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Chicken, Bacon & Mushroom Fettuccine

Published Friday, 10 May, 2013 by Karl Hammond

Simple, tasty and easy to make serves 4-6



  • 400g boneless chicken breast (diced)
  • 200g bacon (what ever is cheapest)
  • 5-10 mushrooms (depending on size)
  • 1 tblsp garlis stock
  • 3-4 garlic cloves (diced or crushed, you can use crushed garlic out of the jar if you have it)
  • 1 can reduced cream (what ever is cheapest)
  • salt & pepper
  • parmesan cheese (optional)
  • butter & oil (for cooking)
  • 1 pack of fettuccine (just cheapest stuff, can use any pasta really)


In a medium sized saucepan, bring a 3/4 full pot of water with 2-3 teaspoons of salt to the boil, and add fettuccine (or pasta) let the pasta cook while you make the sauce, check and stir with a fork every now and then.

dice/crush garlic cloves. Dice the chicken and bacon. Slice the mushrooms in half (if large) and then slice the halves evenly, make them how ever thick you want.

in a large saucepan on a medium heat, heat a bit of oil and butter until the butter is melted.

add garlic and chicken to the saucepan, brown the chicken.

check your pasta!

add bacon to the saucepan, it will cook pretty quick, stir it every so often.

once the bacon is almost cooked, add the mushrooms. Stir them into the chicken and bacon mix, when the mushrooms juice starts to come out, add the garlic stock to the juices and stir the whole mix.

check your pasta!

let the mix cook for about 2-3 mins to make sure the juices get the flavour from the different ingredients, then pour in the reduced cream, stir it in and stir it for the next 5-10 minutes, season it with salt and pepper to taste.

the pasta should be ready, so strain that in a colander or a steamer pot.

add the strained pasta to the sauce in the large pot and stir it through.

serve with grated parmesan cheese.

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