If you have been searching for an unforgettable pasta experience that bursts with fresh flavors and creamy textures, the Chicken Besto Fettuccine with Balsamic Basil Sauce and Mushroom-Pea Cream Recipe is going to be your new favorite dish. This recipe brings together tender marinated chicken, a tangy balsamic basil sauce, and a luscious mushroom-pea cream that embraces every strand of fettuccine. Perfectly balanced, richly fragrant, and endlessly comforting, this meal combines easy-to-find ingredients with simple steps to create something truly special that you will want to cook time and again.
Ingredients You’ll Need
Every ingredient in this Chicken Besto Fettuccine with Balsamic Basil Sauce and Mushroom-Pea Cream Recipe plays a crucial role. From the tangy balsamic vinegar that wakes up the chicken to the fresh basil that adds herby brightness, each one contributes layers of flavor, texture, and color that make the dish unforgettable.
- Chicken breasts: Boneless and skinless for quick cooking and easy slicing, serving as the hearty protein base.
- Balsamic vinegar: Adds a rich, tangy sweetness to marinate the chicken, infusing it with deep flavor.
- Extra virgin olive oil: Brings smoothness and helps meld the marinade ingredients together.
- Garlic clove: Fresh minced garlic creates a fragrant foundation both in the marinade and sauce.
- Fresh basil leaves: The star herb offering a peppery, slightly sweet aroma that brightens and balances the dish.
- Salt and fresh ground pepper: Essential seasoning to enhance the natural flavors of all the ingredients.
- Butter: Adds richness and helps soften shallots and mushrooms during sautéing.
- Shallots: Milder than onions, they provide a delicate sweetness and complexity in the sauce.
- Fresh sliced mushrooms: Earthy and tender, they complement the cream and peas beautifully.
- Heavy whipping cream: Creates the luscious, velvety texture of the mushroom-pea cream sauce.
- Frozen English peas: Sweet, tender bursts of green color that lighten and freshen the creamy sauce.
- Grated Parmesan cheese: Adds nutty, savory depth when stirred into the sauce and sprinkled atop the pasta.
- Fresh fettuccine: The wide strands hold onto the sauce perfectly, ensuring every bite is indulgent and flavorful.
How to Make Chicken Besto Fettuccine with Balsamic Basil Sauce and Mushroom-Pea Cream Recipe
Step 1: Marinate and Cook the Chicken
Begin by combining balsamic vinegar, olive oil, minced garlic, and fresh basil in a bowl. Pour this vibrant mixture over the chicken breasts in a ziplock bag and let them marinate in your refrigerator overnight. This step is key to infusing your chicken with the lively, aromatic flavors this dish is known for. When you’re ready, grill the breasts or bake them in a preheated 350ºF oven for about 30 minutes until the chicken is juicy and perfectly cooked. Set the chicken aside to rest.
Step 2: Sauté Shallots and Mushrooms
Finely chop your shallots and gently sauté them along with fresh sliced mushrooms in butter over medium heat. Cook until they start to soften and release their earthiness. Then add minced garlic and continue sautéing until the garlic becomes fragrant. This mixture sets the stage for your creamy sauce by building complex, savory layers of flavor.
Step 3: Create the Mushroom-Pea Cream Sauce
Next, pour in the heavy whipping cream, seasoning with salt and fresh ground pepper to taste. Let the cream boil gently, allowing it to reduce until it thickens slightly, just enough to coat the back of a spoon. This subtle thickness is what makes the sauce cling deliciously to the pasta.
Step 4: Add Peas and Parmesan
Stir in frozen English peas and grated Parmesan cheese into the cream sauce, cooking for an additional two minutes. The peas add a sweet pop of flavor and bright color, while the Parmesan melts into the sauce, deepening its richness and giving it that signature Italian flair.
Step 5: Combine Pasta, Chicken, and Sauce
Cook the fresh fettuccine according to package instructions, then drain and gently shake out excess water to avoid diluting the sauce. Thinly slice your perfectly marinated chicken and toss it together with the pasta in the pan. Pour over your luscious mushroom-pea cream sauce, add an extra sprinkle of Parmesan cheese, and gently toss everything together so each bite becomes a harmonious blend of textures and tastes. Serve immediately for the best experience.
How to Serve Chicken Besto Fettuccine with Balsamic Basil Sauce and Mushroom-Pea Cream Recipe
Garnishes
To elevate your dish even more, consider garnishing with a few fresh basil leaves for a pop of green and an herbal hit as you dive in. A light drizzle of extra virgin olive oil or an additional sprinkle of grated Parmesan cheese can also enhance the richness and presentation beautifully. These little touches make your serving inviting and restaurant-quality at home.
Side Dishes
This recipe pairs wonderfully with simple, crisp side dishes. A fresh garden salad dressed with lemon vinaigrette cuts through the richness, while roasted vegetables like asparagus or bell peppers add an earthy counterbalance. Garlic bread or a warm baguette is perfect for soaking up any leftover sauce and rounding out the meal.
