Chicken Mushroom Fettuccine Recipes

CHICKEN MUSHROOM FETTUCCINE

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.

HOMEMADE CHICKEN FETTUCCINE

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.

CHICKEN MUSHROOM FETTUCCINE ALFREDO

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!

CHICKEN MUSHROOM FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.

CREAMY CHICKEN AND MUSHROOM FETTUCCINI

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.

PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
• Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
• Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
• Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.

CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS

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.

CHICKEN AND MUSHROOM PASTA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.
• Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/4 cup pasta water.
• Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.

ONE-POT CHICKEN AND MUSHROOM PASTA RECIPE BY TASTY

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!

CHICKEN FETTUCCINE WITH CREAMY TOMATO & MUSHROOM SAUCE

Steps:

• Spray large skillet with cooking spray. Cook Chicken breasts until browned on both sides, and no longer pink. About 8-10 minutes. Remove from skillet: keep warm.
• Stir together spaghetti sauce and tomatoes in skillet. Add pasta. Bring to a boil. Reduce heat: simmer over low heat 10 minutes or until pasta is tender.
• Add cream and stir until blended. To serve, portion pasta onto individual serving plates, Slice each chicken breast into strips, place on top of pasta. Sprinkle with cheese.

BALSAMIC CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining vinaigrette; cook 5-6 minutes longer or until heated through., Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.

CHICKEN AND MUSHROOM PASTA

Steps:

• Marinate the sliced chicken breast in ginger and garlic paste and salt for ten minutes. Fry the chicken for two minutes each side. After that, remove the chicken from the pan and add the mushrooms and fry for a minute.
• Boil the pasta in a saucepan and drain the water when it turns soft.
• In another pan, pour the milk in low heat and melt the butter in the milk. Then add the mushrooms and chicken in that and add the pasta. Cook it till the pasta turns creamy. Sprinkle finely chopped parsley on the pasta.