Creamy Chicken Fettuccine with Mushrooms

Ingredients

• 168 g Chicken breast (cut in half then thinly sliced)
• 1 Tbsp Olive oil (for marinating and frying)
• 1.5 g Salt (about 0.5 tsp for marination)
• 1 g Crushed red pepper (about 1 tsp)
• 1 Tbsp Wheat flour (for coating chicken)
• 1 tsp Black pepper (ground)
• 20 g Unsalted butter (add after chicken is fried)
• 80 g Onion (chopped)
• 25 g Garlic (minced)
• 80 g Button mushrooms (sliced)
• 400 ml Water (for boiling pasta and creating sauce base)
• 160 g Fettuccine pasta (dry, serves 2)
• 150 g Milk (whole milk preferred)
• 150 g Heavy cream (for rich sauce)
• 5 g Parsley (fresh, for garnish)
• 30 g Cooking oil (for frying) (neutral oil for initial fry)

Instructions

1. Prepare Ingredients

   Trim the chicken breast, cut it in half and slice thinly. Slice the button mushrooms, dice the onion and mince the garlic.

   Time: PT5M

2. Marinate Chicken

   In a bowl combine chicken pieces with 1.5 g salt, 1 g crushed red pepper, 1 Tbsp wheat flour, a pinch of black pepper and 1 Tbsp olive oil. Mix well and let sit for 30 minutes.

   Time: PT30M

3. Fry Chicken

   Heat 30 g cooking oil in a large skillet over medium heat. Add the marinated chicken and fry until the pieces turn golden brown, about 5 minutes. Transfer to a plate and set aside.

   Time: PT5M

   Temperature: medium heat

4. Sauté Aromatics

   In the same skillet add 20 g unsalted butter. Once melted, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

5. Deglaze and Add Liquid

   Return the browned chicken to the pan. Pour in 400 ml water, increase heat to medium‑high and bring to a gentle boil.

   Time: PT5M

   Temperature: medium‑high

6. Cook Pasta

   Add the dry fettuccine to the boiling liquid. Cook, stirring occasionally, for about 5 minutes or until al dente, until the water has reduced significantly.

   Time: PT5M

   Temperature: medium

7. Create Creamy Sauce

   Stir in 150 g milk, 150 g heavy cream, 3 g salt and the sliced button mushrooms. Reduce heat to low and simmer for 3‑4 minutes until the sauce thickens and the noodles are fully cooked.

   Time: PT4M

   Temperature: low

8. Finish and Season

   Season with freshly ground black pepper, give everything a good stir and turn off the heat.

   Time: PT2M

9. Plate and Garnish

   Using chopsticks or tongs, twirl the creamy noodles onto plates. Garnish with chopped parsley and a pinch of crushed red pepper for color and heat.

   Time: PT2M

Nutrition Facts

Calories

950

Protein

50 g

Carbohydrates

92 g

Fat

85 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken breast: turkey breast, tofu (for vegetarian)
• Instead of Olive oil: canola oil, vegetable oil
• Instead of Crushed red pepper: paprika, chili flakes
• Instead of Wheat flour: gluten‑free flour, rice flour
• Instead of Unsalted butter: margarine, ghee
• Instead of Onion: shallots
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Button mushrooms: cremini mushrooms, shiitake
• Instead of Fettuccine pasta: spaghetti, gluten‑free pasta
• Instead of Milk: 2% milk, plant milk (almond)
• Instead of Heavy cream: half‑and‑half, coconut cream
• Instead of Parsley: cilantro, green onions
• Instead of Cooking oil (for frying): vegetable oil, canola oil

Equipment Needed

• Large skillet or frying pan
• Medium saucepan or pot
• Wooden spoon or spatula
• Measuring spoons
• Measuring cup
• Chef’s knife
• Cutting board
• Colander
• Tongs (optional)
• Chopsticks (optional) (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for at least 30 minutes
• Browning the chicken without over‑cooking
• Adding the cream on low heat to avoid curdling
• Cooking the pasta just until al dente in the sauce

Chef Tips from the Video

• For extra depth, add a splash of white wine after sautéing the onions before adding water
• Toast the wheat flour lightly before coating the chicken for a nuttier crust

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days

Freezer: Can freeze portions for up to 1 month; reheat gently and add a splash of milk if sauce thickens

Room temperature: Do not keep at room temperature longer than 2 hours

Make-Ahead Tips

• Marinate the chicken the night before for deeper flavor
• Pre‑cook the pasta and toss with a little oil; add to sauce when ready