This Chicken Mushroom Fettuccine is a simple and delicious pasta dish you’ll love! Watch the video tutorial to see how it’s made, then scroll down to the bottom of the post to print the recipe and try it at home.
INGREDIENTS
- 2 teaspoons vegetable or canola oil
- 8 ounces boneless, skinless chicken breasts
- 1 cup fresh mushrooms, sliced
- 2 garlic cloves, minced
- 2 teaspoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup evaporated milk
- 4 tablespoons whipped cream cheese
- 1½ cups freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
- 2 cups hot cooked fettuccine
- Chopped fresh parsley, for garnish (optional)
INSTRUCTIONS
- Cook the Chicken: Heat oil in a large skillet over medium heat. Add the chicken and cook for 3 minutes on each side, or until fully cooked and tender. Remove from the pan, let it rest for a few minutes, then slice into thin strips. Set aside.
- Prepare the Sauce: In the same skillet, add mushrooms and garlic, cooking for about 1 minute while stirring. Sprinkle in the flour, stirring quickly to combine. Gradually stir in the chicken broth and evaporated milk. Reduce the heat and let the mixture simmer for 3 minutes, stirring occasionally, until it thickens.
- Add the Cheese and Seasoning: Mix in the whipped cream cheese, Parmesan cheese, and black pepper, stirring until the cheese melts and the sauce is smooth.
- Combine with Chicken: Return the sliced chicken to the skillet, stirring to coat it in the sauce. Cook for about 2 minutes, until the chicken is warmed through.
- Serve: Divide the fettuccine onto four plates. Top with the chicken and sauce. Garnish with parsley if desired.
NUTRITION INFORMATION
- Serving Size: 1 serving
- Calories: 422 kcal
- Carbohydrates: 21 g
- Protein: 33 g
- Fat: 23 g
- Saturated Fat: 11 g
- Cholesterol: 109 mg
- Sodium: 939 mg
- Potassium: 517 mg
- Fiber: 1 g
- Sugar: 5 g
- Vitamin A: 615 IU
- Vitamin C: 6.4 mg
- Calcium: 529 mg
- Iron: 1.3 mg
