Searing golden chicken strips with earthy, browned mushrooms creates the deep, foundational base for this creamy chicken mushroom fettuccini. By deglazing the pan with a blend of heavy creams and a touch of Worcestershire sauce, the sauce develops a silky consistency that clings perfectly to every strand of pasta. Sun-dried tomatoes add a subtle tang and chewy texture that cuts through the richness, while the aromatic combination of sautéed garlic, onion, and Italian herbs ties the components together.

The finish is hearty and substantial, making it a reliable choice for weeknight dinners when you want a meal that feels a bit more thoughtful. A sprinkle of fresh basil and spring onions brightens the plate, adding a crispness that contrasts nicely with the savory, gravox-thickened gravy base. If you enjoy a bit of heat, stirring in some chili flakes during the simmering stage balances the creaminess of the sauce.

Leftovers hold up remarkably well, though the pasta tends to soak up the sauce over time. A splash of milk warmed gently in the pot during reheating is all it takes to restore that velvety texture. It is a straightforward, satisfying pasta dish that focuses on simple techniques and building flavor through properly browned ingredients.

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If you enjoy the rich, earthy profile of this fettuccini, you might want to experiment with different noodle shapes to see how they hold the sauce. Our creamy chicken and mushroom tagliatelle offers a slightly wider surface area that works wonders with the cream reduction, while those who prefer a more stripped-back approach to the classic pairing should explore our simpler chicken and mushroom base recipe, which serves as a perfect foundation for adding your own choice of herbs or roasted vegetables.

Key Ingredients

Chicken breast: Golden-browned strips provide the primary protein base for the dish.
Mushrooms: These are browned until dry to add an earthy depth to the creamy sauce.
Heavy cream: A combination of pure and thickened creams creates the signature rich, velvet-like sauce.
Sun-dried tomatoes: These provide a tangy, concentrated sweetness that cuts through the creamy sauce.
Fettuccini: The pasta ribbons serve as the essential vehicle for the thick, savory cream mixture.
Garlic and onion: Sautéed aromatics form the flavor foundation for the chicken and mushroom blend.
Worcestershire sauce: This adds a subtle savory acidity that balances the richness of the cream.
Gravy mix: Used as a thickening agent to give the sauce body and savory complexity.

Variations on Creamy Chicken and Mushrooms

Creamy Chicken Mushroom Pasta is an excellent choice if you are looking for a quick, comforting weeknight dinner that balances savory mushrooms with a velvety sauce.
Try this version of creamy chicken mushroom pasta if you prefer using different pasta varieties to switch up the texture of your meal.
For a unique way to enjoy these flavors, the creamy chicken and mushroom cheesy buns turn the classic pasta components into a portable, savory treat that is perfect for lunches or snacks.

Creamy Chicken Mushroom Fettuccini

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Ingredients

500g chicken breast, strips (you can use 1kg if you want more chicken)500g sliced mushrooms1 jar sliced sun dried tomatoes600ml fresh pure cream300ml thickened cream2 tablespoon Worcestershire sauce1 packet gravox supreme gravy mixed with a little water11⁄2 teaspoons vegeta11⁄2 teaspoon Paprika11⁄2 teaspoon masterfoods all seasoning “Spicy”1 teaspoon Italian herbs1 diced onion3 garlic cloves, crushed2 sprigs Spring onion, diced375g box Fettuccini, cooked according to packet instructions.Salt and pepper to tasteOptional garnish Chilli flakes, spring onions, fresh basil

Method

Marinate your chicken in a dash of vegeta, paprika, salt & pepper.In a dry hot non stick pan brown mushroom till water evaporates and they brown up nicely, stir occasionally. Remove from pan and set aside.Add aittle oil to the pan from the sun dried tomatoes and cook your chicken in batches till golden, remove from pan set aside.Add more oil and saute your onion till soft and add garlic, stir. Add your mushrooms, sun dried tomatoes (drained from oil), chicken with its Juices, spring onions and stir to combine.Add your creams, Worcestershire sauce, gravy, seasoning and simmer for approx 20mins, stirring occasionally.Keep in mind the seasoning added (vegeta and masterfoods seasoning all spicy) have salt so I only added a little salt & pepper at the end. Season to taste!Add the fettuccini, stir, top with spring onions and fresh basil and enjoy! I like to add chilli to my plate but you can add Chilli in the cooking process with the garlic.when reheating I like to add a little milk to the pot to bring back the creaminess and on a low heat with lid on.

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