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Chicken Mushroom Fettuccine

Classic creamy chicken and mushroom pasta that's quick and satisfying.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • Heat 2 teaspoons oil in a large skillet over medium-high heat.
  • Add the chicken breasts and cook about 3 minutes per side, or until cooked through; transfer to a plate and let rest for a couple of minutes, then slice into strips.
  • Add the sliced mushrooms and minced garlic to the skillet and cook about 1 minute, stirring, until mushrooms begin to soften.
  • Sprinkle 2 teaspoons flour over the mushrooms and garlic and stir quickly to combine.
  • Stir in 1 cup chicken broth and 1/2 cup evaporated milk, reduce heat and simmer about 3 minutes, stirring occasionally, until sauce thickens.
  • Turn off the heat and stir in the whipped cream cheese and 1 1/2 cups grated Parmesan until smooth; season with freshly ground black pepper to taste.
  • Return the sliced chicken to the skillet and cook, stirring, about 2 minutes until heated through and coated with sauce.
  • Divide 2 cups hot cooked fettuccine among four plates, top with the chicken and mushroom sauce, and garnish with chopped parsley if desired.

Equipment

  • Large Skillet
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Cheese grater

Notes

  • Use pre-grated Parmesan to save time.
  • Slice chicken thinly for quicker cooking.
  • Evaporated milk keeps the sauce creamy without heavy cream.