Creamy Avocado Chicken & Mushroom Fettuccine (Carbonara-Style)

Silky, peppery “carbonara-style” sauce clings to fettuccine, with golden chicken and sautéed mushrooms—finished with avocado for extra creaminess.

Ingredients

• 400g (14 oz) fettuccine
• 2 chicken breasts (about 450g / 1 lb), sliced into 1 cm strips
• 250g (9 oz) mushrooms, sliced
• 1 ripe avocado
• 3 large eggs
• 60g (2 oz) finely grated Parmesan (or similar hard cheese)
• 2 tbsp olive oil (or other cooking oil)
• 2 garlic cloves, finely chopped (pantry staple)
• 1/2 tsp freshly cracked black pepper, plus more to serve
• 3/4 tsp salt, plus more for pasta water

Method

• 1

  Step 1: Get set up (key to carbonara success)

  Bring a large pot of salted water to the boil. In a bowl, whisk **eggs + Parmesan + black pepper** until smooth. Mash the **avocado** very well with a fork until mostly smooth (a few small lumps are fine). Set both aside.

• 2

  Step 2: Cook the pasta

  Boil fettuccine until just al dente (usually 1 minute less than packet time). **Reserve 1 cup pasta water**, then drain.

• 3

  Step 3: Sear the chicken

  Heat 1 tbsp oil in a large pan over high heat. Season chicken with **salt and pepper**. Cook 3–4 minutes, turning, until **golden and just cooked through**. Remove to a plate.

• 4

  Step 4: Sauté mushrooms

  Add remaining 1 tbsp oil. Add mushrooms and cook 4–5 minutes until they **release liquid, then turn golden**. Add garlic and stir 30 seconds until **fragrant**.

• 5

  Step 5: Bring it together (off heat!)

  Lower heat to low. Add drained pasta and chicken back into the pan and toss to combine. Turn the heat **OFF**. This is important so the eggs don’t scramble.

• 6

  Step 6: Make the sauce silky

  Quickly stir the mashed avocado into the pasta (it will look a bit thick at first). Pour in the egg-cheese mixture and toss vigorously for 30–60 seconds. Add splashes of reserved pasta water (start with 1/4 cup) until the sauce becomes **glossy and coats the pasta** like cream.

• 7

  Step 7: Serve

  Taste and adjust salt and pepper. Serve immediately with extra black pepper and a little extra grated Parmesan if you like.

Tips

• **No scrambling tip:** If your pan is very hot, toss pasta for 15 seconds off heat first, then add the egg mixture. Keep tossing constantly.
• **Sauce too thick?** Add more reserved pasta water a tablespoon at a time until it turns silky.
• **Best avocado:** Use a ripe one (yields to gentle pressure). Under-ripe avocado won’t blend smoothly and can taste “green.”
• **Serving idea:** This is rich—great with a simple side salad if you have one (not required).
• **Storage:** Carbonara-style sauces are best fresh. Leftovers keep 2 days refrigerated; reheat gently with a splash of water (microwave on low), knowing the sauce won’t be quite as silky.

Nutrition (per serving, estimate)