Creamy Chicken Mushroom Fettuccini: A Symphony of Flavors

Craving a dish that’s both comforting and sophisticated? Look no further than Creamy Chicken Mushroom Fettuccini. This Italian-inspired classic is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion.

At its heart, this dish features perfectly cooked fettuccini pasta, known for its wide, flat strands that beautifully capture the rich, creamy sauce. The pasta is cooked al dente, offering a delightful chewiness that complements the other textures.

But the real star of the show is the luscious cream sauce. Made with a blend of heavy cream, Parmesan cheese, and aromatic garlic, it’s a velvety indulgence that coats every strand of pasta. Sautéed mushrooms, often a medley of cremini, shiitake, and oyster varieties, add an earthy depth and savory umami to the sauce.

Tender pieces of chicken breast, pan-seared to golden perfection, provide a lean protein boost and a satisfying bite. The chicken absorbs the flavors of the sauce, creating a harmonious blend that will tantalize your taste buds.

A sprinkle of fresh parsley adds a pop of color and a touch of herbaceousness, while a grind of black pepper provides a subtle kick. Creamy Chicken Mushroom Fettuccini is more than just a pasta dish; it’s an experience. It’s a symphony of flavors and textures that will leave you feeling completely satisfied. Serve it with a side of garlic bread and a crisp salad for a complete and unforgettable meal. Enjoy!

Ingredients

500g chicken breast, strips (you can use 1kg if you want more chicken)500g sliced mushrooms1 jar sliced sun dried tomatoes600ml fresh pure cream300ml thickened cream2 tablespoon Worcestershire sauce1 packet gravox supreme gravy mixed with a little water11⁄2 teaspoons vegeta11⁄2 teaspoon Paprika11⁄2 teaspoon masterfoods all seasoning “Spicy”1 teaspoon Italian herbs1 diced onion3 garlic cloves, crushed2 sprigs Spring onion, diced375g box Fettuccini, cooked according to packet instructions.Salt and pepper to tasteOptional garnish Chilli flakes, spring onions, fresh basil

Method

Marinate your chicken in a dash of vegeta, paprika, salt & pepper.In a dry hot non stick pan brown mushroom till water evaporates and they brown up nicely, stir occasionally. Remove from pan and set aside.Add aittle oil to the pan from the sun dried tomatoes and cook your chicken in batches till golden, remove from pan set aside.Add more oil and saute your onion till soft and add garlic, stir. Add your mushrooms, sun dried tomatoes (drained from oil), chicken with its Juices, spring onions and stir to combine.Add your creams, Worcestershire sauce, gravy, seasoning and simmer for approx 20mins, stirring occasionally.Keep in mind the seasoning added (vegeta and masterfoods seasoning all spicy) have salt so I only added a little salt & pepper at the end. Season to taste!Add the fettuccini, stir, top with spring onions and fresh basil and enjoy! I like to add chilli to my plate but you can add Chilli in the cooking process with the garlic.when reheating I like to add a little milk to the pot to bring back the creaminess and on a low heat with lid on.

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