CHICKEN MUSHROOM FETTUCCINE
This Chicken Mushroom Fettuccine recipe is perfectly prepared with a light cream sauce.
Provided by RecipeGirl.com
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet. Add the chicken and cook 3 minutes on each side, or until tender and cooked through. Remove the chicken from the pan, let it rest for a couple of minutes, and then slice it into small strips and set aside.
- Add the mushrooms and garlic to the skillet; cook for 1 minute, stirring. Sprinkle with flour, stirring quickly. Stir in the broth and milk. Reduce heat and simmer 3 minutes, until the mixture thickens- stirring occasionally. Stir in the cheeses and pepper.
- Return the chicken to the skillet; cook, stirring for about 2 minutes, until the chicken warms up.
- Arrange the fettuccine on four plates. Top with chicken and sauce. Garnish with parsley.
Nutrition Facts : ServingSize 1 serving, Calories 422 kcal, Carbohydrate 21 g, Protein 33 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 109 mg, Sodium 939 mg, Fiber 1 g, Sugar 5 g
CHICKEN MUSHROOM ALFREDO
Tender chicken and sauteed mushrooms in a creamy garlic parmesan cheese Alfredo sauce tossed with fettuccine noodles.
Provided by Erren Hart
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- In a large skillet, heat 2 Tablespoons olive oil over medium-hight heat. Add the chicken and brown on all sides. Remove from the heat and set aside.
- In the same pan as the chicken cooked, melt two tablespoons of butter, Add sliced mushrooms and cook for 10-12 minutes or until golden and caramelized.
- Meanwhile In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce. Reserve a cup of cooking water before draining.
- Once the mushrooms are cooked, add the garlic and cook for 1-2 minutes longer.
- Add the cream and butter stir until the butter is melted and is and combined into the cream. Cook over medium heat for 6 to 8 minutes, until it begins to reduce and thicken.
- Mix in the nutmeg and cheese. Season with freshly grated black pepper and stir until the cheese melts into the sauce. Once the pasta is just under done, add the noodles, chicken and parsley to the pan.
- Gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
- Top with more grated cheese and chopped parsley. Serve immediately.
Nutrition Facts : Calories 1192 kcal, Carbohydrate 89 g, Protein 53 g, Fat 70 g, SaturatedFat 37 g, Cholesterol 359 mg, Sodium 559 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
CHICKEN MUSHROOM FETTUCCINE ALFREDO
This chicken mushroom alfredo features luscious creamy sauce tossed with juicy chicken and sautéed mushrooms. An Olive Garden copycat!
Provided by Natalya Drozhzhin
Categories Main Course Pasta
Time 1h
Number Of Ingredients 10
Steps:
- Cook fettuccine per the box instructions.
- Slice the mushrooms into thin strips and sauté them over high heat until golden brown. Season them with a little salt. Next, slice the chicken into evenly sized strips. Season the chicken with salt and pepper and sauté the chicken until golden brown.
- In a medium saucepan, whisk the heavy whipping cream, butter or margarine, pressed garlic, and grated parmesan cheese together. Cook the sauce over medium-low heat until smooth.
- Add the cooked fettuccine, mushrooms, and chicken into the sauce. Toss everything together until well-combined and remove from heat.
- Serve warm and topped with freshly grated parmesan. Enjoy!
Nutrition Facts : Calories 493 kcal, Carbohydrate 18 g, Protein 20 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 169 mg, Sodium 586 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
HOMEMADE CHICKEN FETTUCCINE
This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!
Provided by Torrerizor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.
Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g
ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, yellow onion, salt, pepper, cremini mushroom, garlic, dried thyme, paprika, chicken broth, heavy cream, farfalle pasta, spinach, parmesan cheese
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.
- Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
- Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
- Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
- Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
- When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.
- Add parmesan and stir until it's well-incorporated and you're left with a smooth sauce.
- Top off with extra parmesan and serve.
