Next-Level Creamy Mushroom Chicken Fettuccine

Next-Level Creamy Mushroom Chicken Fettuccine

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~700 kcal

Ingredients:

For the Chicken

• 2 chicken breasts

• 1 tbsp olive oil

• Salt & pepper, to taste

• ½ tsp garlic powder

• ½ tsp dried thyme or Italian seasoning

• Fresh parsley (for garnish)

For the Pasta

• 200g (7 oz) fettuccine or tagliatelle

• Salt (for boiling water)

For the Creamy Mushroom Sauce

• 1 tbsp olive oil

• 1 tbsp butter

• 200g (7 oz) mushrooms, sliced

• 2 garlic cloves, minced

• 1 cup heavy cream

• ¼ cup grated Parmesan cheese

• Salt & pepper, to taste

• Optional: pinch of chili flakes or nutmeg

• Fresh parsley, chopped (for garnish)

‍ Instructions:

1. Cook the Pasta

   • Bring a large pot of salted water to a boil.

   • Cook fettuccine until al dente, then drain and set aside.

2. Cook the Chicken

   • Rub chicken breasts with olive oil, garlic powder, thyme (or Italian seasoning), salt, and pepper.

   • Heat a skillet over medium heat and sear the chicken for 6–7 minutes per side until golden brown and fully cooked.

   • Remove, rest for 2 minutes, then slice into strips.

3. Make the Creamy Mushroom Sauce

   • In the same pan, heat olive oil and butter.

   • Sauté mushrooms until golden brown (about 5 minutes).

   • Add minced garlic and cook for 1 minute until fragrant.

   • Pour in heavy cream and stir in Parmesan cheese.

   • Simmer on low heat until sauce thickens. Season with salt, pepper, and optional chili flakes or nutmeg.

4. Combine & Serve

   • Toss the cooked pasta in the creamy mushroom sauce.

   • Plate the pasta, top with sliced chicken, and garnish with parsley.

   • Serve hot and enjoy!

Notes & Variations:

• Swap chicken with shrimp or tofu for a twist.

• Add spinach, peas, or sun-dried tomatoes for extra nutrition and flavor.

• Use plant-based cream for a dairy-free version.

• For richer flavor, add a splash of white wine to the mushrooms before the cream.