Lemony Mushroom and Chicken Pasta

This healthy lemony mushroom and chicken pasta recipe is perfect for a weeknight dinner.

It’s quick and simple to make and is rich in flavour thanks to a zingy blend of garlic, lemon and chilli.

You can easily make this dish vegetarian, too – simply omit the chicken for a lighter pasta dish.

Serves 2

You’ll need

  • Two chicken breasts
  • 275g chestnut mushrooms
  • 180g fresh fettuccine
  • Juice and zest of one lemon
  • One clove of garlic
  • 2tsp chilli flakes
  • A good grating of parmesan
  • 4tbsp of good olive oil
  • 1tbsp chopped parsley
  • Salt and pepper to season


  1. Preparation: Preheat oven to 200°C.
  2. Heat half the olive oil in a sauté pan, season the chicken and brown it all over. Add the garlic and mushrooms then sauté well, tossing around a little to mix. 
  3. Put the pan in the oven and cook for about 20 minutes then remove and leave to rest.
  4. While the chicken is in the oven, bring a large pan of salted water to the boil and cook the pasta for about three to four minutes, until al dente
  5. Drain the fettuccine, put back in the pan and then add the remaining olive oil, chilli flakes and lemon zest and juice and stir well.
  6. Add the chicken, garlic and mushrooms, stir well, add the parsley and check the seasoning.
  7. Serve and add parmesan to taste.


Recipe courtesy of Just Add Mushrooms

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Rachel - Silversurfers Assistant Editor

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