Creamy Chicken & Mushroom Fettucine

Creamy Chicken & Mushroom Fettucine

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 21, 2018.



  • 650g chicken thighs
  • 2 cloves minced garlic
  • 1 pack chicken spice mix
  • 2 tsp Dijon mustard
  • 1 punnet white button mushrooms
  • 1 pack fettucine pasta
  • ¾ cup cream
  • Zest of ½ lemon
  • Juice of 1 lemon


  • 2 tomatoes
  • 2 carrots
  • 1 bag baby spinach

To Serve

  • ½ block shaved Parmesan cheese


  1. Prepare chicken Bring a large pot of salted water to the boil. Pat chicken dry and dice 2cm. Toss with garlic, chicken spice mix, mustard, ½ teaspoon of salt and a drizzle of oil. Thinly slice mushrooms.
  2. Make salad Dice tomatoes 2cm and peel carrots into ribbons. Add to a large bowl along with spinach. Toss with a drizzle of olive oil and balsamic or red wine vinegar before serving.
  3. Cook pasta Add pasta to pot of boiling water and cook for about 12 minutes, until tender. Reserve ½ cup of pasta water, drain and return to pot with a drizzle of olive oil to prevent sticking.
  4. Cook sauce Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 4 minutes until browned.
  5. Add mushrooms and cook for about 3 minutes. Add cream and lemon zest and ½ cup reserved pasta water and simmer for about 4 minutes until sauce has thickened and chicken is cooked through. Add to pot of cooked, drained pasta along with lemon juice and toss to combine. Season.
  6. To serve Spoon pasta into bowls and top with Parmesan. Serve salad on the side.

Nutritional Information

Energy 2835 kj
678 kcal
Protein 39.8g
Carbohydrate 80.0g
Fat 27.4g