Here’s a rich, creamy pasta dish I absolutely love—tender chicken and sautéed mushrooms tossed with fettuccine in a silky garlic‑Parmesan Alfredo sauce.

Why You’ll Love This Recipe

I love how the mushrooms add an earthy depth while the chicken makes it hearty and satisfying. The sauce clings to each strand of fettuccine for maximum creaminess, and yet the flavors feel balanced—not too heavy if I use evaporated milk or lighten it up. This dish comes together in under an hour and always feels special yet comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

About 8 oz sliced fresh mushrooms (cremini or baby bella)
2 boneless, skinless chicken breasts
2 garlic cloves, minced
2 teaspoons vegetable or canola oil (or olive oil)
2 teaspoons all‑purpose flour (if using)
Approximately 1 cup chicken broth
½ cup evaporated milk or heavy cream
4 tablespoons cream cheese (optional for extra richness)
1½ cups freshly grated Parmesan cheese
Hot cooked fettuccine for 4 servings
Black pepper and salt to taste
Chopped fresh Italian parsley for garnish (optional)

Directions

I heat oil in a large skillet over medium‑high heat, then season and cook chicken about 3 minutes per side until cooked through. I let it rest a bit, then slice.
I add mushrooms and garlic to the skillet and cook about 1 minute, stirring, until mushrooms soften.
If using, I sprinkle the flour, stir quickly, then add chicken broth and evaporated milk (or cream). I simmer about 3 minutes until it thickens slightly.
I stir in cream cheese (if using), Parmesan, and black pepper, letting everything melt into a smooth sauce.
I return the chicken slices to the pan and cook for about 2 minutes until warmed through.
I plate hot fettuccine, top it with the chicken‑mushroom sauce, and garnish with parsley.

Servings And Timing

Servings: I usually serve 4 generous portions
Prep time: about 10–25 minutes depending on slicing and prep
Cook time: around 15–30 minutes depending on sauce and chicken cooking method
Total time: between 40 and 55 minutes in my kitchen depending on your method

Variations

I sometimes swap evaporated milk for heavy cream or half‑and‑half for a lighter or richer sauce.
I’ve used mozzarella, Boursin, or ricotta instead of cream cheese for a different creamy texture.
I occasionally deglaze the pan with a splash of dry white wine before adding broth for a flavor boost.
I also stir in spinach, sun‑dried tomatoes, or broccoli for extra vegetables.
For a smoky touch, shredded smoked gouda or provolone blends nicely.

Storage/Reheating

I cool leftovers completely before storing in an airtight container in the fridge. They’ll last about 3–4 days. To reheat, I gently warm on the stovetop over low heat, adding a splash of cream or broth to restore the sauce’s silkiness. You can microwave in a pinch, stirring every minute and using lower power, but the stovetop is gentler on the sauce. Freezing is not recommended—it can make the sauce separate texture‑wise

Chicken Mushroom Fettuccine

FAQs

Can I make this dish ahead of time?

I usually prep chicken and sauce separately ahead if needed, then finish cooking and toss with pasta just before serving so textures stay pleasant.

What if I don’t have cream cheese?

I simply omit it; the sauce is still creamy with evaporated milk or heavy cream and Parmesan, or I might stir in a bit more cream for richness.

Can I use a different pasta than fettuccine?

Absolutely—I often use penne, linguine, or even bowtie pasta. The key is to reserve some pasta cooking water to help thicken the sauce.

How can I lighten the recipe?

I swap heavy cream for evaporated milk or half‑and‑half, reduce the Parmesan slightly, and skip the cream cheese to make a lighter version with still great flavor.

Can I use chicken thighs instead of breasts?

Yes—I’ve used boneless skinless thighs for juicier, more flavorful results. They pair well with the mushroom sauce.

Conclusion

I absolutely love making this chicken mushroom fettuccine because it’s creamy, comforting, and so satisfying. The earthy mushrooms, tender chicken, and silky sauce come together beautifully over fettuccine—or any pasta you prefer. It’s a dish I feel good sharing whether I’m cooking for family or treating myself to a cozy dinner. I hope you enjoy it as much as I do!