Creamy Garlic Mushroom Chicken with Spinach and Fettuccine

Ingredients

For the chicken

• 4 boneless, skinless chicken breasts (about 600–700 g)

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp Italian seasoning

• ½ tsp salt, or to taste

• ½ tsp black pepper

• 2 tbsp olive oil

• 1 tbsp butter

For the garlic mushrooms

• 300 g (10 oz) fresh mushrooms, sliced

• 4 garlic cloves, minced

• 2 tbsp butter

• 1 tsp fresh thyme or ½ tsp dried thyme

• 2 tbsp chopped fresh parsley

For the creamy sauce

• 1 cup (240 ml) chicken broth

• ¾ cup (180 ml) heavy cream

• ¼ cup (25 g) grated Parmesan cheese

• 1 tsp Dijon mustard (optional)

• Salt and black pepper, to taste

For the pasta and spinach

• 300 g (10 oz) fettuccine

• 3 cups fresh spinach

• 1 tbsp salt for the pasta water

• 1 tbsp olive oil, optional

Instructions

1. Season the chicken: Pat chicken breasts dry. Season both sides with garlic powder, paprika, Italian seasoning, salt, and black pepper.

2. Cook the fettuccine: Bring a large pot of salted water to a boil. Cook pasta according to the package instructions until al dente. Reserve ½ cup pasta water, then drain.

3. Sear the chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken for approximately 5–7 minutes per side, depending on thickness, until golden and the center reaches 165°F (74°C). Transfer to a plate.

4. Sauté the mushrooms: Add 2 tbsp butter to the same skillet. Add sliced mushrooms and cook for 5–7 minutes until browned and their moisture evaporates.

5. Add garlic and herbs: Stir in minced garlic and thyme. Cook for about 30–60 seconds until fragrant, taking care not to burn the garlic.

6. Make the sauce: Pour in chicken broth and scrape up the browned bits from the pan. Simmer for 2–3 minutes. Add heavy cream, Parmesan, and Dijon mustard. Stir gently and simmer for another 3–5 minutes until slightly thickened.

7. Add spinach: Stir fresh spinach into the sauce and cook for 1–2 minutes until wilted. Adjust seasoning with salt and pepper.

8. Combine the pasta: Add cooked fettuccine to the skillet and toss gently. Add a splash of reserved pasta water if the sauce is too thick.

9. Finish the chicken: Return the chicken breasts to the skillet and spoon the mushroom sauce over them. Simmer gently for 1–2 minutes to warm through.

10. Serve: Arrange the fettuccine and spinach on plates, top with chicken and plenty of garlic mushrooms, and garnish with parsley and extra Parmesan.

Nutrition Information

Estimated per serving, assuming 4 servings. Actual values depend on the ingredients and portion sizes used.

Recipe Details

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

• Servings: 4

• Cuisine: Italian-American inspired

• Difficulty: Easy to moderate

• Cooking method: Stovetop

Tips for the Best Results

• Slice mushrooms evenly so they brown consistently.

• Avoid overcrowding the skillet; brown mushrooms in batches if necessary.

• Use freshly grated Parmesan for a smoother sauce.

• Reserve pasta water to help the sauce cling to the fettuccine.

• Check the thickest part of the chicken with a food thermometer and cook to 165°F (74°C).

• For a lighter sauce, replace some heavy cream with additional chicken broth.