🍝 Creamy Mushroom Fettuccine with Grilled Chicken & Sautéed Mushrooms 🍗🌿
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: ~620 per serving
🛒 Ingredients:
For the Grilled Chicken:
🍗 2 boneless chicken breasts
🫒 1 tbsp olive oil
🌿 1/2 tsp dried Italian herbs
🧂 Salt & pepper, to taste
For the Creamy Mushroom Pasta:
🍝 200g fettuccine
🍄 250g mushrooms, sliced
🧄 2 garlic cloves, minced
🧈 1 tbsp butter
🥛 150ml heavy cream
🧀 30g grated Parmesan
🌿 Fresh parsley, chopped (for garnish)
🧂 Salt & black pepper to taste
For Extra Sautéed Mushrooms:
🍄 100g mushrooms, sliced
🧈 1 tsp butter
🧂 Salt & pepper
👨🍳 Instructions:
Marinate the chicken: Rub chicken with olive oil, herbs, salt, and pepper. Let it sit while prepping the other ingredients.
Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente (approx. 10–12 minutes), then drain.
Grill the chicken: In a grill pan or skillet over medium-high heat, cook the chicken breasts for 6–7 minutes per side, or until golden and cooked through. Slice and set aside.
Make the mushroom sauce: In a pan, melt butter and sauté garlic and 250g mushrooms until golden (about 5 minutes). Pour in cream, reduce heat, and simmer for 3–4 minutes. Add Parmesan, salt, and pepper. Stir until creamy.
Sauté extra mushrooms: In another pan, melt butter and quickly sauté the remaining mushrooms until lightly browned. Season with salt and pepper.
Assemble: Plate pasta, spoon mushroom sauce over top, add grilled chicken on the side, and serve with extra sautéed mushrooms. Garnish with parsley and extra Parmesan.
💡 Tips & Variations:
Use tagliatelle or linguine if fettuccine isn’t available.
Add spinach or sun-dried tomatoes to the sauce for extra depth.
Sub grilled chicken with grilled tofu for a vegetarian version.