Description
A deliciously creamy pasta dish that combines tender chicken and earthy mushrooms for a comforting meal.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the fettuccine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until golden and no longer pink, about 5-7 minutes.
- Add sliced mushrooms and garlic; sauté until the mushrooms are tender.
- Pour in the heavy cream and stir in the Parmesan cheese. Let simmer for a few minutes until the sauce thickens.
- Toss in the cooked fettuccine until well combined. If the sauce is too thick, add a splash of reserved pasta water.
- Garnish with fresh parsley and serve immediately.
Notes
- Feel free to add spinach or peas for added vegetables.
- This recipe can be made gluten-free by using gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg