Fettuccine with chicken and mushrooms in a creamy sauce
3 servings
30 minutes
Fettuccine with chicken and mushrooms in creamy sauce is a true embodiment of Italian culinary elegance. Originating in sunny Italy, this recipe combines tender chicken fillet, aromatic mushrooms, and a velvety cream sauce that envelops each strand of pasta. The addition of parmesan gives the dish a savory touch, while fresh herbs add brightness to the flavor. Fettuccine is perfect for a cozy family dinner or a romantic evening, creating an atmosphere of warm Italian hospitality. Served hot with a light aroma of olive oil that highlights the richness of flavors. The balanced combination of ingredients makes this dish not only exquisite but also nutritious, providing true pleasure to anyone who tries it.
1
Slice the mushrooms and cube the fillet. Grate the cheese.
- Button mushrooms: 150 g
- Chicken breast fillet: 250 g
- Parmesan (Parmigiano Reggiano): 40 g
2
Boil the pasta in slightly salted water with a little olive oil. Cook for about 4-5 minutes. Then drain in a colander and let the liquid drain without rinsing the pasta.
- Fettuccine: 500 g
- Salt: to taste
- Olive oil: 1 tablespoon
3
Fry the mushrooms in butter until golden brown.
- Button mushrooms: 150 g
- Butter: 1 g
4
Add meat to the mushrooms, season with salt and pepper to taste, and fry until cooked.
- Chicken breast fillet: 250 g
- Salt: to taste
- Ground black pepper: to taste
5
Mix grated cheese and cream, pour the mixture over the meat with mushrooms. Stew until thickened.
- Parmesan (Parmigiano Reggiano): 40 g
- Cream 20% fat: 150 ml
6
Place the pasta on a plate, drizzle with olive oil. Top with mushrooms and chicken. Sprinkle the finished dish with fresh herbs and grated cheese.
- Fettuccine: 500 g
- Olive oil: 1 tablespoon
- Button mushrooms: 150 g
- Chicken breast fillet: 250 g
- Parsley: 1 bunch
- Parmesan (Parmigiano Reggiano): 40 g
