Fettuccine with Mushroom Cream Sauce
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Unrated
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Prep Time
25 mins
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Cook Time
40 mins
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Additional Time
12 hrs
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Total Time
13 hrs 5 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
International
Fettuccine with Mushroom Cream Sauce
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A recipe for Fettuccine with Mushroom Cream Sauce! This pasta is tossed with roasted tomatoes, mushrooms, and red onions, then paired with a mushroom cream sauce and topped with grilled chicken.
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Ingredients
Chicken:
- 3/4 cup olive oil
- 2 tablespoons balsamic vinegar 30 milliliters
- 2 teaspoons salt
- 2 teaspoons granulated sugar
- 1 teaspoon oregano dried
- 1 teaspoon parsley dried
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 pound chicken breast boneless, skinless, 450 grams
Roasted Vegetables:
- 1 red onion thinly sliced, small
- 12 ounces cherry tomatoes halved
- 8 ounces cremini mushroom halved or quartered
- 2 tablespoons olive oil 30 milliliters
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Mushroom Cream Sauce:
- 2 tablespoons olive oil 30 milliliters
- 1 shallot finely chopped
- 2 garlic minced, cloves
- 8 ounces cremini mushroom sliced
- 1 tablespoon oregano fresh leaves
- 3/4 cup heavy cream
- salt to taste, freshly ground
- black pepper to taste, freshly ground
To assemble:
- 1 pound Fettuccine pasta dried
- Parmesan Cheese freshly grated
Instructions
To prepare the chicken:
- In a medium bowl, combine the olive oil, balsamic vinegar, salt, sugar, oregano, parsley, onion powder, garlic powder, black pepper, and red pepper flakes.
- Pound each breast until it is evenly about 1/2 inch (1.25 centimeters) thick. If too large, they can be split in half lengthwise.
- Add the chicken breasts to the bowl, turning to coat. Cover and refrigerate overnight.
To roast the vegetables:
- Preheat oven to 400˚F (200˚C).
- Arrange the red onion slices, tomatoes, and mushrooms across a rimmed baking sheet.
- Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in a single layer.
- Bake in preheated oven until the mushrooms have darkened, onions softened, and tomatoes are beginning to release their juices, about 20-30 minutes.
To cook the chicken:
- Set the grill to medium- medium high heat (~425˚F, 220˚C) and oil the grates.
- Remove the chicken breasts from the marinade, allowing the excess to drip off. Place on the preheated grill and cook until golden on each side with an internal temperature at the thickest point 165˚F (74˚C).
- Remove to a plate and cover loosely with foil.
To cook the pasta and assemble:
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, just tender. Drain and set aside 1/2 cup (120 milliliters) of the pasta water.
- While the fettuccine cooks, make the sauce. In a large saucepan, drizzle the olive oil over medium heat.
- Add shallots and cook, stirring often, until softened.
- Stir in the garlic and cook just until fragrant, about 30 seconds.
- Add the mushrooms, then the oregano leaves.
- Cook, stirring occasionally, until mushrooms darken. Pour in the heavy cream. Season to taste with salt and pepper.
- Once heated through, use an immersion or stand blender to puree until smooth. If too thick to blend, add a little more cream.
- If a stand mixer was used, return the sauce to the saucepan and place over low heat until heated through and the remaining ingredients are ready.
- Toss the fettuccine with the mushroom cream sauce until coated. If needed, slowly add the reserved pasta water until desired texture.
- Gently fold in the roasted vegetables, including any liquid.
- Slice the cooked chicken breasts into strips.
- Serve the fettuccine immediately with chicken and garnish with grated Parmesan cheese.
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