Classic pasta for a cozy dinner: juicy pieces of chicken, golden brown mushrooms, and a silky milk-and-cream-cheese sauce cling to every ribbon of fettuccine. Simple ingredients, clear method, and a deeply satisfying flavor.
Ingredients
- 9 oz | 250 g brown mushrooms
- 9 oz | 250 g chicken breast
- 9 oz | 250 g fettuccine (or other long pasta)
- 1 onion
- 1 garlic clove
- 2–3 sprigs parsley
- 2.1 oz | 60 g unsalted butter
- 2 tsp | 2 tsp all-purpose flour
- 2 ladles pasta cooking water
- 1 1/3 cups | 330 ml milk
- 2.1 oz | 60 g cream cheese
- Salt, black pepper, sweet paprika
Step-by-Step Recipe
- Prep the ingredients: slice the mushrooms, finely dice the onion, and mince the garlic. Cut the chicken breast into small strips and roughly chop the parsley.
- Cook the fettuccine in a large pot of well-salted water until al dente, following the package directions. Drain, reserving 2 ladles of the starchy cooking water.
- Melt 2/3 oz | 20 g butter in a skillet over medium heat. Sauté the mushrooms for 5–6 minutes until browned, season with salt and pepper, then add the onion and cook 3–4 minutes more until softened. Transfer the mushrooms and onion to a bowl.
- In the same skillet, melt another 2/3 oz | 20 g butter. Add the chicken, season with salt, black pepper, and sweet paprika. Cook for 5–6 minutes until done, then add the garlic and warm for 30 seconds. Transfer the chicken to the mushrooms.
- Melt the remaining 2/3 oz | 20 g butter in the skillet, add the flour, and cook for 1 minute, stirring. Gradually pour in the milk, whisking constantly until smooth and lightly thickened.
- Add the cream cheese and 1 ladle of pasta water, stirring until glossy and smooth. Return the chicken and mushrooms to the skillet and warm through for 1–2 minutes.
- Add the fettuccine and toss thoroughly. If needed, add a little more pasta water for a soft, velvety finish. Remove from the heat, stir in the parsley, adjust the seasoning, and serve immediately.
Nutrition Facts (per serving)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| ≈ 670 kcal | ≈ 33 g | ≈ 29 g | ≈ 69 g |
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Tips and Variations
- Sauce texture: if it is too thick, add pasta water a spoonful at a time; if too loose, simmer over low heat for 1–2 minutes, stirring.
- Extra creaminess: replace part of the milk with 10–20% cream, and reduce the cream cheese to 1 1/3 oz | 40 g.
- Mushrooms: brown mushrooms give a deeper flavor, but white mushrooms or oyster mushrooms also work well.
- Pasta: tagliatelle, linguine, or spaghetti are all good alternatives to fettuccine.
- Heat: add a pinch of chili or smoked paprika for a little edge.
FAQ
Can I replace the cream cheese?
Yes. Use 1/4–1/3 cup | 50–70 ml of 20% cream instead of cream cheese, and simmer the sauce a little longer until it reaches the right thickness.
How do I store and reheat leftovers?
Cool completely, transfer to a container, and refrigerate for up to 2 days. Reheat in a skillet with a spoonful of water or milk to bring back the creamy texture.
What if the sauce has lumps?
Take it off the heat and blend with an immersion blender or strain through a sieve, then return it to the skillet and continue with the recipe.