Chicken and Mushroom Fettuccine

clock 10 minutes + 35 minutes bowl Serves 4


  • 4 Tbsp olive oil
  • 300g chicken breast, skin removed, cut into bite-sized pieces
  • 2 Tbsp butter
  • 1 onion, finely diced
  • 150g button mushrooms, sliced
  • 1 Tbsp thyme, chopped plus extra for garnishing
  • 2 Tbsp white wine - optional
  • 1 cup cream
  • 1 tsp lemon zest
  • Salt and pepper to taste
  • 350g fettuccine
  • 100g parmesan, grate
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  • 1. Heat 2 Tbsp oil in a large frying pan over a high heat. Add chicken pieces and brown all over. Remove from pan and set aside.

  • 2. Heat remaining olive oil and butter on a medium heat. Add onion and mushrooms, cook until mushrooms are soft.

  • 3. Add thyme and deglaze pan with white wine.

  • 4. Add cream and lemon zest to pan. Cook for 5 minutes or until sauce is reduced by half. Check seasoning and if needed add 1/2 tsp salt and pepper.

  • 5. Cook pasta as per packet directions.Add chicken and pasta to the pan and toss through the sauce.

  • 6. Serve with shavings of parmesan and garnish with thyme.

  • Tip: Dip a spoon into the sauce turn it over and run your finger along the back of the spoon. If the sauce holds its shape it is ready to go.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Brett McGregor

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