Creamy chicken and mushroom fettuccine

    25 min

    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.

    237 people made this

    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)

    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 & ratings
    Average global rating:

    Reviews in English (166)


    I think it's a lovely recipe. I didn't have any chicken but had smoked pancetta. It worked well. I also finely chopped the mushrooms as I'm not fond of their texture when cooked, but they are nice chopped finely will try again with chicken if I have some in.  -  05 Jan 2017


    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


    As many others, I increased the flavor with the butter, onion, garlic and pepper. I used half and half for less calories and thickened the sauce with a little flour. (I also used a whole wheat pasta.) Easy recipe! Husband gave it a thumbs up!  -  06 May 2007  (Review from Allrecipes US | Canada)