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Fettuccine pasta chicken with mushrooms in cream sauce

Fettuccine with Chicken and Mushrooms in Cream Sauce

Wildly delicious, quick, and easy — a perfect family dinner! You can have this fettuccine with chicken and mushrooms in cream sauce on the table in 30–40 minutes. It's a light, tasty dish you can serve any time of day, and it's especially good served hot, right after cooking.

Julia M.

Recipe author

Fettuccine pasta chicken with mushrooms in cream sauce

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Composition / ingredients

Servings:

Fettuccine

300

Frozen mushrooms

200

Chicken breast

200

Onion

Garlic

Heavy cream

0.5

Water

0.5

Cornstarch

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 9 g

Fats 16 % 5 g

Carbohydrates 56 % 18 g

163 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make pasta with chicken and mushrooms in cream sauce? Gather all your ingredients. Cook the pasta according to the package directions. Any mushrooms work here — I used wild mushrooms that I foraged, boiled, and froze myself during mushroom season.
Step 2:

Heat a skillet until hot and add a little vegetable oil. Cut the chicken into small pieces and add them to the hot skillet. Fry for about 5–7 minutes, until the meat turns lightly golden.
Step 3:

While the chicken cooks, peel the onion and rinse it under running water. Finely chop it and add it to the chicken in the skillet. Stir and fry everything together for another 2–3 minutes.
Step 4:

Now add the thawed mushrooms to the skillet. Fry everything together for 2–3 minutes, then cover, lower the heat, and let it cook another 10 minutes. Stir occasionally and watch that nothing scorches. If the moisture from the mushrooms cooks off too fast, add just a couple of tablespoons of water.
Step 5:

Separately, stir the cornstarch into the cold water until there are no lumps. Why the cornstarch? It thickens the sauce a little. A sauce with this consistency coats the pasta nicely and makes the dish silky and delicious. Peel and mince the garlic. Once the chicken and mushrooms are cooked, add the cornstarch slurry, the cream, and the minced garlic to the skillet.
Step 6:

Season with a little salt and spices to taste. Stir everything and bring it to a boil. As it heats, the sauce will thicken slightly.
Step 7:

Then add the cooked pasta to the skillet. Toss everything together and heat through for another 2–3 minutes so all the ingredients come to the same temperature.
Step 8:

Divide the finished dish among plates and serve hot. Enjoy!

This chicken-and-mushroom sauce works with any pasta, or over rice or mashed potatoes.
How do you cook pasta properly? Use a roomy pot with about 1 quart (1 liter) of water per 3.5 oz (100 g) of pasta — the pasta should float freely. Salt the water to taste and bring it to a rolling boil. Add the pasta to boiling water (not before), or it may clump. Cook over medium heat, stirring occasionally, until fully cooked or al dente (the package always lists the time). Drain the cooked pasta in a colander; there's no need to rinse it. If you're not tossing it with sauce right away, return it to the pot and stir in a teaspoon of olive oil (or a pat of butter) to keep it from sticking.