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Chicken Mushroom Fettuccine

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A rich and creamy pasta dish featuring tender chicken, sautéed mushrooms, and fettuccine tossed in a silky garlic-Parmesan Alfredo sauce—perfectly hearty and comforting.

Ingredients

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 (optional)

1 cup chicken broth (approximately)

½ cup evaporated milk or heavy cream

4 tablespoons cream cheese (optional)

1½ cups freshly grated Parmesan cheese

Hot cooked fettuccine for 4 servings

Salt and black pepper to taste

Chopped fresh Italian parsley for garnish (optional)

Instructions

  1. Heat oil in a large skillet over medium-high heat. Season and cook chicken about 3 minutes per side until fully cooked. Let rest and slice.
  2. Add mushrooms and garlic to the skillet, cooking about 1 minute until mushrooms soften.
  3. If using, sprinkle in flour, stir, then add chicken broth and evaporated milk (or cream). Simmer for about 3 minutes until slightly thickened.
  4. Stir in cream cheese (if using), Parmesan cheese, and black pepper. Let melt into a smooth sauce.
  5. Return sliced chicken to the skillet and cook for about 2 minutes until warmed through.
  6. Serve over hot cooked fettuccine and garnish with parsley if desired.

Notes

Use chicken thighs for juicier meat.

Swap cream cheese with mozzarella, Boursin, or ricotta for variety.

Add spinach, sun-dried tomatoes, or broccoli for extra vegetables.

Deglaze the pan with white wine before adding broth for added depth.

Store leftovers in fridge for up to 4 days. Reheat gently with added cream or broth.

Nutrition

Find it online: https://yumntasty.com/chicken-mushroom-fettuccine/