Get ready to indulge in the ultimate comfort food: Creamy Chicken Mushroom Fettuccine! This recipe promises a rich, flavorful experience, complete with juicy chicken, savory mushrooms, and a decadent cream sauce that will leave you craving more.
But that's not all; discover clever variations, serving suggestions, and tips to make your leftovers even more irresistible!
Key Ingredients
I'm going to let you in on the secret ingredients that make this Creamy Chicken Mushroom Fettuccine recipe so amazing! We're talking about simple stuff, but quality is key.
First up, chicken breasts – yeah, gotta have those! It's best to cut 'em into bite-sized pieces so they cook faster and get coated in all that creamy goodness! Then, mushrooms – cremini or button mushrooms work perfectly. I like to slice them, and yes, I do sometimes sneak an extra handful.
Next, heavy cream! You can't have creamy fettuccine without it! We'll also use Parmesan cheese––freshly grated, please! If you use the pre-shredded stuff, I will find you (just kidding!). Now don't forget about your fettuccine! This pasta type is ideal for soaking up the creamy sauce.
Last but not least, the secret ingredient: starchy pasta water. I saved the best for last!
Recipe Variations
Recipe variations are where you can truly make this dish your own – let's explore some fun twists! Consider swapping the chicken for shrimp! Use about 1 pound, and sauté it until pink. Or try 1 pound of Italian sausage, broken up, for a heartier meal.
If you're not a mushroom fan – which, who are you?! – try different veggies. Sautéed spinach or bell peppers work well. Just toss them in at the end! For extra flavor, add a pinch of red pepper flakes for some heat. This creamy sauce would also pair well with sun-dried tomatoes. I promise it's an easy swap, and you'll still get that creamy, dreamy sauce.
Want more cheese? I understand. Stir in 1/4 cup of grated Parmesan at the end, or sprinkle some crumbled goat cheese on top. This pasta is so forgiving – experiment and find what you love!
Serving Suggestions
Now, let's consider what goes great with this pasta! I think a simple side salad is ideal. Get yourself about 5 ounces of mixed greens, a drizzle of olive oil—maybe a tablespoon—and a squeeze of lemon. Salt and pepper too! It's so easy!
You could also bake or steam some green beans. For a little extra flavor, toss 'em with some toasted almonds and a pat of butter. Yum!
Garlic bread is a classic. Grab a baguette, slice it, spread it with garlic butter – I'm talking at least a quarter cup! – and toast it until it's golden brown! Trust me, you'll thank me later. It makes cleaning that bowl with delicious sauce even better!
Make-Ahead Tips
If you want, you may prep elements ahead to make cooking faster! I'm all about saving time, aren't you?
You can chop the mushrooms and chicken a day before. Store them separately in airtight containers—it's like giving yourself a head start! Measure out the cream and chicken broth, too. Who doesn't love a quick pour when the cooking begins?
Here's what I like to do:
- Dice the chicken into bite-sized pieces.
- Slice the mushrooms; think even is best for cooking!
- Grate the Parmesan – fresh tastes best!
- Measure out all the spices and keep them handy!
- Prep the garlic and shallots.
Don't cook the pasta in advance, though. Cooked pasta gets mushy, and nobody wants that! I've tried it – trust me! Save that for right before serving.
Storing and Reheating
When it comes to leftovers, I've got you covered! Store your leftover Creamy Chicken Mushroom Fettuccine in an airtight container in the fridge. It'll keep well for up to 3 days—perfect for a quick lunch or dinner!
Now, let's talk reheating. You don't want dry pasta, right? Add a splash of milk or cream—about 1-2 tablespoons per serving. Trust me, it'll bring back that creamy goodness!
Microwave it in 1-minute intervals, stirring in between to guarantee it heats evenly. Or, if you're feeling fancy, reheat it in a skillet over medium-low heat, stirring occasionally until warmed through.
One last tip: if the sauce is too thick, add a little more milk or cream until you reach your desired consistency. Enjoy every bite, just like the first time!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 1 lb fettuccine
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cubed
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions:
- Cook fettuccine according to package directions. Drain, reserving 1/2 cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through.
- Add mushrooms and garlic to the skillet and cook until softened, about 5 minutes.
- Deglaze the pan with white wine (if using), scraping up any browned bits.
- Stir in chicken broth and bring to a simmer.
- Reduce heat and stir in heavy cream and Parmesan cheese until the cheese is melted and the sauce has thickened slightly.
- Season with salt and pepper to taste.
- Add cooked fettuccine to the skillet and toss to coat. Add reserved pasta water if needed to adjust consistency.
- Garnish with fresh parsley. Serve immediately.
Nutrition Information (per serving, estimated):
- Calories: 550
- Protein: 40g
- Fat: 30g
- Carbohydrates: 40g