Creamy Chicken Fettuccine with Edamame and Mushrooms

This creamy chicken fettuccine puts a fresh spin on the classic comfort food. By swapping in sweet edamame and earthy cremini mushrooms, we’ve added extra texture and nutrition without sacrificing flavor.

Perfect for a weeknight dinner, this dish comes together in about 30 minutes. The creamy sauce coats every strand of pasta, while the chicken stays juicy and tender. It’s a satisfying meal that feels indulgent but is a little lighter.

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Ingredients

8 oz fettuccine pastaView ingredient guideLike ingredientDislike ingredient

2 boneless, skinless chicken breasts (about 1 lb total)View ingredient guideLike ingredientDislike ingredient

8 oz cremini mushrooms, slicedView ingredient guideLike ingredientDislike ingredient

1 cup frozen shelled edamame, thawedView ingredient guideLike ingredientDislike ingredient

2 tablespoons butterView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 cup heavy creamView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Fresh parsley for garnish (optional)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, season chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon butter. Cook chicken for 5-6 minutes per side, until golden and cooked through. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
3. In the same skillet, add remaining 1 tablespoon butter. Add sliced mushrooms and cook for 4-5 minutes, until browned and tender. Add garlic and cook for 1 minute more.
4. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
5. Add cooked fettuccine, sliced chicken and edamame to the skillet. Toss everything together, adding reserved pasta water a little at a time if the sauce is too thick.
6. Serve immediately, garnished with fresh parsley if desired.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or spaghetti works well. Adjust cooking time according to package directions.

Can I make this dish dairy-free?

You can substitute the butter with olive oil, use a dairy-free cream alternative and omit the Parmesan or use a vegan Parmesan.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to loosen the sauce.