Creamy Chicken and Mushroom Spinach Fettuccine

Name: Creamy Chicken and Mushroom Spinach Fettuccine
Total time: 30 min
Yield: 4 people
Ingredients: 12 oz Fettuccine; 1 lb Chicken Breast; 8 oz Mushrooms; 2 tbsp Salted Butter; 1 tbsp Olive Oil; 3 cloves Garlic; 1.5 cups Heavy Cream; 0.6 cup Parmesan; 4 cups Spinach; 1 tsp Sea Salt; 0.5 tsp Black Pepper

Under 30 MinsHigh ProteinDinnerComfort FoodItalian

Medium

30min

850kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich and comforting pasta dish featuring seared chicken, sautéed mushrooms, and wilted spinach in a homemade garlic parmesan cream sauce.

There is truly nothing more comforting after a long day than a steaming bowl of Creamy Chicken and Mushroom Spinach Fettuccine. This dish is the epitome of homemade Italian-American comfort food, bringing together tender, golden-seared chicken breast and earthy sautéed mushrooms in a luxurious sauce. The magic of this Creamy Chicken and Mushroom Spinach Fettuccine lies in the rich alfredo-style base made from your fresh heavy cream and savory parmesan cheese, which clings perfectly to the broad fettuccine noodles. While many pasta dishes can feel heavy, the addition of fresh spinach wilts down beautifully into the sauce, adding a vibrant pop of green and a touch of earthiness that cuts through the richness. It is a restaurant-quality meal that comes together in under 30 minutes right in your own kitchen. Whether you are cooking for a date night or a hungry family, this Creamy Chicken and Mushroom Spinach Fettuccine hits all the right notes of savory, creamy, and satisfying flavors.

Ingredients

350 g Fettuccine
450 g Chicken Breast
250 g Mushrooms
2 tbsp Salted Butter
1 tbsp Olive Oil
3 cloves Garlic
360 ml Heavy Cream
60 g Parmesan
100 g Spinach
1 tsp Sea Salt
0.5 tsp Black Pepper

Instructions

1
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 120ml (1/2 cup) of pasta water, then drain.
2
While the pasta cooks, slice the chicken breast into strips. Season with sea salt and black pepper.
3
In a large skillet over medium-high heat, add the olive oil and salted butter. Once melted, add the chicken breast and sear until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
4
In the same pan, add the sliced mushrooms. Sauté for 4-5 minutes until browned. Add the minced garlic and cook for another minute until fragrant.
5
Reduce the heat to medium-low. Pour in the heavy cream and let it simmer gently for 2-3 minutes to thicken slightly.
6
Stir in the grated parmesan until melted and smooth. Add the spinach and toss gently until it wilts into the sauce.
7
Return the cooked chicken breast and the drained fettuccine to the pan. Toss everything together, adding a splash of reserved pasta water if the sauce needs loosening. Serve hot.