Chicken and Wild Mushroom Fettuccini Recipe

Name: Chicken and Wild Mushroom Fettuccini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs boneless skinless chicken breasts, cut into 1/2-inch strips; 1 ½ teaspoons salt, divided; 1 teaspoon ground black pepper, divided; 2 tablespoons olive oil; ¼ cup butter; 2 (4 ounce) packages wild mushrooms, sliced; 4 garlic cloves, minced; 2 shallots, minced; ½ cup dry white wine; 3 cups heavy whipping cream; 1 tablespoon fresh thyme, minced; 1 teaspoon lemon zest; 1 (5 ounce) package swiss cheese, shredded; 1 (16 ounce) package fettuccine pasta, cooked; fresh thyme, garnish

Servings: persons

1 12 lbs boneless skinless chicken breasts, cut into 1/2-inch strips
1 ½ teaspoons salt, divided
1 teaspoon ground black pepper, divided
2 tablespoons olive oil
¼ cup butter
2 (4 ounce) packages wild mushrooms, sliced
4 garlic cloves, minced
2 shallots, minced
½ cup dry white wine
3 cups heavy whipping cream
1 tablespoon fresh thyme, minced
1 teaspoon lemon zest
1 (5 ounce) package swiss cheese, shredded
1 (16 ounce) package fettuccine pasta, cooked
fresh thyme, garnish

1
Sprinkle chicken with 1/2 t salt and 1/2 t pepper.
2
In large skillet, heat olive oil over medium-high heat.
3
Add chicken, and cook, stirring occasionally, for about 4 minutes, or until chicken is browned and cooked through.
4
Remove chicken from pan; set aside, and keep warm.
5
Add butter to skillet, and melt over medium heat.
6
Add mushrooms, garlic, and shallots; cook for 4-5 minutes, or until mushrooms are tender.
7
Add wine; cook for 2 minutes.
8
Stir in cream, thyme, lemon zest, remaining 1 t salt, and remaining 1/2 t pepper.
9
Return chicken to skillet and simmer for 15 minutes, or until cream is slightly thickened.
10
Add cheese, stirring until melted.
11
Serve over hot cooked fettuccini.
12
Garnish with fresh thyme, if desired.

1183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 12 lbs boneless skinless chicken breasts, cut into 1/2-inch strips, 1 ½ teaspoons salt, divided, 1 teaspoon ground black pepper, divided, 2 tablespoons olive oil, and more.

Yes, Chicken and Wild Mushroom Fettuccini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Wild Mushroom Fettuccini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions