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