Creamy Chicken And Mushroom Pasta

Creamy Chicken and Mushroom Pasta is a delicious and comforting dish that is perfect for a cozy dinner at home. This recipe combines tender chicken, earthy mushrooms, and a creamy sauce, all served over al dente pasta.

Creamy Chicken And Mushroom Pasta

Ingredients

  • 8 oz fettuccine pasta
  • 2 chicken breasts, sliced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the sliced mushrooms and minced garlic. Cook until the mushrooms are golden brown and the liquid has evaporated.
  4. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and grated Parmesan cheese. Cook until the sauce has thickened slightly.
  5. Return the cooked chicken to the skillet and toss to coat in the creamy mushroom sauce.
  6. Add the cooked fettuccine to the skillet and toss to combine. Season with salt and pepper to taste.
  7. Serve the creamy chicken and mushroom pasta hot, garnished with additional Parmesan cheese if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450
Carbohydrates
35g
Protein
25g
Fat
20g

Supplies

Large pot Skillet Wooden spoon Knife Cutting board

Tools

Pasta strainer Tongs Grater

Serving suggestions

Serve the creamy chicken and mushroom pasta with a side of garlic bread and a crisp green salad.

Tips & tricks

For a dairy-free option, substitute the heavy cream with coconut cream and omit the Parmesan cheese or use a dairy-free alternative.

Cost

$20