Creamy Chicken, Mushroom & Spinach Fettuccine

Jennifer Walsh

Sep 20

2 min read

Updated: Sep 21

A creamy family pasta dish with chicken, brown mushrooms, spinach and Parmesan.

Recipe Creator: Jennifer Walsh

I wanted to create a creamy fettuccine that felt generous and comforting, but still allowed each ingredient to bring its own flavour to the dish.

The chicken is cut into small bite sized cubes and rubbed with olive oil, thyme, salt and cracked pepper before being lightly browned. I take it out of the pan while it’s still tender, then return it later to finish gently in the creamy sauce. It’s a small step, but it makes such a difference to the finished chicken.

Brown mushrooms, garlic and white wine form the base of the sauce, followed by chicken stock, cooking cream and Parmesan. The spinach goes in right at the end, just long enough to soften into the sauce without having it shrink down too much.

Tossed through fettuccine with a little reserved pasta water, it becomes creamy, savoury and full of flavour without needing a long list of ingredients. Exactly the sort of pasta I love making for an easy family dinner.

Prep & Plan Ahead: If you plan on cooking this after a busy day out, you can cut /cube your chicken breast the night before, season and coat with olive oil and pop back in the fridge for the next day cook off.

Before you cook: Take your chicken breasts out from the fridge, after chopping up into cubes, rub 1 tablespoon of olive oil, together with the diced thyme and Celtic sea salt, mix through using your hands while wearing rubber latex gloves, then set the chicken aside, then grate your parmesan, and prep all other ingredients.

First- once your done mixing the chicken, remove your rubber gloves and throw them away immediately, don't set them down anywhere, bin them straight away.

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The combination of thyme, mushrooms, white wine and Parmesan gives the sauce plenty of depth, while keeping the chicken tender. Serve it straight from the pan with extra Parmesan and cracked pepper, and perhaps a simple green salad on the side.

And because this one began as a kitchen experiment, I’d genuinely love to know how it turns out in your kitchen too. If you cook this, please do leave a comment below, I’d love to hear all about it.

Happy Cooking,