Light Chicken and Mushroom Fettuccine
A creamy pasta dish featuring tender chicken and earthy mushrooms that’s easy to prepare and perfect for a quick weeknight dinner or a weekend gathering.
Ingredients
Pasta and Sauce Base
- 8 ounces Fettuccine Cook according to package instructions.
- 2 tablespoons Butter For sautéing the mushrooms.
- 3 cups Mushroom, cleaned and sliced Use fresh varieties for better flavor.
- 2 tablespoons Flour To help thicken the sauce.
- 3/4 cup Chicken Broth Use low-sodium if preferred.
- 1/4 cup 2% Milk For a creamy texture.
- 1/2 ounce Parmesan Cheese, grated fine Add more if desired for extra flavor.
- 1 1/2 tablespoons Fresh Sage or Basil, chiffonade Optional, for garnishing.
- to taste Kosher Salt
- to taste Fresh Ground Black Pepper
- to taste Minced or granulated garlic Adjust based on preference.
Chicken
- 2 cups Baked Chicken Breast, sliced Pre-cooked chicken works best.
Instructions
Cooking Pasta
- Cook the fettuccine according to package instructions and set aside.
Preparing the Sauce
- In a skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they are soft.
- Stir in the flour and cook for another minute. Gradually whisk in the chicken broth and milk.
- Continue stirring until the sauce thickens, then add in the Parmesan cheese, salt, pepper, and garlic.
Combining Ingredients
- Add the sliced chicken and cooked fettuccine to the sauce. Toss to combine.
- If desired, finish with fresh sage or basil.
Serving
- Serve warm, garnished with additional grated Parmesan cheese and fresh herbs. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Consider adding more vegetables for added flavor and nutrition. For meal prep, this dish can be made in advance and reheated easily.