Description
A rich Italian-American pasta dish with tender chicken, earthy mushrooms, and a savory cream-based sauce wrapped in fettuccine. Perfect for family dinners or special occasions.
Ingredients
Boneless, skinless chicken breasts, 2 large (about 1.5 lbs)
Fettuccine pasta, 12 ounces
Unsalted butter, 4 tablespoons (1/2 stick)
Olive oil, 2 tablespoons
Cremini mushrooms, 8 ounces (sliced)
Shallots, 2 medium (finely minced)
Garlic, 3 cloves (minced)
Chicken broth, 1 cup
Heavy cream, 1/2 cup (for sauce richness)
Instructions
Bring a large pot of salted water to a boil for pasta. In a large skillet, melt 2 tablespoons butter and heat 1 tablespoon olive oil. Sear chicken in batches until golden, 2-3 minutes per side. Remove chicken, add remaining 2 tablespoons butter and 1 tablespoon olive oil, then sauté mushrooms and shallots until softened, 6-8 minutes. Add garlic, cook 30 seconds. Return chicken and any juices to the pan, pour in chicken broth, and simmer 2-3 minutes. Stir in heavy cream, season with salt and pepper, then thicken sauce. Toss cooked fettuccine into the pan and combine.
Notes
For halal/vegetarian version, replace chicken with mushrooms or tofu. Use low-sodium broth for fewer sodium grams. Fresh thyme or parsley enhance the sauce’s flavor if added toward the end.
- Prep Time: 15
- Cook Time: 30
- Category: Italian
- Method: Sautéing and Stewing
- Cuisine: Italian-American