Chicken Mushroom Fettuccine Recipe

Cook Time: 30 minutes

Ingredients

• 6 chicken breast cutlets (about 2 1/2 pounds total)
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 8 ounces fresh mushrooms, cleaned and sliced
• 1/3 cup minced shallots
• 2 cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons all-purpose flour
• 1 3/4 cups half and half
• 1/2 cup grated freshly Parmesan cheese, divided
• 12 ounces fettuccine pasta
• Additional flat-leaf parsley sprigs for garnish (optional)

Directions

Step 1: Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.

Step 2: Heat 1 tablespoon of olive oil and butter in a large nonstick skillet over medium heat. Once hot, add the chicken cutlets and cook until browned, about 3 to 5 minutes per side. Remove the cutlets from the skillet and set aside to keep warm.

Step 3: In the same skillet, add 1 more tablespoon of olive oil and stir in the mushrooms. Cook for 3 to 5 minutes, stirring occasionally, until the mushrooms begin to soften. Then, add the shallots and garlic, stirring constantly for about 30 seconds.

Step 4: Pour in the white wine, stir, and return the chicken cutlets along with any juices that have accumulated on the plate back into the skillet. Cover the skillet, reduce the heat, and cook the chicken until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken reads 165F (74C), about 8 to 10 minutes.

Step 5: Meanwhile, bring a large pot of lightly salted water to a boil. Add the fettuccine and cook until tender yet firm to the bite, about 8 minutes.

Step 6: In a small bowl, whisk together the flour and 2 tablespoons of water to create a slurry. Gradually whisk in about 1/3 cup of the cooking liquid from the skillet.

Step 7: Return the skillet to medium heat. Stir in the slurry and the half and half. Bring the sauce to a boil, stirring frequently, until it thickens, about 3 to 5 minutes.

Step 8: Remove the skillet from the heat and stir in 1/3 cup of grated Parmesan cheese and the minced parsley. Stir until the cheese has melted and the sauce is smooth. Taste the sauce and adjust the seasoning with salt and pepper if necessary.

Step 9: Drain the fettuccine and divide it into 6 servings. Place a chicken cutlet on each plate, top with the mushroom Parmesan sauce, and garnish with the remaining grated Parmesan cheese and flat-leaf parsley sprigs, if desired.

Step 10: Serve warm and enjoy!

Nutrition Facts (per serving)

• Calories: 557
• Fat: 21g (27% DV)
• Saturated Fat: 7g (33% DV)
• Cholesterol: 182mg (61% DV)
• Sodium: 559mg (24% DV)
• Total Carbohydrate: 42g (15% DV)
• Dietary Fiber: 3g (10% DV)
• Total Sugars: 3g
• Protein: 45g (90% DV)
• Vitamin C: 4mg (5% DV)
• Calcium: 213mg (16% DV)
• Iron: 4mg (23% DV)
• Potassium: 592mg (13% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe.

This creamy Chicken Mushroom Fettuccine is a delicious, comforting dish that blends tender chicken, savory mushrooms, and a rich creamy sauce over a bed of fettuccine pasta. It's a simple yet elegant meal that can be enjoyed on a weeknight or served at a dinner party. Heres everything you need to know about this delectable dish:

History and Origin

The origins of fettuccine alfredo, the base for many creamy pasta dishes like this one, trace back to Italy, specifically Rome. However, Chicken Mushroom Fettuccine represents a fusion of Italian pasta traditions with American culinary preferences, particularly the popularization of creamy sauces in mainstream American cooking during the 20th century. While the dish itself doesn't have a singular historical event attached to it, it is widely enjoyed across the globe, especially in the United States, where fettuccine Alfredo and its variations are staples of Italian-American cuisine.

Regional Features

Chicken Mushroom Fettuccine is a dish that doesn't belong to a specific region in Italy but is rather an American adaptation. It takes inspiration from the classic fettuccine Alfredo, a dish created in Rome in the early 1900s by Alfredo di Lelio. The addition of chicken and mushrooms brings an earthy depth to the creamy sauce. While you wont find this exact dish in Italy, the idea of pairing pasta with creamy, meaty sauces is a common practice throughout Italian cuisine. The mushrooms, often a symbol of northern Italian cooking, add a regional flair that evokes the culinary traditions of regions such as Piedmont, famous for its truffle and mushroom dishes.

How it Differs from Similar Dishes

Unlike traditional fettuccine Alfredo, which is usually just pasta with butter, cream, and cheese, Chicken Mushroom Fettuccine introduces a meaty proteinchickenand a rich, mushroom-based sauce that adds depth and umami. The inclusion of shallots, garlic, and white wine creates a more complex flavor profile than the typically simpler Alfredo sauce. Other similar dishes might include Chicken Carbonara, which uses pancetta and eggs in place of the creamy sauce, or even Chicken Marsala, which features a Marsala wine sauce with mushrooms but lacks the creamy richness of this fettuccine.

Where It's Typically Served

Chicken Mushroom Fettuccine is a versatile dish that can be served in a variety of settings. It's a popular option in Italian-American restaurants and is commonly prepared at home for family dinners or dinner parties. The dish pairs beautifully with a side of garlic bread and a simple green salad, making it an ideal choice for a comforting and filling meal. Its also a favorite in casual dining settings, especially in the United States, where the fusion of creamy sauces and pasta dishes is widely enjoyed.

Interesting Facts

• The name "fettuccine" comes from the Italian word "fettucce," meaning "little ribbons," referring to the pastas flat, wide shape.
• Fettuccine Alfredo, the dish that inspired Chicken Mushroom Fettuccine, was created by Alfredo di Lelio in 1908 at his restaurant in Rome. The dish gained popularity when Hollywood stars visited Rome in the 1920s.
• Mushrooms have been used in cooking for centuries, with their rich, earthy flavor enhancing countless dishes. Theyre especially popular in northern Italian and French cuisines.
• This dish is often made with "half-and-half"a dairy product consisting of equal parts milk and creamthough some versions might use heavy cream for a richer sauce.
• Chicken Mushroom Fettuccine is a high-protein dish that delivers a good amount of calcium and iron, thanks to the Parmesan cheese and chicken.

Conclusion

Chicken Mushroom Fettuccine is a comforting, hearty dish that combines creamy textures with savory flavors. Whether enjoyed as part of a weeknight dinner or served at a special gathering, this dish never fails to impress. It is a perfect example of how Italian-American cuisine adapts traditional Italian recipes to suit a variety of tastes and preferences.

FAQ about Chicken Mushroom Fettuccine Recipe