How to cook Creamy Chicken and Mushroom Fettuccine at home

Creamy Chicken and Mushroom Fettuccine - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Creamy Chicken and Mushroom Fettuccine! A quick and easy dinner that is ready in under 30 minutes!

You can cook Creamy Chicken and Mushroom Fettuccine with 11 Ingredients and 10 steps. See the following guide!

1. 40 g butter.
2. 1 kg chicken breast, sliced.
3. 2 onions, sliced.
4. 400 g mushrooms, diced chunky.
5. 1 teaspoon garlic, crushed.
6. 2 cups milk.
7. 2 tablespoons flour.
8. 1 cup cheese, grated.
9. 150 ml thick cream.
10. 100 g spinach, baby.
11. 400 g fettucine.

1. Prepare a large pot with water and place over a high heat to boil ready for your pasta..
2. In your frypan: add the butter, onion, garlic and mushroom on a medium heat. Allow this to sauté for about 10 minutes depending on how cooked you prefer your mushrooms..
3. Add chicken tenderloins or pieces, leaving until just cooked..
4. Around now your water should be boiling and you can add the pasta to the water..
5. Move the chicken, onion and mushrooms to one side of the pan, and add flour to the butter already in the pan (you may need to add some additional butter), mixing flour with butter until it bubbles..
6. Turn off heat and slowly add milk, stirring with the back of a spoon to combine flour and milk..
7. Return to a low heat, stirring while sauce thickens.Add cheese and mix through, then add the cream and mix through..
8. Add baby spinach leaves, and leave on a low heat for about 5 minutes to allow leaves to wilt, stirring occasionally..
9. Test pasta to ensure it is cooked "firm but soft" and drain..
10. Serve your chicken and sauce over pasta..