Golden chicken, tender mushrooms and silky fettuccine tossed in a rich Parmesan garlic cream sauce for an irresistible homemade pasta dinner.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Introduction
Creamy garlic chicken fettuccine recipe with mushrooms, Parmesan, fresh parsley and rich garlic cream sauce is the perfect choice when you want a comforting pasta dinner that feels restaurant-worthy but is easy enough to make at home. Tender pieces of chicken are pan-seared until beautifully golden, while sliced mushrooms are cooked until savory and lightly caramelized. Everything comes together with wide ribbons of fettuccine and a velvety sauce made with fresh garlic, cream and Parmesan cheese. The sauce clings beautifully to every strand of pasta, while fresh parsley and cracked black pepper balance the richness. It is creamy, hearty and especially satisfying served hot straight from the skillet.
Ingredients
For the Chicken and Pasta
- 12 oz (340 g) fettuccine pasta
- 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 8 oz (225 g) cremini or button mushrooms, sliced
For the Garlic Cream Sauce
- 2 tablespoons (28 g) unsalted butter
- 4 garlic cloves, finely minced
- 1 1/2 cups (360 ml) heavy cream
- 1 cup (90 g) freshly grated Parmesan cheese
- 1/2 cup (120 ml) reserved pasta water, as needed
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (15 g) fresh parsley, finely chopped
Step-by-Step Instructions
- Cook the fettuccine: Bring a large pot of generously salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Reserve about 1/2 cup (120 ml) of pasta water before draining.
- Season the chicken: Pat the chicken pieces dry and season with Italian seasoning, garlic powder, salt and black pepper. Dry chicken develops a better golden crust when it hits the hot skillet.
- Sear the chicken: Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5–7 minutes, turning occasionally, until golden and cooked through to 165°F (74°C). Transfer to a plate.
- Cook the mushrooms: Add the sliced mushrooms to the same skillet. Cook for 4–5 minutes, stirring occasionally, until tender and golden around the edges. Transfer them to the plate with the chicken.
- Start the garlic sauce: Reduce the heat to medium and melt 2 tablespoons butter in the skillet. Add the minced garlic and cook for about 30 seconds, stirring constantly, just until fragrant. Avoid browning the garlic.
- Make it creamy: Pour in the heavy cream and add the Italian seasoning and black pepper. Bring to a gentle simmer and cook for 2–3 minutes. Reduce the heat to low, then gradually stir in the Parmesan until melted and smooth.
- Combine everything: Add the drained fettuccine, cooked chicken and mushrooms to the skillet. Toss gently until everything is generously coated in the garlic Parmesan sauce. Add reserved pasta water a little at a time if the sauce needs loosening.
- Finish and serve: Stir in most of the fresh parsley and taste for seasoning. Serve immediately with additional Parmesan, parsley and freshly cracked black pepper over the top.
Tips for the Best Creamy Chicken Fettuccine
- Use freshly grated Parmesan instead of pre-shredded cheese for a smoother, silkier sauce.
- Cook the chicken in a single layer so the pieces sear rather than steam.
- Let the mushrooms brown before stirring them too frequently for deeper flavor.
- Keep the heat low when adding Parmesan to prevent the cream sauce from becoming grainy.
- Reserve pasta water before draining because its starch helps the sauce cling to the fettuccine.
Serving Suggestions
Serve this creamy garlic chicken fettuccine immediately while the sauce is warm and silky. It pairs beautifully with garlic bread, roasted broccoli, asparagus or a crisp green salad dressed with lemon vinaigrette. For an extra restaurant-style finish, add freshly grated Parmesan and chopped parsley just before serving.
Storage
Store leftover chicken fettuccine in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. Stir frequently until thoroughly heated. Avoid overheating, as high heat can cause the creamy Parmesan sauce to separate and can dry out the chicken.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work very well and stay especially juicy. Cut them into similar-sized pieces and cook until they reach a safe internal temperature of 165°F (74°C).
What mushrooms are best for creamy chicken fettuccine?
Cremini mushrooms provide a deeper savory flavor, while white button mushrooms are milder and work equally well. A combination of the two is also delicious.
How do I keep the Parmesan cream sauce smooth?
Lower the heat before adding the Parmesan and stir it in gradually. Freshly grated cheese melts more smoothly than packaged shredded Parmesan, and a little reserved pasta water can help create a glossy, creamy consistency.