Ingredients
- 1 lb boneless chicken breasts or thighs
- 1/2 cup unsalted butter
- 3 cloves fresh garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1/4 cup fresh parsley or basil, chopped
- 8 oz fettuccine or penne pasta
- 1/2 cup chicken broth
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente, about 8-10 minutes. Reserve some pasta water before draining.
- Sauté the Chicken: Melt half the butter in a skillet. Season chicken with salt and pepper, then cook until golden brown, about 6-8 minutes. Remove and set aside.
- Add Garlic and Mushrooms: In the same skillet, add remaining butter, then toss in garlic and mushrooms. Sauté until mushrooms are golden, about 3-4 minutes.
- Create the Sauce: Pour in chicken broth, stirring to combine. Simmer for about 5 minutes; add cream for a richer sauce if desired.
- Combine: Return the chicken to the skillet with drained pasta. Toss together, adding reserved pasta water gradually to achieve desired consistency.
- Finish with Fresh Herbs: Mix in herbs and lemon juice. Adjust seasoning as necessary.
- Serve and Enjoy: Plate the dish and serve immediately, garnished with more herbs or Parmesan.
Notes
For added versatility, substitute chicken with shrimp or tofu, and add vegetables like spinach or asparagus for a lighter meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
- Diet: Non-Vegetarian