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Fettuccine with Mushroom Cream Sauce

A recipe for Fettuccine with Mushroom Cream Sauce inspired by our visit to Universal Orlando! Fettuccine is tossed with roasted tomatoes, mushrooms, and red onions, then topped it with grilled chicken and a mushroom cream sauce.
Course Main
Cuisine N/A
Keyword chicken, mushroom, pasta
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 olive oil
  • 2 tablespoons 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 boneless skinless chicken breasts

Roasted Vegetables:

  • 1 small red onion thinly sliced
  • 1 pint grape tomatoes
  • 8 ounces cremini mushrooms halved or quartered
  • 1 tablespoon olive oil
  • salt and pepper to taste

Mushroom Cream Sauce:

  • 1 pound dried fettuccine
  • 1 tablespoon olive oil
  • 1 shallot finely chopped
  • 2 garlic cloves minced
  • 8 ounces cremini mushrooms sliced
  • 1 tablespoon fresh rosemary or oregano
  • 3/4 cup heavy cream
  • salt and pepper to taste
  • Grated Parmesan

Instructions

To prep the chicken:

  • In a medium bowl, combine 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 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 425˚F. In a large oven-safe skillet, toss together red onion slices, grape tomatoes, and mushrooms. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  • Bake in preheated oven until the mushrooms have darkened, onions softened, and tomatoes are beginning to release their juices, about 20 minutes.

To cook the chicken:

  • Set the grill to medium- medium high heat (~425˚F) and oil the grates. Remove the chicken breasts from the marinade. Place on grill and cook for about 4 minutes per side, until the internal temperature reaches 165˚F. 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.
  • While the fettuccine cooks, make the sauce. In a medium saucepan, drizzle olive oil over medium heat.
  • Add shallots and cook, stirring often, until softened. Add garlic and cook just until fragrant, about 30 seconds. Stir in the mushrooms, then the rosemary.
  • Cook, stirring occasionally, until mushrooms darken. Pour in the heavy cream. Use an immersion or stand blender to puree until smooth. If too thick, 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.
  • In the emptied large pot, toss the fettuccine with the roasted vegetables, including any liquid. Slice the chicken breasts into strips. Serve the fettuccine immediately with chicken topped with mushroom cream sauce and parmesan cheese.