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Chicken Mushroom Fettuccine

I depend on this recipe when I get home late from work and my hungry family wants something delicious for dinner. It's quick, too, because it uses canned chicken and fresh mushrooms that I buy pre-sliced.
  • Total Time
    Prep/Total/Time: 15 min.
  • Makes
    6 servings


  • 1 package (16 ounces) fettuccine
  • 1 pound fresh mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 2 cans (5 ounces each) chunk white chicken, drained
  • 1/2 cup milk
  • 1-1/3 cups grated Parmesan cheese


  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms and garlic in butter for 2-3 minutes or until crisp-tender. Stir in the chicken and milk; cook for 5-7 minutes or until heated through. Drain fettuccine; add to skillet. Sprinkle with cheese; toss to coat.
Nutrition Facts
1 cup: 465 calories, 16g fat (9g saturated fat), 48mg cholesterol, 541mg sodium, 58g carbohydrate (5g sugars, 4g fiber), 25g protein.

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Average Rating:
  • cindihartline
    Jul 27, 2014

    I would not make this again, to bland and dry. sorry.

  • Joscy
    Jan 21, 2014

    Would use fresh chicken breast, cooked, cubed.

  • Classicrock
    Mar 10, 2011

    I use 13.25 oz. whole wheat linguine, 2+ cups cooked chicken or pork, only 1 cup parmesan, and add up to another 1/2 cup milk at end with the parmesan. So Good! -Lori in WI.

  • wood_a
    Jan 2, 2011

    This recipe was so easy I really loved it. I have made this recipe several times for my boyfriend. One of the times I switched up the pasta by using bow ties instead of the fettuccine which turned out just as good.