Chicken and Mushroom Cream Sauce over Buttered Noodles

• 8 oz fettuccine
• 2 tbsp butter
• 1 lb boneless, skinless chicken breasts, cubed
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1/2 tsp thyme
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook fettuccine according to package instructions; drain and toss with 1 tbsp butter.
2. 2 In a large skillet, melt remaining 1 tbsp butter over medium heat. Add chicken and cook until browned.
3. 3 Add mushrooms and garlic to skillet, sauté until mushrooms are tender.
4. 4 Sprinkle flour over chicken and mushrooms, stirring to coat.
5. 5 Gradually pour in chicken broth while stirring constantly.
6. 6 Add heavy cream, thyme, salt, and pepper. Simmer until sauce thickens.
7. 7 Reduce heat to low and stir in parsley.
8. 8 Serve sauce over buttered noodles.

Equipment

• Large skillet
• Saucepan
• Wooden spoon

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add peas or spinach for a veggie boost.

Substitutions

• Use gluten-free flour for a gluten-free option.
• Substitute fettuccine with your favorite pasta shape.

Pairings

• Serve with a glass of Chardonnay.
• Offer garlic bread on the side.

Nutrition

Tips

• For extra richness, add a splash of white wine with the broth.
• Use a mix of cremini and shiitake mushrooms for added depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk to restore creaminess.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Add a sprinkle of grated Parmesan for extra indulgence.

FAQ