Creative Ways to Present
For a dinner party or special occasion, try plating the Chicken Besto Fettuccine with Balsamic Basil Sauce and Mushroom-Pea Cream Recipe in shallow bowls, twirling the pasta neatly in the center with slices of chicken fanned out on top. Garnish with microgreens or edible flowers for a colorful, sophisticated presentation that will impress your guests as much as the flavors do.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. Make sure to let the dish cool to room temperature before sealing to maintain freshness and avoid condensation that might water down the sauce when reheated.
Freezing
This recipe freezes reasonably well, though the texture of fresh pasta changes slightly after thawing. Store the pasta and sauce separately from the chicken if possible. Freeze in portioned containers for up to two months, making it easy to enjoy a delicious homemade meal on busy nights.
Reheating
When reheating, gently warm the pasta and sauce on the stove over low heat, adding a splash of cream or milk to loosen the sauce if necessary. Heat the chicken separately to preserve its texture and then combine everything just before serving to keep the flavors fresh and vibrant.
FAQs
Can I use dried basil instead of fresh?
Yes, dried basil works well if fresh is not available. Use about one-fourth the amount of dried basil compared to fresh as it has a more concentrated flavor. Adding it to the marinade early on helps it infuse better with the chicken.
Is it okay to use frozen peas directly in the sauce?
Absolutely! Frozen peas are an easy and convenient choice that add a nice pop of sweetness and color. Just be sure to stir them into the sauce to heat through fully before combining with pasta.
Can I substitute the heavy cream for a lighter option?
You can try using half-and-half or a mixture of milk and cream for a lighter sauce, but keep in mind the sauce may be less thick and rich. Simmer gently and adjust the cooking time to achieve your desired consistency.
How do I know when the chicken is fully cooked?
Chicken breasts should be cooked to an internal temperature of 165ºF. They should feel firm but still juicy and slice easily without any pink remaining in the center.
Is fresh pasta necessary for this recipe?
Fresh fettuccine works best for a tender, silky texture that clings beautifully to the sauce. However, good-quality dried fettuccine can also be used—just adjust the cooking time according to the package instructions.
Final Thoughts
I cannot recommend the Chicken Besto Fettuccine with Balsamic Basil Sauce and Mushroom-Pea Cream Recipe enough if you want a meal that combines freshness, creaminess, and that undeniable comfort food appeal. It feels fancy yet is delightfully easy to prepare, perfect for impressing loved ones or treating yourself. Give this recipe a try and watch it become a beloved favorite on your dinner table.
Print
Chicken Besto Fettuccine with Balsamic Basil Sauce and Mushroom-Pea Cream Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Pasta Carrabba is a creamy, savory dish featuring tender marinated chicken breasts served over fresh fettuccine, tossed with a luscious parmesan cream sauce enriched with sautéed mushrooms, shallots, and peas. This delightful Italian-American recipe offers a perfect balance of flavors and textures, making it an ideal meal for a comforting dinner.
Ingredients
Chicken Marinade
- 4 boneless skinless chicken breasts
- 6 Tbsp balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 garlic clove, minced
- ¼ cup fresh basil leaves (or 4 tsp dried)
- Salt and fresh ground pepper to taste
Sauce and Vegetables
- ¼ cup butter
- 2 medium shallots, peeled and finely chopped
- 8 oz fresh sliced mushrooms
- 2 tsp minced garlic
- 2 cups heavy whipping cream
- 1 cup frozen English peas
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
Pasta
- 1 (9 oz) package fresh fettuccine
- ½ cup fresh grated Parmesan cheese
Instructions
- Marinate and Cook Chicken: Combine balsamic vinegar, olive oil, minced garlic, and basil in a bowl. Pour the marinade over chicken breasts and marinate overnight in the refrigerator using a ziplock bag. When ready, either grill the chicken breasts or bake them in a preheated 350ºF oven for 30 minutes until cooked through. Set aside.
- Sauté Shallots and Mushrooms: Peel and finely chop the shallots. In a skillet, melt the butter over medium heat and sauté the shallots and sliced mushrooms until they begin to soften. Add the minced garlic and continue to sauté until fragrant, about 1 minute.
- Prepare Cream Sauce: Pour in the heavy whipping cream, season with salt and pepper to taste, and bring the mixture to a boil. Reduce heat and let it simmer until it slightly thickens to a consistency just enough to coat a spoon.
- Add Peas and Parmesan: Stir in the frozen peas and grated Parmesan cheese. Cook for another 2 minutes to combine the flavors well and heat the peas through.
- Cook Pasta and Combine: Cook the fresh fettuccine according to package instructions until al dente, drain well, and shake out excess water. Thinly slice the cooked chicken breasts and add to the pasta. Gently toss the pasta, chicken, and sauce together along with additional Parmesan cheese. Serve the dish immediately while hot.
Notes
- Marinating the chicken overnight enhances the depth of flavor and tenderizes the meat.
- You can substitute fresh peas for frozen if available for a sweeter taste.
- Grilling the chicken adds a smoky flavor, but baking is a great alternative if you prefer.
- Use fresh fettuccine for the best texture, but dried can be used if necessary—adjust cooking time accordingly.
- Adjust salt and pepper gradually to taste, especially since Parmesan cheese adds saltiness to the sauce.
