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Homemade Creamy Parmesan Chicken & Wild Mushroom Fettuccine photo

Creamy Parmesan Chicken & Wild Mushroom Fettuccine

This Creamy Parmesan Chicken & Wild Mushroom Fettuccine is rich, comforting, and easy to make—perfect for a weekday dinner or special occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fettuccine pasta
  • 2 cups chicken breast sliced
  • 1 cup wild mushrooms sliced (such as shiitake, cremini, or oyster)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • salt to taste
  • pepper to taste
  • fresh parsley for garnish

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon
  • Silicone spatula
  • Colander
  • Grater
  • Chef’s knife
  • Cutting board

Method
 

Cook the Fettuccine
  1. Bring a large pot of salted water to a boil. Add the 8 oz of fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve about a cup of pasta water before draining to adjust the sauce consistency later. Drain the pasta and set aside.
Sauté the Chicken
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced chicken breast seasoned with salt and pepper. Cook until the chicken is golden brown and cooked through, approximately 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.
Cook the Wild Mushrooms and Garlic
  1. In the same skillet, add the sliced wild mushrooms and sauté until they release their juices and turn tender, about 4-5 minutes. Add the minced garlic and dried thyme, cooking for an additional minute until fragrant.
Prepare the Creamy Parmesan Sauce
  1. Lower the heat to medium and pour in 1 cup of heavy cream. Stir well, scraping any browned bits off the bottom of the pan to incorporate flavor. Gradually add 1 cup of grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste.
Combine Everything
  1. Add the cooked chicken back into the skillet with the sauce and mushrooms. Toss in the drained fettuccine pasta, gently mixing to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
Garnish and Serve
  1. Transfer the pasta to serving plates and garnish with freshly chopped parsley. This dish pairs wonderfully with a crisp green salad or steamed vegetables. Serve immediately and enjoy the luscious flavors of this comforting meal.

Notes

  • Use freshly grated Parmesan cheese for the best melting and flavor – pre-grated cheese often contains additives that affect texture.
  • Wild mushrooms can vary in moisture content; be sure to sauté them until most liquids evaporate to avoid a watery sauce.
  • If you prefer a lighter sauce, substitute half of the heavy cream with milk, but reduce the cooking time to prevent curdling.
  • For a gluten-free option, use gluten-free fettuccine pasta and follow the same cooking instructions.
  • Reserve pasta water to adjust sauce consistency as needed for a perfect creamy texture.