Creamy chicken fettuccini recipe

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Fettucini with chicken cooked in a creamy mushroom and garlic sauce.
Preparation time: 5 minutes, Cooking time: 15 minutes, Serves: 4 


4 chicken breasts, boneless and skinless, cut into 1/2 inch thick slices
2 Tbsp olive oil
2 garlic cloves, minced
1 cup white mushrooms, sliced
1 Tbsp flour
1 cup dry white wine

1 cup heavy cream
1/2 cup grated parmesan cheese
Salt and black pepper, freshly ground

1 lb fettucini


Cook the fettucini according to directions on the packaging, drain, set aside and keep warm.

In a large skillet, over medium to high heat, heat the olive oil. Cook the chicken until browned on both sides, remove it and set aside.

Add the mushrooms to the skillet and garlic. Cover and cook for 1 minute. Sprinkle with the flour and stir well until the flour is combined with the juices. Add the wine and let simmer for 1-2 minutes more. Reduce heat to low, add the heavy cream and stir well. Simmer for 2-3 minutes, until the sauce thickens.

Stir in the parmesan cheese and season with salt and black pepper to taste.

Return the chicken to the skillet, toss well until it is covered with the sauce and heat through. Add the fettucini to the skillet and toss until well blended. If the skillet is not big enough to hold the fettucini, put the fettucini in a large bowl, pour over the chicken sauce and toss. It is important that the fettucini is well covered with the sauce.

Notes and tips

This dish is great with garlic bread and white wine.
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