- Enjoy!
CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS
Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.
Provided by Mark Bittman
Categories dinner, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
- Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
- Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN AND MUSHROOM PASTA
Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.
Provided by iewe7726
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and return to saucepan and keep warm.
- Meanwhile, season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring, about 5 minutes or until chicken is tender and no longer pink. Remove from skillet and keep warm.
- Add remaining olive oil to skillet. Cook mushrooms and onion in hot olive oil until just tender, stirring occasionally.
- Carefully add chicken broth and white wine.
- Bring to boiling, reduce heat and boil gently, uncovered, about 2 minutes or until liquid is reduced by half.
- Remove skillet from heat. Add cooked pasta, chicken, cherry tomatoes, basil and oregano to mushroom mixture and toss to coat.
- Transfer to a serving dish and sprinkle with Parmesan cheese and freshly ground pepper.
Nutrition Facts : Calories 473.1, Fat 13.2, SaturatedFat 2.9, Cholesterol 78.1, Sodium 474.9, Carbohydrate 53.3, Fiber 8.2, Sugar 3.5, Protein 34
CREAMY CHICKEN AND MUSHROOM FETTUCCINI
Very easy chicken and pasta dish. I always get compliments when I make this. This recipe is for 2-3 people, but is easily doubled.
Provided by Neonprincess
Categories Chicken Breast
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta, while you chop up the ingredients. (Stir the fettuccini often otherwise it will stick together.).
- Fry chicken till about 1/2 cooked, then add bacon, and fry for a further couple of minutes. Add crushed garlic, stir well.
- When bacon is cooked, add mushrooms and shallots, fry for a few minutes, till mushrooms soften.
- Stir in cream, simmer for about 2 minutes. Taste and add salt (or other herbs / spices) if desired. To thicken sauce, mix cornflour with small amount of water, and stir into sauce. Keep stirring, it should thicken in about one minute.
- Serve.
Nutrition Facts : Calories 796.6, Fat 53.2, SaturatedFat 31.3, Cholesterol 248.3, Sodium 151, Carbohydrate 65.2, Fiber 1.1, Sugar 1.3, Protein 17
More about "chicken mushroom fettuccine recipes"
CHICKEN MUSHROOM PASTA {SO CREAMY AND EASY!} - PLATED …
From platedcravings.com
ONE POT CHICKEN AND MUSHROOM FETTUCCINE ALFREDO
From therecipecritic.com
CHICKEN & MUSHROOM PASTA RECIPE - COOK WITH …
From cookwithcampbells.ca
CREAMY CHICKEN, MUSHROOM & CHIVE FETTUCCINE RECIPE
From australianeggs.org.au
RECIPE: PESTO CHICKEN PASTA WITH ZUCCHINI & MUSHROOMS - BLUE …
From blueapron.com
40 CHICKEN AND MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
CREAMY & DELICIOUS! EASY CHICKEN & MUSHROOM PASTA RECIPE
From youtube.com
TUSCAN CHICKEN PASTA RECIPE | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
SPICY MUSHROOM CHICKEN PASTA - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
CHICKEN MUSHROOM PASTA (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
CREAMY CHICKEN & MUSHROOM FETTUCINE | RECIPETIN EATS
From recipetineats.com
CHICKEN, ARTICHOKE, AND MUSHROOM FETTUCCINE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN MUSHROOM PASTA RECIPE - KEY TO MY LIME
From keytomylime.com
THE 10 MOST POPULAR RECIPES OF JANUARY 2023 | BON APPéTIT
From bonappetit.com
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
20+ EASY, COMFORTING & CREAMY DINNER CASSEROLE RECIPES
From eatingwell.com
EASY PASTA RECIPES FOR THE WHOLE FAMILY | RAGÚ®
From ragu.com
CREAMY MUSHROOM CHICKEN PASTA (ONE-POT) - CAFE DELITES
From cafedelites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love