Fettuccine with Shiitake Sauce & Chicken
Fettuccine tossed in a rich shiitake mushroom cream sauce with bacon, chicken breast, and Parmesan. Dried and fresh mushrooms build layers of deep, earthy umami in every bite.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsTwo kinds of mushrooms, crispy bacon, tender chicken, and a silky cream sauce. This fettuccine doesn’t hold back.
Dried shiitakes rehydrate into something intensely earthy, while fresh mushrooms add meaty texture. The soaking liquid becomes part of the sauce, concentrating all that umami goodness into the reduced glaze that coats every strand of pasta.
Bacon renders its fat in the pan first, then chicken and mushrooms get sauteed with rosemary and shallots before the cream and stock pull everything together into a luscious, Parmesan-finished sauce.
This is the kind of weeknight pasta that feels like a restaurant splurge.
Chef Tips
- Soak dried shiitakes for at least 30 minutes and strain the liquid through a fine sieve to catch any grit
- Reduce the stock and mushroom liquid to a glaze before adding cream for maximum concentrated flavor
- Toss the hot pasta directly into the sauce so the starch helps everything cling together
- Can be prepped up to 3 days ahead. Just reheat the sauce gently and cook fresh pasta to serve
Ingredients
Directions
Place dried mushrooms in medium bowl.
Add hot water and let soak until softened, about 30 minutes.
Remove mushrooms from water, squeezing the excess water back into bowl.
Strain and reserve liquid.
Slice mushrooms, discarding stems.
Heat oil in heavy large skillet over medium heat.
Add bacon and chicken and cook until fat renders, stirring frequently, about 3 minutes.
Add dried and fresh mushrooms and rosemary and sauté 3 minutes.
Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute.
Add dried and fresh mushrooms and rosemary and sauté 3 Add stock and mushroom-soaking liquid. Boil until reduced to a glaze, about 10 minutes. Add half-and-half and simmer until beginning to thicken, about 5 minutes. Remove from heat (can be prepared 3 days ahead, cover and refrigerate. Add pasta to large pot of boiling salted water. Cook until tender but still firm to bite, stirring occasionally. Meanwhile, rewarm mushroom sauce over medium-low heat. Drain pasta. Add to sauce and stir until coated. Mix in ⅔ cup parmesan. Season with salt and pepper. Transfer to plates.
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