A rich fettuccine dish with an Italian touch and a homemade taste. Golden-crusted seared chicken breast, mushrooms sautéed in butter and garlic, and a glossy, creamy Parmesan sauce that coats every ribbon of pasta. Ready in 35 minutes, it feeds the whole family and is perfect for a weekend gathering.
⚠️ Allergy note: contains Dairy (cream, butter, Parmesan cheese), Wheat/gluten (fettuccine pasta), Egg (possible in fresh or egg-based fettuccine).
Um Ghaith’s tips
- Don’t add the cheese and sauce over high heat; too much heat makes the Parmesan clump and the sauce split. Always add it off the heat.
- The pasta cooking water is the secret to the shine: its starch binds the cream with the cheese. Don’t drain the pasta before you set aside a cup of it.
- Don’t move the chicken or the mushrooms in the pan for the first few minutes, and don’t crowd the pan; that way they brown instead of steaming and releasing their water.
- You can swap the chicken breast for boneless chicken thighs (also 74°C internal temperature) for a juicier result, and swap the Parmesan for halal Grana Padano or Pecorino.
- For a green colour and fresh flavour: add a small pinch of grated lemon zest over the dish when serving.
Creamy Chicken and Mushroom Fettuccine
Ingredients
Method
- Pat the chicken breasts very dry with paper towels, then butterfly them through the middle into two halves so each piece is about 1.5 cm thick.
- Season the chicken on both sides with the salt, black pepper, paprika and garlic powder.
- Put 4 litres of water with the coarse salt in a large pot over high heat and bring to a boil.
- Heat the olive oil in a cast-iron or heavy-bottomed pan over medium-high heat until the oil shimmers.
- Place the chicken in the pan and leave it without moving for 5–6 minutes until a golden crust forms.
- Flip the chicken and cook for another 4–5 minutes until the internal temperature reaches 74°C at the thickest part.
- Move the chicken to a cutting board and let it rest for 5 minutes, then slice it on the diagonal into 1 cm strips.
- Lower the heat to medium and melt the butter in the same pan with the browned bits.
- Add the mushrooms in a single layer and cook for 5–6 minutes, stirring once or twice, until browned, then sprinkle with a little salt.
- Add the minced garlic and stir for just 30–60 seconds until fragrant, without letting it burn.
- Drop the fettuccine into the boiling water and cook it 1 minute less than the time on the package (usually 9–10 minutes for dried).
- Pour the cream over the mushrooms, add a pinch of nutmeg, and let it simmer gently over low heat for 3–4 minutes until slightly thickened.
- Set aside a cup of the pasta cooking water, then drain the fettuccine.
- Transfer the fettuccine to the sauce with 1/4 cup of the cooking water and toss over low heat for 1–2 minutes until coated in the sauce.
- Take the pan off the heat and add the Parmesan in batches, stirring until it melts and the sauce turns glossy; add more cooking water a spoonful at a time if it gets too thick.
- Return half of the chicken strips to the pasta and toss gently, then taste and adjust the salt and pepper.
- Serve the pasta as a twirled mound on a wide plate, arrange the remaining chicken strips on top, then garnish with Parmesan, parsley, black pepper and basil leaves, and serve immediately.
Notes
Frequently asked questions
Does authentic Italian fettuccine Alfredo sauce have cream in it?
The original version in Rome is made with only butter, Parmesan and pasta water, with no cream and no chicken. The version with cream and chicken is the most popular in restaurants around the world, and it’s easier and more reliable at home. You can try the original by increasing the butter to 80 grams and using the cooking water instead of the cream.
Why does the sauce turn lumpy or grainy?
Usually because the Parmesan was added over high heat, or because pre-grated cheese with anti-caking agents was used. Grate the cheese fresh and add it off the heat in batches with a little of the cooking water.
How do I know the chicken is cooked without drying it out?
Use a food thermometer: the internal temperature at the thickest part should reach 74°C. Butterflying the breast to 1.5 cm thick and letting it rest for 5 minutes before slicing both keep it juicy.
Can I make it ahead and reheat it?
It’s best served immediately, but you can keep it in the fridge for up to two days in a sealed container. To reheat, put it in a pan over low heat with a splash of milk or water and stir until the sauce turns creamy again; the microwave dries it out.
