Ingredients
– 2 chicken breasts, sliced thin
– 8 oz fettuccine or pasta of choice
– 2 tbsp olive oil
– 1 cup mushrooms, sliced
– 3 garlic cloves, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley for garnish
Directions
Start by cooking your pasta according to the package instructions. Once done, drain it and set it aside for later. Now, in a large skillet, warm up some olive oil over medium heat. Take those chicken slices, give them a good sprinkle of salt and pepper, and cook them in the skillet until they’re beautifully browned and cooked right through, which should take about 5-7 minutes. Once done, take them out of the skillet and set them aside.
Using the same skillet (we love not having extra dishes to wash!), toss in the sliced mushrooms and cook them for 3-4 minutes until they’ve softened nicely. Add your minced garlic and let it cook for just another minute, releasing all those wonderful aromas. Next, pour in the chicken broth and let this simmer for about 2 minutes. Now, add in the heavy cream and bring the whole mix to a gentle simmer. Let it cook for 3-4 minutes while giving it a stir now and then.
Stir in the Parmesan cheese, season it with a little more salt and pepper if needed, and watch as your sauce thickens beautifully. Now, bring the chicken back into the skillet. Take your cooked pasta and toss it into the skillet too, ensuring the sauce coats everything nicely. Serve it up with a generous sprinkle of fresh parsley and, if you’re feeling extra indulgent, a bit more Parmesan. Enjoy!
