Creamy Chicken and Mushroom Pasta
A rich and comforting pasta dish featuring tender chicken, earthy mushrooms, and a creamy sauce. Perfect for a family dinner or a cozy night in.
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Ingredients
Yields 4 servings
- (8 oz) fettuccine pasta
- (2 tbsp) olive oil
- (1 lb) chicken breast, diced
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1/2 tsp) garlic powder
- (8 oz) mushrooms, sliced
- (1) onion, chopped
- (3 cloves) garlic, minced
- (1 cup) chicken broth
- (1 cup) heavy cream
- (1/2 cups) grated Parmesan cheese
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
Cook the (8 oz) fettuccine pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- 2
In a large skillet, heat (2 tbsp) olive oil over medium-high heat. Add the (1 lb) diced chicken breast, season with (1 tsp) salt, (1/2 tsp) black pepper, and (1/2 tsp) garlic powder. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 3
In the same skillet, add the (8 oz) sliced mushrooms and (1) chopped onion. Sauté until the mushrooms are browned and the onion is translucent, about 5 minutes.
- 4
Add the (3 cloves) minced garlic and cook for another minute until fragrant.
- 5
Pour in (1 cup) chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce for about 2-3 minutes.
- 6
Stir in (1 cup) heavy cream and (1/2 cup) grated Parmesan cheese. Mix until the sauce is smooth and creamy, cooking for another 2-3 minutes.
- 7
Return the cooked chicken to the skillet and mix well. Adjust seasoning with additional salt and pepper if needed.
- 8
Add the drained fettuccine pasta to the skillet, tossing to coat the pasta in the creamy sauce. Cook for another 1-2 minutes to heat through.
- 9
Garnish with (1/4 cup) chopped fresh parsley before serving.
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