Mushroom Garlic Pasta with Grilled Chicken
Creamy Garlic Mushroom Fettuccine with Herb-Grilled Chicken
Ingredients:
250g fettuccine pasta
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cups cremini or button mushrooms, sliced
4 cloves garlic, minced
1 tablespoon butter
1/2 cup low-sodium chicken broth
1/2 cup coconut cream or dairy cream (no wine)
1/4 cup grated Parmesan cheese (optional)
1/4 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt, pepper, and dried thyme. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the chicken for 5–6 minutes on each side or until fully cooked. Let rest, then slice into strips.
In a large skillet, heat remaining olive oil and butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add sliced mushrooms and cook for 5–6 minutes until golden and softened.
Pour in the chicken broth and bring to a gentle simmer for 3 minutes.
Stir in the coconut cream or dairy cream and simmer until slightly thickened, about 3–4 minutes.
Add in the cooked fettuccine and toss until the pasta is well coated. Stir in Parmesan if using.
Plate the pasta and top with grilled chicken strips. Garnish with fresh parsley. Serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 510 kcal | Servings: 4 servings