Creamy chicken and mushroom fettuccine

    Creamy chicken and mushroom fettuccine

    54saves
    25min


    201 people made this

    About this recipe: This pasta recipe is really quick to make. It uses no thickening agent, only double cream and is really tasty. Feel free to use any dried pasta you may have in your kitchen cupboards.

    Ingredients
    Serves: 4 

    • 225g dried fettuccine
    • 30g butter
    • 3 skinless, boneless chicken breast fillets, cut into chunks
    • 225g mushrooms, sliced
    • 1 teaspoon garlic salt
    • 1/8 teaspoon ground black pepper
    • 350ml double cream
    • 4 tablespoons grated Parmigiano Reggiano (Parmesan)

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook according to the packet instructions.
    2. In a large frying pan, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add double cream and cook until thick, stirring constantly. Add Parmigiano Reggiano when at desired consistency. Serve over fettuccine.

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    Reviews (1)

    0

    Wife loved it, used a couple of roast breasts had in the fridge and reduced the mushrooms by 50% and replaced them with courgettes (I'm not a great fan of mushrooms), sauteed the courgettes with the mushrooms in garlic butter and added chicken. other than that all was as per. - 11 Aug 2016

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