Fettuccine with Chicken and Mushrooms in Gorgonzola Cream Sauce

Indulge in the luxurious flavors of this Fettuccine with Chicken and Mushrooms in Gorgonzola Cream Sauce, a restaurant-quality dish you can prepare in the comfort of your own kitchen. Tender fettuccine is coated in a rich, velvety sauce made with savory Gorgonzola cheese, delicately flavored with garlic and sautéed mushrooms for an earthy depth. Juicy slices of golden pan-seared chicken add protein and heartiness, while fresh parsley and optional Parmesan lend a finishing touch of freshness and nuttiness. Perfect for a cozy date night or an elevated weeknight dinner, this recipe brings creamy, cheesy indulgence to your table in under 40 minutes. SEO keywords: "fettuccine with chicken," "mushroom Gorgonzola sauce," "easy pasta recipes," "creamy dinner ideas."

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces Fettuccine pasta
• 2 pieces Boneless, skinless chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 cloves Garlic cloves, minced
• 8 ounces Cremini or white mushrooms, sliced
• 1.5 cups Heavy cream
• 4 ounces Gorgonzola cheese, crumbled
• 2 tablespoons Fresh parsley, chopped
• 0.25 cup Grated Parmesan cheese (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper on both sides.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden and cooked through. Remove the chicken from the skillet, allow it to rest for 5 minutes, then slice into thin strips.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Once the butter has melted, add the minced garlic and sauté for 30 seconds until fragrant.

Step 5

Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with a pinch of salt and pepper.

Step 6

Lower the heat to medium-low and pour in the heavy cream. Stir to combine, then let it simmer gently for 3-4 minutes until slightly thickened.

Step 7

Add the crumbled Gorgonzola cheese to the cream sauce and stir until melted and smooth. If necessary, thin the sauce with a bit of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.

Step 8

Return the sliced chicken to the skillet and stir to coat in the sauce. Add the cooked fettuccine pasta and toss until evenly coated with the creamy sauce.

Step 9

Garnish with freshly chopped parsley and, if desired, grated Parmesan cheese. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1527.7g)

Amount per serving	% Daily Value*
Calories	4167.9

Total Fat 240.4g	0%
Saturated Fat 124.8g	0%
Polyunsaturated Fat 5.7g
Cholesterol 866.7mg	0%
Sodium 5186.9mg	0%
Total Carbohydrate 267.2g	0%
Dietary Fiber 15.4g	0%
Total Sugars 16.8g
Protein 205.6g	0%

Vitamin D 64.4IU	0%
Calcium 1350.8mg	0%
Iron 6.0mg	0%
Potassium 1921.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 20.3%

Carbs: 26.4%