Creamed Chicken And Fettuccine

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Servings: 4 Difficulty: Advanced
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Rich mushroom cream sauce coats tender chicken and pasta for a comforting weeknight meal.
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This classic comfort food combines tender pan-seared chicken with al dente fettuccine, all smothered in a luxurious mushroom cream sauce. The dish balances savory umami from the mushrooms and sherry with the richness of butter and parmesan cheese. It&# 226;€™s a satisfying, home-style Italian-American dinner that feels special yet comes together quickly. Perfect for busy weeknights or when you crave a hearty, warm meal, this recipe uses simple pantry staples to create a restaurant-quality experience right in your kitchen. Garnish with fresh parsley for a pop of color and freshness.

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Creamed Chicken And Fettuccine

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 89.3

Description

This classic comfort food combines tender pan-seared chicken with al dente fettuccine, all smothered in a luxurious mushroom cream sauce. The dish balances savory umami from the mushrooms and sherry with the richness of butter and parmesan cheese. It&# 226;€™s a satisfying, home-style Italian-American dinner that feels special yet comes together quickly. Perfect for busy weeknights or when you crave a hearty, warm meal, this recipe uses simple pantry staples to create a restaurant-quality experience right in your kitchen. Garnish with fresh parsley for a pop of color and freshness.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil; cook fettuccine according to package directions until al dente, then drain and return to pot to keep warm.
  2. Cut chicken breasts into bite-sized pieces.
  3. In a shallow bowl, lightly beat the egg.
  4. On a plate, mix 1/4 cup all-purpose flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
  5. Dip chicken pieces first into the egg, then coat evenly in the flour mixture.
  6. Heat 2 tablespoons butter in a large skillet over medium-high heat.
  7. Add coated chicken pieces and cook until golden brown and cooked through, about 10 minutes.
  8. Transfer chicken to a platter and cover to keep warm.
  9. In the same skillet, melt 2 more tablespoons of butter over medium heat.
  10. Add sliced mushrooms and cook until tender and browned, about 5 minutes.
  11. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute to remove raw flour taste.
  12. Gradually whisk in milk and dry sherry, stirring constantly until the sauce thickens and bubbles.
  13. Stir in grated Parmesan cheese until melted and smooth.
  14. Remove about 1 cup of the sauce and set aside.
  15. Add cooked fettuccine to the skillet with the remaining sauce and toss to coat evenly.
  16. Plate the sauced fettuccine and arrange the chicken on top or alongside.
  17. Pour the reserved sauce over the chicken.
  18. Sprinkle with chopped fresh parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 89.3kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.9g5%
Cholesterol 72.3mg25%
Sodium 153.8mg7%
Total Carbohydrate 3.6g2%
Dietary Fiber 0.2g1%
Sugars 0.2g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, fettuccine, cream sauce, mushroom, italian, comfort food, weeknight dinner, panko, parmesan, sherry, pasta, easy
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