Mediterranean Creamy Mushroom Fettuccine with Grilled Chicken & Sautéed Mushrooms
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
This Mediterranean-inspired creamy mushroom fettuccine is indulgent, yet balanced and packed with flavor. Tender grilled chicken pairs beautifully with a creamy, garlicky mushroom sauce tossed with fettuccine. Extra sautéed mushrooms add depth and texture, while a sprinkle of Parmesan and fresh parsley finishes the dish. Perfect for a cozy weeknight dinner or a dinner party, this recipe brings restaurant-quality flavors to your table with minimal fuss.
Ingredients
For the Grilled Chicken:
2 boneless chicken breasts
1 tbsp olive oil
½ tsp dried Italian herbs
Salt & pepper, to taste
For the Creamy Mushroom Pasta:
200 g fettuccine
250 g mushrooms, sliced
2 garlic cloves, minced
2 tbsp olive oil
150 ml heavy cream
30 g grated Parmesan
Fresh parsley, chopped (for garnish)
Salt & black pepper, to taste
For Extra Sautéed Mushrooms:
100 g mushrooms, sliced
Salt & pepper, to taste
Instructions
Cook the Fettuccine:
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
Prepare the Grilled Chicken:
Brush chicken breasts with olive oil and sprinkle with Italian herbs, salt, and pepper. Grill on medium-high heat for 5–7 minutes per side, or until fully cooked (internal temperature 165°F / 74°C). Let rest for 5 minutes, then slice thinly.
Cook the Mushrooms for Pasta:
In a large skillet, heat 2 tbsp olive oil over medium heat. Add sliced mushrooms and sauté until soft, about 5–6 minutes. Add minced garlic and cook for 1 more minute until fragrant.
Make the Creamy Sauce:
Reduce heat to low, pour in the heavy cream, and stir. Add grated Parmesan, salt, and black pepper to taste. Simmer for 2–3 minutes until slightly thickened.
Combine Pasta and Sauce:
Add cooked fettuccine to the skillet with the creamy mushroom sauce. Toss to coat evenly. Add a splash of reserved pasta water if needed to loosen the sauce.
Sauté Extra Mushrooms:
In a separate small pan, sauté the extra 100 g mushrooms with a pinch of salt and pepper until golden brown.
Serve:
Plate the creamy fettuccine, top with sliced grilled chicken and sautéed mushrooms. Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.
Tips
Even Chicken Cooking:
Pound the chicken breasts to an even thickness for quicker and more uniform grilling.
Mushroom Prep:
Use a mix of cremini, button, or portobello mushrooms for depth of flavor. Make sure to sauté over medium heat to develop a golden-brown color.
Reserve Pasta Water:
Keep a little pasta water to loosen the sauce if it becomes too thick when combining with fettuccine.
Cream Control:
Simmer the cream gently on low heat to prevent curdling.
Fresh Herbs:
Fresh parsley adds brightness at the end, but basil or thyme can also be used for an aromatic twist.
Parmesan Tip:
Use freshly grated Parmesan for a richer flavor compared to pre-grated cheese.
Variations
Vegetarian Option:
Omit the grilled chicken and add more sautéed mushrooms, roasted vegetables, or chickpeas for protein.
Cheese Twist:
Mix in crumbled feta or grated pecorino for a tangy Mediterranean flavor.
Garlic Boost:
Add an extra clove or two of garlic for a stronger flavor.
Spice Variation:
Sprinkle red pepper flakes or smoked paprika into the cream sauce for a subtle heat.
Lighter Version:
Substitute half of the heavy cream with whole milk or a plant-based cream to reduce richness while keeping the sauce creamy.
Extra Flavor:
Add a splash of white wine or a teaspoon of lemon zest to the cream sauce for added depth.
Q&A
Q: Can I make this dish ahead of time?
A: You can cook the pasta and mushrooms ahead, but it’s best to add the cream sauce and grilled chicken just before serving to keep the sauce fresh and the chicken tender.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are juicier and more flavorful, but cook slightly longer until the internal temperature reaches 165°F (74°C).
Q: Can I make this vegetarian?
A: Yes. Omit the grilled chicken and add extra sautéed mushrooms or roasted vegetables for a hearty vegetarian option.
Q: Can I use other pasta types?
A: Fettuccine works best for holding the creamy sauce, but linguine, tagliatelle, or pappardelle are good alternatives.
Q: Can I lighten the cream sauce?
A: Substitute half the heavy cream with whole milk or a plant-based milk to reduce calories while keeping the sauce creamy.
Nutrition
(per serving, assuming 2 servings)
Calories: ~620 kcal
Protein: 35 g
Carbohydrates: 55 g
Fat: 30 g
Saturated Fat: 15 g
Cholesterol: 110 mg
Sodium: 560 mg
Fiber: 5 g
Sugar: 3 g
Note: Values may vary depending on portion size, type of mushrooms, and amount of cream or cheese used.
Conclusion
Mediterranean Creamy Mushroom Fettuccine with Grilled Chicken & Sautéed Mushrooms is a luxurious yet approachable dish that balances rich, creamy pasta with the earthy flavors of mushrooms and tender, flavorful chicken. Fresh herbs and Parmesan add brightness and depth, making it a restaurant-quality meal you can prepare at home. It’s versatile, allowing for vegetarian or lighter versions, and is perfect for weeknight dinners, cozy meals, or entertaining guests. This dish delivers a comforting, indulgent Mediterranean-inspired flavor in every bite.