Chicken and Mushroom Fettuccine

    25 minutes

    Chicken fettuccine at its best, with no thickening agent other than cream and cheese. A great light lunch or dinner with salad and bread.

    324 people made this

    Serves: 4 

    • 250g fettuccini
    • 2 tablespoons butter
    • 3 skinless, boneless chicken breast fillets - cut into chunks
    • 250g mushrooms, sliced
    • 1 teaspoon garlic salt
    • 1/8 teaspoon ground black pepper
    • 1 1/2 cups (375ml) thickened cream
    • 1/4 cup grated Parmesan cheese

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
    2. In a large frypan brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over pasta.

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    Reviews in English (168)


    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 USA and Canada)


    Made this for the family. It was a big hit. As other reivews suggested, I sauteed garlic in butter with chicken and mushrooms. I also added extra heavy whipping creas and it turned out perfect (I used 2 cups instead of 1 1/2 cups). Family requested that I fix this again.  -  13 Sep 2007  (Review from Allrecipes USA and Canada)


    Just made this for the first time and it was wonderful but I added 5 cloves of FRESH crushed garlic and increased the cream to 2 cups. I also added about 1 teaspoon of basil for a little color & flvor and will add fresh broccoli the next time. The sauce WILL thicken - just give it TIME! It is worth the wait!  -  26 Sep 2007  (Review from Allrecipes USA and Canada)