How to make creamy mushroom chicken fettuccine

Matt Jenner

Contributing Writer

As the winter gets darker and colder, it's time to start thinking about meals that are warming, hearty and satisfying. This creamy mushroom chicken fettuccine ticks all those boxes and then some. Tender noodles covered in a rich sauce with well-seasoned chicken and mushrooms is sure to be a crowd-pleaser on cold and rainy nights.

Like most comfort food recipes, this dish can be altered to fit your tastes. The recipe that follows calls for white button mushrooms, but you can feel free to use your favorite variety or a mix. If you're cutting calories, use half the amount of heavy cream and cream of mushroom soup. Adding small bits of bacon or lardons, gives the dish an extra flavor and richness that only pork can add.

Cooktop Cove

Creamy Mushroom Chicken Fettuccine

4-6

20 minutes

25 minutes

45 minutes

1 pound dried fettuccine pasta

1-1/2 pounds boneless, skinless chicken thighs, cubed

1 cup sliced white button mushrooms

5 slices bacon, cubed

2 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons all-purpose flour

1/2 cup heavy cream

1 can Campbell's cream of mushroom soup

1 teaspoon paprika

1/2 cup low-sodium chicken stock

2 teaspoons freshly chopped parsley

Kosher salt and freshly ground black pepper

Bring 6 cups of salted water to a rolling boil.

Add dried fettuccini noodles and cook according to the packaging for "al dente" for about 7 to 9 minutes. Drain pasta and set aside.

While the pasta is cooking, heat a large skillet over medium-high heat.

Add cubed bacon to the skillet, and cook until the bits are browned and crispy. Remove bacon and set aside, leaving the grease in the skillet.

Add garlic to the skillet and sauté in the bacon grease until the garlic becomes lightly brown and fragrant, for about 1 to 2 minutes.

Add the chicken thighs to the skillet, and cook until all the edges are lightly browned. Season with salt and pepper.

Add 1 tablespoon olive oil to the skillet, and add sliced mushrooms and chicken stock. Sauté until mushrooms start to soften and stock has reduced, about 3 to 5 minutes.

Add heavy cream and cook down until the cream has thickened, stirring occasionally.

Put the pot of cooked noodles back on medium heat, and add the bacon and contents of the skillet into the pot, stirring so everything is well-combined.

Add flour, cream of mushroom soup and paprika. Mix to combine, and bring back up to temperature. Season with salt and pepper.

Serve individually and garnish with freshly chopped parsley.

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