Ingredients
- 8 ounces fettuccine or linguine
- 1 pound boneless, skinless chicken breast, cubed
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh basil or parsley, for garnish
- Salt and pepper, to taste
Instructions
- In a large pot, boil salted water. Add pasta and cook as per package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat olive oil and butter over medium-high heat. Add cubed chicken and season with salt and pepper. Cook until golden brown and fully cooked, about 6-7 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of butter. Add sliced mushrooms and sauté until browned, about 5 minutes. Add minced garlic and cook for an additional minute.
- Reduce heat to medium-low. Pour in the heavy cream and stir to combine. Let it simmer, letting the sauce thicken for about 3-4 minutes.
- Stir the cooked pasta and chicken into the sauce. Add freshly grated parmesan, mixing well until everything is coated. If the sauce seems too thick, add pasta water a little at a time until you reach your desired consistency.
- Garnish with freshly chopped parsley and more parmesan if desired. Serve immediately.
Notes
Serve with garlic bread and a crisp salad for a complete meal. Reserve extra pasta water for adjusting sauce consistency later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Non-Vegetarian