Decadent Chicken and Mushroom Pasta with Creamy Sauce
Creamy, juicy, and packed with savory mushroom flavor, this pasta dish is a comforting meal that feels gourmet.
Servings: 4 servings
Equipment
- Large Pot
- Skillet
- Cutting Board
Ingredients
Ingredients
- 2 pieces Chicken breasts, boneless and skinless Patted dry and seasoned with salt and pepper
- 8 oz Fettuccine pasta Cooked according to package instructions and drained
- 1 cup Mushrooms, sliced Use cremini or white button mushrooms
- 3 cloves Garlic, minced
- 1 cup Heavy cream Room temperature if possible
- 1/2 cup Chicken broth Low-sodium preferred
- 2 tbsp Olive oil
- 1/2 cup Grated Parmesan cheese Freshly grated for best melt and flavor
- Salt and pepper To taste
- 1/4 cup Fresh parsley, chopped For garnish
Instructions
- Start a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper.
- Add chicken to the skillet and cook 5–7 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice thinly.
- In the same skillet, add the remaining 1 tablespoon olive oil. Reduce heat to medium and add minced garlic and sliced mushrooms. Sauté 4–6 minutes until mushrooms release their liquid and soften and garlic is fragrant.
- Pour in the chicken broth and heavy cream, scraping any browned bits from the pan with a wooden spoon. Stir to combine and bring to a gentle simmer. Let the sauce simmer for about 5 minutes to thicken slightly.
- Stir in the grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper. If the sauce becomes too thick, add a splash more chicken broth or reserved pasta water to reach desired consistency.
- Add cooked fettuccine and sliced chicken to the skillet. Toss gently to coat everything evenly in the creamy sauce. Heat for 1–2 minutes so flavors meld.
- Serve immediately, garnished with chopped fresh parsley and an extra sprinkle of Parmesan if desired.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of milk or chicken broth.