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Fettuccine with Mushroom Cream Sauce in a white bowl with a sliced piece of chicken.
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Fettuccine with Mushroom Cream Sauce

A recipe for Fettuccine with Mushroom Cream Sauce! This pasta is tossed with roasted tomatoes, mushrooms, and red onions, then paired with a mushroom cream sauce and topped with grilled chicken.
Course Main
Cuisine N/A
Keyword cherry tomato, chicken, fettuccine, mushroom, pasta, poultry
Prep Time 25 minutes
Cook Time 40 minutes
Resting Time: 12 hours
Total Time 13 hours 5 minutes
Servings 4 Servings

Ingredients

Chicken:

  • 3/4 cup (180 milliliters) olive oil
  • 2 tablespoons (30 milliliters) balsamic vinegar
  • 2 teaspoons salt
  • 2 teaspoons granulated sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 pound (450 grams) boneless skinless chicken breasts

Roasted Vegetables:

  • 1 small red onion thinly sliced
  • 12 ounces (340 grams) cherry tomatoes halved
  • 8 ounces (227 grams) cremini mushrooms halved or quartered
  • 2 tablespoons (30 milliliters) olive oil
  • salt and freshly ground black pepper to taste

Mushroom Cream Sauce:

  • 2 tablespoons (30 milliliters) olive oil
  • 1 shallot finely chopped
  • 2 garlic cloves minced
  • 8 ounces (227 grams) cremini mushrooms sliced
  • 1 tablespoon fresh oregano leaves
  • 3/4 cup (180 milliliters) heavy cream
  • salt and freshly ground black pepper to taste

To assemble:

  • 1 pound (450 grams) dried fettuccine
  • Freshly grated Parmesan

Instructions

To prepare the chicken:

  • In a medium bowl, combine the olive oil, balsamic vinegar, salt, sugar, oregano, parsley, onion powder, garlic powder, black pepper, and red pepper flakes.
  • Pound each breast until it is evenly about 1/2 inch (1.25 centimeters) thick. If too large, they can be split in half lengthwise.
  • Add the chicken breasts to the bowl, turning to coat. Cover and refrigerate overnight.

To roast the vegetables:

  • Preheat oven to 400˚F (200˚C).
  • Arrange the red onion slices, tomatoes, and mushrooms across a rimmed baking sheet.
  • Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in a single layer.
  • Bake in preheated oven until the mushrooms have darkened, onions softened, and tomatoes are beginning to release their juices, about 20-30 minutes.

To cook the chicken:

  • Set the grill to medium- medium high heat (~425˚F, 220˚C) and oil the grates.
  • Remove the chicken breasts from the marinade, allowing the excess to drip off. Place on the preheated grill and cook until golden on each side with an internal temperature at the thickest point 165˚F (74˚C).
  • Remove to a plate and cover loosely with foil.

To cook the pasta and assemble:

  • Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, just tender. Drain and set aside 1/2 cup (120 milliliters) of the pasta water.
  • While the fettuccine cooks, make the sauce. In a large saucepan, drizzle the olive oil over medium heat.
  • Add shallots and cook, stirring often, until softened.
  • Stir in the garlic and cook just until fragrant, about 30 seconds.
  • Add the mushrooms, then the oregano leaves.
  • Cook, stirring occasionally, until mushrooms darken. Pour in the heavy cream. Season to taste with salt and pepper.
  • Once heated through, use an immersion or stand blender to puree until smooth. If too thick to blend, add a little more cream.
  • If a stand mixer was used, return the sauce to the saucepan and place over low heat until heated through and the remaining ingredients are ready.
  • Toss the fettuccine with the mushroom cream sauce until coated. If needed, slowly add the reserved pasta water until desired texture.
  • Gently fold in the roasted vegetables, including any liquid.
  • Slice the cooked chicken breasts into strips.
  • Serve the fettuccine immediately with chicken and garnish with grated Parmesan cheese.