quick and easy to make, ready in just 40 minutes.
- Perfect for all ages and customizable to fit your family’s tastes.
- Uses rotisserie chicken, making preparation even simpler.
- Packed with flavor from fresh garlic and Parmesan cheese.
- Great for meal prep and can be stored for later use.
- Enjoy a satisfying dish that feels like dining out at your favorite Italian restaurant.
- What is creamy chicken mushroom fettuccine? It’s a comforting pasta dish that brings joy to any table.
Ingredients for Creamy Chicken Mushroom Fettuccine
Gather these items:
- 12 oz Fettuccine pasta (egg-based noodles for extra richness)
- 2 cups Chicken breast (rotisserie chicken works beautifully)
- 8 oz Fresh mushrooms (such as cremini or portobello)
- 1 cup Heavy whipping cream (substitute with half-and-half for a lighter sauce)
- 4 tbsp Unsalted butter
- 1 cup Parmesan cheese (freshly grated melts beautifully)
- 2 cloves Garlic (pressed for robust flavor)
- 2 tbsp Olive oil (substitute with neutral oil if preferred)
- 1 tsp Salt (adjust according to taste)
- 1 tsp Pepper (adjust according to taste)
How to Make Creamy Chicken Mushroom Fettuccine Step-by-Step
- Step 1: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.
- Step 2: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown. Season with salt and set aside.
- Step 3: Cut chicken breasts into strips and season with salt and pepper. Cook in the same skillet over medium heat for 6-8 minutes until golden and cooked through. Set aside.
- Step 4: In a medium saucepan, combine heavy whipping cream, unsalted butter, and pressed garlic. Heat on medium-low, whisking until butter melts and mixture is smooth.
- Step 5: Gradually stir in freshly grated Parmesan cheese until melted into the sauce.
- Step 6: Add cooked fettuccine, sautéed mushrooms, and chicken into the sauce. Toss to coat and heat for an additional 2 minutes.
- Step 7: Serve warm, garnished with extra Parmesan cheese and black pepper. Enjoy!
Pro Tips for the Best Creamy Chicken Mushroom Fettuccine
Keep these in mind:
- Use freshly grated Parmesan for the best melting consistency.
- Don’t overcook the fettuccine; it should be al dente for the perfect texture.
- Feel free to add more vegetables like spinach or bell peppers for added flavor and nutrition.
- Experiment with different types of mushrooms for unique flavors.
- This recipe is a one-pot creamy chicken fettuccine dish, making cleanup easier.
Best Ways to Serve Creamy Chicken Mushroom Fettuccine
Here are some ideas to elevate your dish:
- Pair it with a fresh garden salad for a complete meal.
- Serve it with garlic bread to soak up that delicious creamy sauce.
- Top with fresh herbs like parsley or basil for a pop of color and flavor.
How to Store and Reheat Creamy Chicken Mushroom Fettuccine
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of cream or milk to loosen the sauce if it thickens.
Frequently Asked Questions About Creamy Chicken Mushroom Fettuccine
What’s the secret to perfect Creamy Chicken Mushroom Fettuccine?
The secret lies in using high-quality ingredients, especially freshly grated Parmesan cheese, and ensuring the pasta is cooked al dente. This ensures the dish remains creamy and flavorful.
Can I make Creamy Chicken Mushroom Fettuccine ahead of time?
Yes, you can prepare the creamy sauce and cook the fettuccine noodles ahead of time. Just combine and heat before serving for the best results.
How do I avoid common mistakes with Creamy Chicken Mushroom Fettuccine?
Avoid overcooking the pasta and the chicken, as this can make them tough. Also, ensure to stir the sauce continuously while adding cheese to prevent clumping.
Variations of Creamy Chicken Mushroom Fettuccine You Can Try
Here are some delicious twists you can try:
- Substitute chicken with shrimp for a seafood twist.
- Add sun-dried tomatoes for a burst of flavor.
- Make it a vegetarian dish by omitting the chicken and adding more mushrooms and veggies.
- Try a creamy garlic chicken mushroom fettuccine by increasing the amount of garlic in the recipe.
For a delightful twist, consider pairing this dish with spaghetti with garlic and oil or a refreshing Mediterranean chickpea salad for a complete meal experience.
For more delicious recipes, check out our homemade tomato sauce or explore easy avocado toast for a quick snack.
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Creamy Chicken Mushroom Fettuccine: 7 Steps to Comfort
Creamy Chicken Mushroom Fettuccine Alfredo for Cozy Nights
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
- 12 oz Fettuccine pasta (egg-based noodles for extra richness)
- 2 cups Chicken breast (rotisserie chicken works beautifully)
- 8 oz Fresh mushrooms (such as cremini or portobello)
- 1 cup Heavy whipping cream (substitute with half-and-half for a lighter sauce)
- 4 tbsp Unsalted butter
- 1 cup Parmesan cheese (freshly grated melts beautifully)
- 2 cloves Garlic (pressed for robust flavor)
- 2 tbsp Olive oil (substitute with neutral oil if preferred)
- 1 tsp Salt (adjust according to taste)
- 1 tsp Pepper (adjust according to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown. Season with salt and set aside.
- Cut chicken breasts into strips and season with salt and pepper. Cook in the same skillet over medium heat for 6-8 minutes until golden and cooked through. Set aside.
- In a medium saucepan, combine heavy whipping cream, unsalted butter, and pressed garlic. Heat on medium-low, whisking until butter melts and mixture is smooth.
- Gradually stir in freshly grated Parmesan cheese until melted into the sauce.
- Add cooked fettuccine, sautéed mushrooms, and chicken into the sauce. Toss to coat and heat for an additional 2 minutes.
- Serve warm, garnished with extra Parmesan cheese and black pepper. Enjoy!
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg
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