Chicken And Mushroom Fettuccine
Creamy chicken and mushroom fettuccine combines tender chicken, savory mushrooms, and fresh peas in a rich, flavorful sauce—perfect for comforting weeknight dinners or special occasions.
Ingredients
- 4 Tbsp. butter ⓘ
- 1 boneless chicken breast (approximately 8 oz.), cut in 3/4-inch pieces ⓘ
- 12 oz. fresh mushrooms, sliced ⓘ
- 1/2 c. thinly sliced scallions ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 c. heavy cream ⓘ
- 1 (14.5 oz.) can whole peeled tomatoes, drained and chopped ⓘ
- 1 c. frozen peas ⓘ
- 1/2 tsp. salt ⓘ
- 12 oz. fresh or 8 oz. dried fettuccine ⓘ
- 2 Tbsp. finely chopped parsley ⓘ
- black pepper ⓘ
- grated Parmesan cheese ⓘ
Instructions
- Heat butter in a large skillet over medium heat.
- Add chicken and sauté until edges are golden, about 5 minutes.
- Add mushrooms and sauté until tender, about 5 minutes.
- Add scallions and garlic; sauté for 2 minutes.
- Add heavy cream and chopped tomatoes; bring to a boil over medium-high heat.
- Reduce heat to low and simmer until the sauce thickens.
- Add peas, salt, and black pepper; cook until peas are tender, stirring occasionally.
- Meanwhile, cook fettuccine in boiling salted water until al dente, then drain.
- In a large serving bowl, toss the cooked fettuccine with the chicken and mushroom mixture.
- Sprinkle with chopped parsley and grated Parmesan cheese before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to deglaze the skillet after cooking the chicken. If you want a lighter version, substitute half-and-half for heavy cream. Fresh fettuccine cooks faster than dried, so keep an eye on it. Experiment with different types of mushrooms for varied flavors, such as shiitake or cremini.
Serving Suggestions
Serve the Chicken and Mushroom Fettuccine with a side of garlic bread for a complete meal. A simple green salad with a light vinaigrette pairs well, balancing the richness of the dish. This recipe also complements a glass of Chardonnay or a light Italian red wine. For a heartier meal, consider serving it alongside Racioppi'S Pasta Marinara.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water or cream to restore creaminess. Avoid microwaving as it can make the pasta chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Mushroom Fettuccine contains roughly 776 calories, with 50g protein, 130g carbohydrates, and 16g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (154% of the Daily Value), and dietary fiber (142% of the Daily Value). Note that it is relatively high in sodium, at 2290mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken breast, but it's best to thaw it in the refrigerator beforehand for even cooking. If using frozen, cook it longer to ensure it's fully cooked through before adding other ingredients.
What can I substitute for heavy cream?
You can substitute heavy cream with half-and-half or a mixture of milk and butter for a lighter version. However, keep in mind that the sauce might not be as rich and creamy as intended.
Is there a vegetarian version of this recipe?
Absolutely! To make a vegetarian version, replace the chicken with additional mushrooms or a protein like tofu. Use vegetable broth instead of chicken broth, and ensure the fettuccine is egg-free if you want it completely plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).