Fettuccine with Chicken Breast, Garlic and Mushrooms

Ingredients

For the Chicken:

• 2 large chicken breasts (about 1.5 lbs), sliced into strips
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning

For the Pasta:

• 1 lb fettuccine pasta
• Salt for pasta water

For the Sauce:

• 3 tablespoons butter
• 1 lb mixed mushrooms (cremini, button, or shiitake), sliced
• 6 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions

Prepare the Chicken:

1. Season chicken: Season chicken strips with salt, pepper, and Italian seasoning.
2. Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 6-8 minutes until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.

Cook the Pasta:

3. Boil water: Bring a large pot of salted water to boil.
4. Cook fettuccine: Add fettuccine and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.

Make the Sauce:

5. Sauté mushrooms: In the same skillet used for chicken, add 2 tablespoons butter over medium-high heat. Add sliced mushrooms and cook for 5-6 minutes until golden brown and moisture has evaporated. Season with salt and pepper.
6. Add garlic: Add minced garlic and cook for 1 minute until fragrant.
7. Deglaze: Pour in white wine (if using) and let it simmer for 2-3 minutes to cook off alcohol.
8. Create cream sauce: Add chicken broth and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
9. Add cheese: Remove from heat and stir in Parmesan cheese until melted and smooth.

Combine Everything:

10. Return chicken: Add cooked chicken back to the skillet and toss to coat with sauce.
11. Add pasta: Add drained fettuccine to the skillet and toss everything together. Add pasta water gradually if needed to achieve desired consistency.
12. Final touches: Stir in remaining tablespoon of butter and fresh parsley. Season with salt, pepper, and red pepper flakes to taste.

Serving

Serve immediately in warmed bowls, topped with additional Parmesan cheese and fresh parsley.

Tips

• Mushroom varieties: Try a mix of cremini, button, and shiitake for complex flavor
• Wine substitute: Replace white wine with additional chicken broth if preferred
• Pasta water: The starchy pasta water helps bind the sauce to the noodles
• Don’t overcook: Keep chicken juicy by not overcooking, and add it back just to reheat
• Cheese quality: Use freshly grated Parmesan for the best flavor and texture

Variations

• Herb butter: Add fresh thyme or rosemary to the butter
• Spinach: Stir in fresh spinach leaves at the end
• Sun-dried tomatoes: Add chopped sun-dried tomatoes with the garlic
• Bacon: Cook diced bacon first and use the rendered fat for extra flavor

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4-6 people