Okay, let's talk about this recipe.
It is fabulous.
Creamy, rich, cheesy...it's hard to improve on a pasta dish like this.
It is a version of a recipe from my friend Bethany. We've been friends since college.
We ran a mini-marathon together a few years ago. We're going to run another one this year.
I run so that I can eat things like this Baked Chicken Fettuccine.
This dish is worth the pain of running.
I ran 5 miles yesterday because I had this for dinner last night. I ran another 5 miles this morning because I had this for dinner last night.
It was so worth it.
There are a few steps to putting this dish together. But they're easy steps. And the recipe makes 8-10 servings, so it's well worth the effort.
We have to cook the chicken, saute the mushrooms, cook the pasta, and then toss all of that together with lots of cheese and - the reason for all of the running - half-and-half. Oh, my.
Put a large pot of water on to boil. When it boils, add a lot of salt - a couple of tablespoons - and the fettuccine. Cook it according to package directions.
1 1/2 tsp garlic powder
3/4 tsp salt
2 1/2 cups half-and-half (or whole milk)
1 cup (4 oz.) grated Swiss cheese
1/2 cup shredded parmesan cheese
Cook the pasta according to package directions and return it to the pot.
Heat the butter in a large skillet and add the mushrooms. Saute for about 8 minutes until tender and starting to brown. Turn off the heat and stir in the cream cheese. Stir it in until it is creamy and soft and combined with the mushrooms.
Pour the mushroom/cream cheese mixture into the pasta pot and add the rest of the ingredients. Stir well.
Pour the mixture into either a greased 9x13 dish or two 8x8 dishes. Bake at 350 degrees for about 45 minutes until hot and bubbly.
This freezes well uncooked. When you're ready to bake it, thaw it completely first and then bake as directed.