Creamy Chicken Mushroom Fettuccini

Ingredients

• 500 g (or 1 kg for more chicken)chicken breast, cut into strips
• 500 gsliced mushrooms
• 1 jarsliced sun-dried tomatoes
• 600 mlfresh pure cream
• 300 mlthickened cream
• 2 tablespoonsWorcestershire sauce
• 1 packetGravox Supreme gravy, mixed with a little water
• 1½ teaspoonsVegeta
• 1½ teaspoonspaprika
• 1½ teaspoonsMasterFoods All Seasoning, Spicy
• 1 teaspoonItalian herbs
• 1onion, diced
• 3 clovesgarlic, crushed
• 2 sprigsspring onion, diced
• 375 gfettuccine, cooked according to packet instructions
• To tastesalt and pepper
• Optional, to tastechilli flakes, spring onions and fresh basil, for garnish

Instructions

1. 1

   Season the chicken

   Marinate the chicken strips with a dash of Vegeta, paprika, salt and pepper.

2. 2

   Brown the mushrooms

   Heat a non-stick pan over high heat without adding oil. Cook the mushrooms, stirring occasionally, until their liquid has evaporated and they are nicely browned. Remove them from the pan and set aside.

3. 3

   Cook the chicken

   Add a little oil from the sun-dried tomato jar to the pan. Brown the chicken in batches, then take it out and set it aside.

4. 4

   Soften the aromatics

   Add more oil to the pan and sauté the onion until soft. Add the garlic and stir.

5. 5

   Combine the ingredients

   Add the mushrooms, sun-dried tomatoes drained of their oil, chicken and its juices, and diced spring onion. Stir to combine.

6. 6

   Simmer the sauce

   Add both creams, the Worcestershire sauce, prepared gravy and seasonings. Simmer for about 20 minutes, stirring occasionally.

7. 7

   Adjust the seasoning

   Taste before adding more salt, as the Vegeta and spicy all seasoning already contain salt. Add salt and pepper to taste.

8. 8

   Add the pasta

   Stir in the cooked fettuccine. Finish with spring onions and fresh basil; add chilli flakes to the dish or to individual plates as you prefer.

What is creamy chicken mushroom fettuccine?

This is a creamy pasta dish of fettuccine tossed with chicken, mushrooms and sun-dried tomatoes. Its style draws on familiar Italian-inspired pasta combinations, though the recipe’s gravy mix and seasoning blends give it a distinctly convenient, home-cooked character.

Cooking the mushrooms and chicken separately first helps them brown before they join the sauce. The pasta is added at the end so it can be coated in the creamy mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1300 calories, 55g protein, 90g carbs, 85g fat.

The pasta supplies most of the carbohydrates, while the chicken contributes much of the protein. The two creams and the oil from the sun-dried tomato jar are the main sources of fat. Serve with vegetables or salad alongside, or take a slightly smaller portion of pasta and sauce to make room for them.

Build flavour in the pan

Mushrooms first: start them in a dry, hot pan and let their released water cook away before they brown. Set them aside so they do not steam while the chicken cooks.

Chicken in batches: use oil from the tomato jar and avoid crowding the pan. Browning in batches helps the strips colour rather than release too much moisture at once.

Make the creamy sauce

Aromatics: soften the diced onion before stirring in the garlic, which needs less time to cook. The recipe then brings these together with the mushrooms, tomatoes and chicken.

Seasoning: the gravy mix, Vegeta and spicy all seasoning all contribute flavour and salt. Taste near the end and add only as much extra salt and pepper as needed.

Watch the simmer

Gentle heat: simmer the cream mixture for about 20 minutes, stirring occasionally. Keep it at a simmer rather than a vigorous boil so it cooks evenly.

Texture: the finished sauce should coat the ingredients and pasta. If it becomes thicker than you like, a small splash of milk can loosen it, especially when reheating.

Finish and serve

Pasta: cook the fettuccine according to its packet instructions, then stir it into the sauce. Adding it at the end helps it keep its shape while picking up the creamy coating.

To serve: top with spring onions and fresh basil, and add chilli flakes if you like heat. A simple green salad or steamed vegetables make a fresh contrast to the rich sauce.

Recipe notes & tips

• Drain the sun-dried tomatoes well before adding them so the sauce does not take on excess oil.
• Brown the mushrooms until their released liquid has evaporated before setting them aside.
• Cook the chicken in batches to give the strips room to brown.
• Taste the sauce before adding extra salt because several seasoning ingredients are already salty.
• Keep the sauce at a gentle simmer and stir it occasionally during its 20-minute cooking time.
• Add chilli flakes to individual plates if you want to keep the main dish milder.

Variations

• Extra chicken: use 1 kg of chicken breast strips as suggested in the ingredient list.
• More heat: add chilli flakes with the garlic during cooking.
• Fresh finish: scatter extra spring onion and basil over each serving.
• Vegetable side: serve with steamed greens or a simple salad for contrast.
• Milder flavour: leave the chilli flakes off and season each plate to taste.

Common mistakes to avoid

• Crowding the mushrooms: they can steam instead of brown; cook until their liquid has evaporated.
• Overloading the pan with chicken: the strips may not colour well; brown them in batches.
• Adding salt too early: the seasoning blends and gravy already contain salt; taste before adjusting.
• Boiling the cream hard: the sauce may reduce too quickly; keep it at a gentle simmer.
• Adding pasta too soon: it can soften while the sauce simmers; stir it in at the end.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan over low heat, stirring in a little milk to bring back the creamy texture.

Frequently asked questions