Ingredients
Scale
- 4 boneless, skinless chicken breasts, sliced thinly
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced (cremini, button, or mixed)
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 8 oz fettuccine pasta (or any other pasta)
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Brown the Chicken: Heat the olive oil in a large, deep skillet or pan over medium-high heat. Season the chicken with salt and pepper, then brown it on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
- Sauté the Mushrooms: In the same pan, add the sliced mushrooms. Cook for 5-7 minutes until they are golden brown and tender. Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Cream: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
- Cook the Pasta: Add the uncooked pasta to the pan, ensuring it is submerged in the liquid. Cover and cook, stirring occasionally, until the pasta is al dente, about 10-12 minutes.
- Finish the Dish: Stir in the grated Parmesan cheese, cooking until the sauce thickens slightly. Return the browned chicken to the pan, spooning some of the sauce over the top. Cook for another 2-3 minutes until the chicken is heated through.
- Garnish and Serve: Garnish with fresh parsley or basil if desired. Serve hot, with extra Parmesan on the side.