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Chicken Mushroom Fettuccine

This Chicken Mushroom Fettuccine is a creamy, savory delight that's easy to make and perfect for any occasion!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Easy, Pasta
Servings: 4 servings

Ingredients

  • 2 teaspoons vegetable or canola oil
  • 8 ounces boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup sliced fresh mushrooms
  • 2 medium garlic cloves minced
  • 2 teaspoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup evaporated milk
  • 4 tablespoons whipped cream cheese
  • 1 cup freshly grated Parmesan cheese
  • Freshly ground black pepper to taste
  • 2 cups hot cooked fettuccine
  • Chopped fresh Italian parsley for garnish (optional)

Instructions

  • In a large skillet, heat the vegetable or canola oil over medium heat. Add the bite-sized chicken pieces and season with a sprinkle of salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the sliced mushrooms. Sauté them for about 4-5 minutes until they are soft and have released their moisture. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
  • Sprinkle the all-purpose flour over the mushrooms and garlic, stirring to coat everything evenly. Gradually pour in the chicken broth while continuing to stir. Bring the mixture to a simmer, allowing it to thicken slightly. Then, add the evaporated milk and whipped cream cheese, stirring until the cheese is melted and the sauce is creamy.
  • Return the cooked chicken to the skillet and stir it into the sauce. Add the freshly grated Parmesan cheese and mix until it’s fully incorporated. Season with freshly ground black pepper to taste.
  • Finally, add the hot cooked fettuccine to the skillet. Gently toss everything together until the pasta is well-coated with the creamy sauce.
  • Divide the Chicken Mushroom Fettuccine among serving plates. If desired, garnish with chopped fresh Italian parsley for a pop of color and added flavor. Serve immediately and enjoy your homemade masterpiece!

Equipment

  • Large Skillet
  • Pasta pot
  • Measuring cups and spoons
  • Wooden Spoon
  • Grater
  • Serving Plates

Notes

  • Prep ingredients ahead by chopping mushrooms and garlic, storing them in the refrigerator for up to two days.
  • Cook the chicken in advance and reheat it when making the sauce to save time.
  • The dish can be stored in the refrigerator for up to three days; reheat gently on the stovetop.