Ingredients:
– 2 boneless skinless chicken breasts
– 1 cup sliced mushrooms
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 8 oz pasta (like fettuccine or penne)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Directions:
1. Let’s start by cooking the pasta. Bring a pot of water to a boil, toss in your pasta, and cook it according to the package instructions. Once it’s perfectly al dente, drain it and set it to the side for later.
2. Now, let’s give that chicken some love. Heat olive oil in a skillet over medium-high heat. Take your chicken breasts, sprinkle them with a generous pinch of salt and pepper, then pop them in the skillet. Cook for around 6-7 minutes on each side until they’re golden brown and cooked through. Once ready, remove them from the skillet and set them aside.
3. Time for some sauce magic! In the same skillet, add your sliced mushrooms and let them sauté for about 3-4 minutes. When they’re nice and soft, add the minced garlic and sauté for an additional minute until that lovely aroma fills your kitchen.
4. Pour in the heavy cream and add the Parmesan cheese into the skillet. Stir everything together and watch as your sauce beautifully thickens.
5. Remember that chicken? Slice it up and return it to the creamy sauce. Then, gently add your cooked pasta into the mix. Toss everything together until the pasta is wonderfully coated in the creamy sauce.
6. Finish off your delightful dish with a sprinkle of fresh parsley. Serve it hot and enjoy every comforting bite!
