This Chicken Mushroom Fettuccine is a delicious and easy pasta recipe. Watch the video showing you how to make this recipe, and then scroll to the bottom of this post and print out the recipe so you can make it at home.
This is a comforting pasta dish full of hot fettuccine noodles that have been tossed in a light cream sauce with oodles of sauteed mushrooms and chicken. My husband and I love pasta like there’s no tomorrow. That’s not such a great thing, I guess… but when it’s made with delicious ingredients, who can resist?? This Chicken Mushroom Fettuccine is one of our favorite dishes to make for dinner.
My husband and I happily gobble up every bite of this pasta when we make it for dinner. My son refuses to eat mushrooms, so he’s not into this one. I’m thankful that he’s beginning to eat tomatoes… and that he’s fairly willing to try most other vegetables, but I just can’t get him to eat those darn mushrooms. Oh well, more for me! I keep telling him that someday he will LOVE mushrooms. He does not believe me- ha!
If you’re a mushroom lover, then this Chicken Mushroom Fettuccine dish is for you. And if you’re not a mushroom lover, you can certainly push them aside or leave them out.
More fettuccine recipes you may enjoy:
- Buffalo Chicken Fettuccine
- Chicken Fettuccine Alfredo
- Fettuccine with Swiss Chard and Garlic
- Crab Fettuccine
- Creamy Pesto Fettuccine with Mushrooms & Tomatoes
Chicken Mushroom Fettuccine
Recipe Details
Ingredients
- 2 teaspoons vegetable or canola oil
- 8 ounces boneless, skinless chicken breasts
- 1 cup fresh sliced mushrooms
- 2 medium 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
- Heat the oil in a large skillet. Add the chicken and cook 3 minutes on each side, or until tender and cooked through. Remove the chicken from the pan, let it rest for a couple of minutes, and then slice it into small strips and set aside.
- Add the mushrooms and garlic to the skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in the broth and milk. Reduce heat and simmer 3 minutes, until the mixture thickens- stirring occasionally. Stir in the cheeses and pepper.
- Return the chicken to the skillet; cook, stirring for about 2 minutes, until the chicken warms up.
- Arrange the fettuccine on four plates. Top with chicken and sauce. Garnish with parsley.
This is an easy recipe… thank you so much for sharing! At the last minute I decided to double it… oh my goodness I could eat the whole pot of this myself right now!
THANK YOU I JUST MADE THIS. IT WAS SO YUMMY, FILLING AND I WILL BE COOKING THIS AGAIN NEXT WEEK AND THE WEEK AFTER THAT.
Rookie mistake…didn’t make sure I had all ingred. Used cheddar cheese….worked great! Love this recipe. Added peas(just because I love them) and it was really good too! Thanks for the recipe!!
I made this last night and it was delicious!! We will be making this regularly now! Thanks so much for sharing this!
This was really good. My daughter said it tastes like a dish from our local Italian restaurant.
Happy to hear that!
I tried this recipe. It was disappointing. For us, the parmesan cheese was far too much, overpowered the taste.
Curious if you used grated or shredded? It’s very much the same as an Alfredo sauce is made…
Ok. Tasted like mushroom soup on noodles. Won’t make again.
Does this call for sweetened or unsweetened evaporated milk?
unsweetened
I must have done something wrong because we absolutely could not eat this dish!
What happened??
I swapped evaporated milk for cream and chicken broth for campbells chicken stock, added 2 garlic cloves and it’s amazing!!! Love this pasta 🤗
What is the shelf life of this dish in the fridge?
I would say probably a couple of days.
Hi thank you for this recipe it was a hit, and will be my go-to.
🙂 happy eattings!
-Kristen Allison
We weren’t pasta lovers until we tried this recipe! I sometimes cook it exactly how the recipe says and sometimes I add lees chicken but include some smoked bacon and onion and then I don’t use any oil or Parmesan. Both ways are absolutely delicious!
you copied this recipe from here
https://cakescottage.com/2015/10/02/creamy-chicken-mushroom-fettuccine/
is it normal to steal in thew blogging world?
Thank you for pointing out someone who copied MY RECIPE. This recipe was published in Feb. 2015. The recipe you linked to was published in Oct. 2015. I’m not sure why you’re accusing me of stealing a recipe from someone who copied me. I would never steal a recipe from anyone.
This is one of the most flavorful and satisfying pasta dishes I’ve ever tried! Delicious!